Low Carb Hopia
Discover a guilt-free twist on a beloved Filipino pastry with this Low Carb Hopia recipe! Perfect for keto enthusiasts and low-carb dieters, this recipe uses almond and coconut flours to create a tender, flaky dough that wraps around a rich, naturally sweetened mung bean or shredded coconut filling. With the creamy addition of coconut milk and the subtle sweetness of erythritol, every bite delivers authentic flavors without the sugar or refined carbs. Ideal for snacking or dessert, these golden-brown pastries are baked to perfection and brushed with coconut oil for a tempting sheen. Ready in just over an hour and yielding 12 servings, this low-carb delight is perfect for indulging while staying on track with your health goals.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter, softened
- 50 grams Erythritol sweetener
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil
- 200 grams Yellow mung beans or shredded coconut
- 250 milliliters Water
- 100 milliliters Coconut milk
- 30 grams Additional erythritol sweetener
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine mung beans or shredded coconut with water. Bring to a simmer over medium heat and cook until beans are tender or coconut is softened, about 20 minutes.
Drain any excess water, then add coconut milk and 30 grams of erythritol to the mixture. Cook over low heat, mashing and stirring until a thick paste forms. Set aside to cool.
In a large bowl, mix almond flour, coconut flour, and 50 grams of erythritol. Add softened butter, egg, vanilla extract, and salt. Stir until a dough forms.
Roll the dough into a log and cut into 12 even pieces. Flatten each piece into a disk, about 3 inches in diameter.
Place a tablespoon of the filling in the center of each disk, then fold the edges over and pinch to seal, forming a round pastry. Repeat with remaining dough and filling.
Arrange hopia on the prepared baking sheet. Brush with melted coconut oil for a shiny finish.
Bake in preheated oven for 12-15 minutes or until golden brown.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 30.4 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 767 mg | 59% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2863 mg | 61% | |
*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.
