Keto Ube Hopia
Indulge in the vibrant flavors of Filipino-inspired pastry with this Keto Ube Hopia recipe, a low-carb twist on a beloved classic! Crafted with almond and coconut flours, this keto-friendly treat is perfectly flaky yet tender, encasing a luscious, creamy ube filling made with coconut cream and unsweetened grated coconut. Enhanced with ube extract for its signature purple hue and subtly sweet flavor, each hopia is baked to golden perfection and brushed with a glossy egg wash. With just 25 minutes of prep time and 30 minutes of baking, this guilt-free dessert is ideal for satisfying your sweet tooth while staying on track with your keto lifestyle. Perfect for sharing or savoring solo, these delightful pastries offer a unique blend of exotic and comforting flavors sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Powdered erythritol
- 0.75 cup Unsalted butter
- 1 large Egg yolk
- 1 teaspoon Purple yam (ube) extract
- 0.5 cup Coconut cream
- 0.33 cup Unsweetened grated coconut
- 0.25 cup Granulated erythritol
- 0.5 teaspoon Vanilla extract
- 1 serving Egg wash (1 egg yolk whisked with 1 tsp water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and powdered erythritol. Mix well.
Add softened unsalted butter and the egg yolk to the dry ingredients. Mix until a soft dough forms. If the dough feels too dry, add a teaspoon of water at a time until it’s pliable.
Cover the dough with plastic wrap and refrigerate for 20 minutes to firm up.
While the dough is chilling, prepare the filling. In a small saucepan over medium heat, add coconut cream, granulated erythritol, and grated coconut. Stir continuously until the mixture thickens, about 5-7 minutes.
Remove the filling from heat and mix in ube extract and vanilla extract. Let it cool completely.
Once the dough is firm, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a disc about 3 inches in diameter.
Spoon about 1 tablespoon of the ube filling into the center of each disc. Wrap the dough around the filling and pinch the seams to seal it. Gently reshape the dough into a ball, then flatten slightly into a thick disc.
Place the assembled hopia on the prepared baking sheet. Brush the tops lightly with egg wash.
Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown.
Allow the hopia to cool for 10 minutes before serving. Enjoy your keto-friendly ube hopia!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 210 mg | 4% | |
*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.
