Wednesday, June 5, 2013

Matcha (aka Green Tea) Steamed Cake (Low-Carb, Gluten-Free)

This is a quick, easy, and delicious cake recipe you can make even when you're on the go. It's a knockoff of Japanese green tea steamed cakes often sold in convenience stores. The total time spent on prep and cooking comes out to 10 minutes, and if you cook it in a coffee filter or even wax paper, you can take it anywhere with you. I've seen variations of the steamed cake sold with different toppings, such as red beans in this case. I didn't have red beans, so instead I ate mine this morning with a spread of peanut butter and sugar-free strawberry preserves. I could also see the cake paring well with cream cheese and walnuts.

One serving comes to 3 grams of carbs.


Ingredients (1 serving)
  • 1/2 tbsp coconut oil, olive oil, or melted butter
  • 1 egg
  • 3 tbsp milled flax
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp matcha powder
  • 1 packet of Splenda or equivalent sweetener 
  • 1 tsp vanilla extract (optional)
  1. Mix together all the ingredients in a small bowl, until well combined. (If you're in a rush you can transfer the batter to a bowl covered with a coffee filter to make the cake portable. It turns out looking like a huge muffin.)
  2. Microwave for 1 minute. 

Nutritional Info (for the entire recipe)
Calories: 222 calories
Total fat: 18 grams
Total carbs: 10 grams
Dietary fiber: 7 grams
Net carbs (entire recipe): 3 grams 
Protein: 11 grams


14 comments:

  1. Just made this - prep was super easy! Mine didn't turn out green though =(

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    1. I'm glad the prep went well for you :) It would make the green tea taste a lot stronger, but perhaps you can add another tsp of matcha next time if you want it more green?

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    2. Just a guess, but maybe the previous poster used the dark version of milled flax rather than golden flax? I plan on trying this soon!

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    3. Good point! That might also be the case

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  2. Made this for breakfast the other day because I was tired of eggs. I used the coffee filter trick and it turned out well! Moist and fluffy. Instead of adding the splenda to the batter, I mixed it with an ounce of cream cheese and used it as a frosting. Good keto friendly breakfast when you want sweet instead of savory.

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    1. Awesome! Glad it worked out so well for you :)

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  3. Just tried this a few hours ago. Followed everything (using butter) except I omitted the sweetener, and it was really delicious. Pretty sure the darker flax I used kept it from being as green as yours, though that doesn't matter too much. (I might also try this with cocoa powder instead of matcha...)

    Thanks for the great recipe!

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    1. Yay! I've tried this basic recipe with cocoa powder and a chunk of 85% chocolate in the middle to give it a lava center. Very yummy :)

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  4. Just made this and it turned out amazing!! I found a new low-carb breakfast/snack food, for sure :)

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  5. Looks amazing! I'm wondering... could this be baked as well?

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    1. I'm sure it can be baked, but I'm not sure what the exact temperature and duration of cooking should be. Maybe 350 for 5-10 minutes? Let me know how it goes!

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  6. can i use flax seed meal instead of milled flax? is there a difference? i tried to make this with flax seed meal and it did not rise at all.

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    1. I don't think there's a real difference between the two!

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  7. I love you, might even request your babies one day (lol?), honestly though the only thing I cheat with is mochi because I love that Japanese odd dessert taste and couldn't replicated it, but hate cheating. This will fix it when I put ice cream in the middle.

    Thank you <3

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