Keto Quindim
Discover the rich, indulgent flavors of Keto Quindim, a low-carb twist on Brazil's classic dessert. This velvety treat combines creamy egg yolks, unsweetened shredded coconut, and buttery goodness, perfectly sweetened with erythritol for guilt-free enjoyment. Infused with coconut milk and a hint of vanilla, Keto Quindim boasts a luxurious texture and a golden, caramelized topping that feels decadent without straying from your ketogenic lifestyle. Ready in under an hour, this recipe is both gluten-free and easy to prepare, making it the perfect dessert for impressing guests or satisfying your sweet tooth. Serve your Keto Quindim chilled to enhance its tropical flavors and delight in every bite of this stunning dessert.
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Recipe Information
Ingredients
- 8 large Egg yolks
- 100 grams Unsweetened shredded coconut
- 100 grams Erythritol
- 50 grams Unsalted butter
- 200 milliliters Coconut milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine the shredded coconut with the coconut milk and let it sit for about 10 minutes to soften.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly.
In a large mixing bowl, whisk the egg yolks until they are well-blended and slightly frothy.
Add the erythritol to the egg yolks and whisk until fully dissolved and the mixture becomes pale yellow.
Stir in the melted butter, vanilla extract, and salt to the egg yolk mixture and mix well.
Add the coconut milk and shredded coconut mixture to the egg mixture, stirring until all ingredients are fully incorporated.
Lightly grease a muffin tin or individual silicone molds with butter or non-stick spray.
Divide the mixture evenly among the prepared molds, making sure to include both the liquid and solid parts of the mixture.
Place the molds on a baking tray and bake in the preheated oven for 35-40 minutes, or until the tops are golden and the quindins are set but slightly jiggly in the center.
Remove from the oven and allow them to cool in the molds for about 10 minutes.
Carefully run a thin knife around the edges to loosen the quindins, then invert them onto a serving plate.
Let them cool completely to room temperature or refrigerate before serving to allow the flavors to develop further.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 113 mg | 2% | |
*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.
