Low Carb Kaya Toast
Indulge in the guilt-free pleasure of Low Carb Kaya Toast, a delightful twist on the traditional Southeast Asian breakfast classic. This keto-friendly recipe features a tender almond flour bread, baked to perfection, and slathered with a rich, creamy homemade kaya spread made from coconut cream, egg yolks, and a hint of erythritol for sweetness. Fragrant pandan leaves (optional) add an authentic aroma, while the toasted slices deliver a satisfying crunch. Perfect for those following low carb or gluten-free diets, this recipe is a wholesome way to enjoy a nostalgic treat without compromising your health goals. Serve it as a decadent breakfast, energizing snack, or even a dessert—it’s bound to become a new favorite! Keywords: low carb kaya toast, keto kaya toast, almond flour bread, sugar-free kaya, gluten-free breakfast, coconut spread.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder
- 4 large Eggs
- 0.5 cup Unsalted butter, melted
- 0.25 teaspoon Salt
- 1 cup Coconut cream
- 0.5 cup Erythritol
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 leaves Pandan leaves (optional)
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Grease a small loaf pan using some coconut oil.
In a mixing bowl, combine almond flour and baking powder.
In another bowl, whisk together eggs, melted butter, and salt. Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
Pour the batter into the loaf pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, prepare the low carb kaya. In a saucepan over medium heat, combine coconut cream, erythritol, and add pandan leaves for flavor if using. Stir the mixture until the sweetener has dissolved.
In a bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot coconut cream mixture while continuously whisking.
Pour the yolk mixture back into the saucepan with the coconut cream. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. This should take about 10 minutes.
Remove the pandan leaves and stir in the vanilla extract. Let the kaya cool completely. It will continue to thicken as it cools.
Once the bread is done, remove from oven and let it cool before slicing.
To assemble the kaya toast, slice the almond flour bread into approximately 8 pieces. Toast slices if desired for a crispier texture.
Spread about 2 tablespoons of the cooled kaya onto one slice of almond flour bread, and top with another slice to make a sandwich. Repeat with the remaining slices.
Enjoy your low carb kaya toast as a delightful breakfast or snack!
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 132.1 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 641 mg | 49% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 623 mg | 13% | |
*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.
