Keto Puto Balanghoy
Satisfy your cravings with this delightful Keto Puto Balanghoy, a low-carb twist on the traditional Filipino steamed cassava cake! Made with freshly grated cassava, creamy coconut milk, and a natural erythritol sweetener, this recipe retains the classic flavors while keeping it keto-friendly. Perfectly soft and lightly sweetened, these steamed goodies are easy to prepare with just 15 minutes of prep time and a quick 30-minute steam. Each bite is enhanced by the fragrant touch of vanilla and the richness of coconut oil, creating a guilt-free treat that's perfect for snacks or dessert. Ideal for those following a keto or gluten-free diet, these tender cakes are not only delicious but healthy too. Serve them warm for the ultimate tropical indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Cassava (grated)
- 100 g Erythritol sweetener
- 200 ml Coconut milk
- 2 large Eggs
- 0.5 tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 2 tbsp Coconut oil
Instructions
Prepare your steamer by filling it with water and bringing it to a boil.
In a large mixing bowl, combine the grated cassava, erythritol sweetener, coconut milk, eggs, salt, and vanilla extract. Stir until the mixture is well combined.
Add the baking powder and coconut oil to the cassava mixture and mix thoroughly.
Grease your puto molds or muffin tins lightly with coconut oil to prevent sticking.
Pour the cassava mixture into the prepared molds, filling each mold about three-quarters full.
Carefully place the molds in the steamer, ensuring they do not touch the water.
Cover the steamer with a clean kitchen towel to prevent condensation from dripping onto the puto, then place the lid on top.
Steam the puto balanghoy for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Once cooked, remove the puto balanghoy from the steamer and let them cool slightly before removing from the molds.
Serve warm or at room temperature and enjoy your keto-friendly puto balanghoy!
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 23.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
