Low Carb Ensaymada Bread
Indulge in the Filipino bakery classic with a guilt-free twist—Low Carb Ensaymada Bread! This keto-friendly recipe transforms the buttery, cheesy delight you know and love into a low-carb masterpiece. Made with a mix of almond and coconut flour, sweetened with erythritol, and enriched with creamy layers of cream cheese, each bite is a perfect balance of flavor and texture. Topped with luscious softened butter and a sprinkle of grated cheddar cheese, this homemade Ensaymada delivers all the traditional richness without the carb overload. With just 20 minutes of prep and 25 minutes of baking, it’s the ultimate treat for low-carb dieters and Ensaymada enthusiasts looking for a healthier option. Ideal as a snack, breakfast, or dessert, this keto Ensaymada is sure to satisfy your cravings while keeping your goals on track!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum
- 0.33 cup Erythritol or granulated sweetener
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.33 cup Heavy cream
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese
- 0.5 cup Grated cheddar cheese for topping
- 0.25 cup Softened butter for brushing
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum, erythritol, and salt. Mix well to ensure even distribution.
In a separate bowl, beat the eggs and then add the melted butter, heavy cream, and vanilla extract. Mix thoroughly.
Add the wet ingredients to the dry ingredients and mix until fully combined into a thick batter.
Cut the cream cheese into 12 equal cubes. Set aside.
Scoop about 2 tablespoons of the batter into each muffin cup, place a cube of cream cheese in the center, then top with another tablespoon of batter. The muffin cups should be about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the bread (not the cream cheese) comes out clean.
While the Ensaymada is baking, prepare the topping by creaming the softened butter in a small bowl.
Remove the Ensaymada from the oven and let them cool for about 10 minutes.
Brush the top of each Ensaymada generously with the softened butter, then sprinkle grated cheddar cheese over the top.
Serve warm and enjoy your low-carb Ensaymada.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.6 g | 447% | |
| Saturated Fat | 159.3 g | 797% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 14.3 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1078 mg | 83% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 704 mg | 15% | |
*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.
