Low Carb Ensaymada
Indulge in the heavenly goodness of this Low Carb Ensaymada, a keto-friendly twist on the classic Filipino favorite! Made with a blend of almond and coconut flours, this soft and fluffy treat is completely gluten-free and low in carbs, making it perfect for those sticking to a low-carb lifestyle. Every bite is rich with the buttery flavor you love, complemented by a hint of sweetness from erythritol and a savory finish from melted cheddar cheese. With cream cheese folded into the batter for an extra moist texture and a golden, buttery crust topped with indulgent cheese, this recipe is a delightful mix of indulgence and balance. Ready in just 40 minutes, this guilt-free ensaymada is perfect as a snack, breakfast treat, or pairing with your favorite cup of coffee. Perfectly portable and utterly delicious—this is the ultimate low-carb take on a beloved classic!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Xanthan gum
- 0.25 cup Erythritol
- 0.25 cup Butter, melted
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese, softened
- 0.5 cup Grated cheddar cheese
- 2 tablespoons Additional melted butter for brushing
- 2 tablespoons Additional erythritol for sprinkling
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine almond flour, coconut flour, baking powder, salt, xanthan gum, and erythritol. Mix well to ensure an even distribution of ingredients.
In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until a batter forms.
Add the softened cream cheese to the batter and mix until smooth and well incorporated.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack.
While the ensaymada are still warm, brush the tops with the additional melted butter.
Sprinkle the tops with additional erythritol and then generously top with grated cheddar cheese.
Allow the cheese to slightly melt and adhere to the ensaymada before serving warm.
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 13.3 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1137 mg | 87% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 525 mg | 11% | |
*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.
