Low Carb Biko
Experience the rich, indulgent flavors of traditional Filipino biko with a healthy, modern twist in this Low Carb Biko recipe! Crafted with cauliflower rice in place of sticky rice, this keto-friendly dessert captures the essence of the classic treat while remaining low-carb and sugar-free. A luscious blend of coconut milk, unsweetened coconut cream, and powdered erythritol creates a creamy and satisfying base, while the topping of shredded coconut and keto-friendly sweetened condensed milk adds the perfect toasty sweetness. Ready in under an hour, this guilt-free biko is an excellent choice for those craving a nostalgic dessert without compromising their dietary goals. Perfect for low-carb, keto, and gluten-free lifestyles, this recipe is a must-try for anyone looking to savor comfort food—reimagined!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 cup Coconut milk
- 1 cup Unsweetened coconut cream
- 1 cup Powdered erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Keto-friendly sweetened condensed milk
Instructions
In a large skillet over medium heat, melt the coconut oil and add the cauliflower rice. Stir constantly for about 5-7 minutes until the cauliflower is tender and has released most of its moisture.
In a medium saucepan, combine the coconut milk, coconut cream, powdered erythritol, and salt. Heat over medium heat, stirring frequently, until the erythritol has dissolved, about 3-5 minutes.
Reduce heat to low and add the vanilla extract and stir. Pour the coconut cream mixture over the cooked cauliflower rice in the skillet. Cook while stirring frequently until the mixture becomes thick and sticky, about 20-25 minutes.
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish.
Transfer the sticky cauliflower mixture to the prepared baking dish and spread it evenly.
Sprinkle the shredded unsweetened coconut on top and drizzle the keto-friendly sweetened condensed milk evenly over the surface.
Bake in the preheated oven for 15 minutes, or until the top is golden brown and set.
Allow to cool slightly before cutting into squares. Serve warm and enjoy your low-carb biko.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 37.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2051 mg | 44% | |
*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.
