Keto Ube Halaya
Indulge in the creamy, vibrant indulgence of Keto Ube Halaya, a low-carb twist on the classic Filipino dessert made with purple yam. This keto-friendly recipe keeps the essence of traditional ube halaya alive while swapping out sugar for erythritol and incorporating unsweetened coconut and almond milk for a rich, velvety texture. Perfectly sweetened and enhanced with vanilla and optional ube extract for that signature purple hue, this no-sugar treat is cooked to perfection until thick and sticky, then chilled for a smooth finish. Serve it as a standalone dessert or as a luscious topping for your favorite keto-friendly pastries. Ready in under an hour, this dessert is a must-try for anyone craving a guilt-free, delicious taste of the tropics. Perfect for ketogenic, gluten-free, and dairy-free lifestyles, it’s a delightful way to satisfy your sweet tooth without breaking your diet!
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Recipe Information
Ingredients
- 250 grams mashed ube (purple yam, boiled and peeled)
- 200 ml unsweetened coconut milk
- 100 ml unsweetened almond milk
- 50 grams erythritol or keto-friendly granular sweetener
- 50 grams unsalted butter (or coconut oil for dairy-free option)
- 1 teaspoon vanilla extract
- 1 teaspoon ube extract (optional, for enhanced color and flavor)
Instructions
Boil or steam the purple yam until tender, then peel and mash it until smooth. Measure out 250 grams of mashed ube and set aside.
In a large nonstick pan or pot, combine the mashed ube, unsweetened coconut milk, almond milk, and erythritol. Stir well until the mixture is smooth and all ingredients are incorporated.
Place the pan over medium heat and cook the mixture, stirring constantly to prevent sticking or burning, for about 5 minutes.
Add the unsalted butter or coconut oil to the mixture and stir until fully melted and combined.
Continue cooking over low to medium heat, stirring regularly, for 30-35 minutes or until the mixture thickens and becomes sticky. It should start to pull away from the sides of the pan.
Stir in the vanilla extract and ube extract (if using). Mix well to ensure even distribution of flavor and color.
Once the halaya reaches your desired consistency, remove it from the heat and let it cool slightly.
Transfer the Ube Halaya into clean, airtight containers or molds. Press it down to flatten the surface, and refrigerate for at least 1-2 hours before serving.
Serve chilled or at room temperature. This Ube Halaya can be enjoyed on its own or used as a topping or filling for keto-friendly desserts.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 613 mg | 47% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 981 mg | 21% | |
*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.
