Low Carb Steamed Kaya Butter Bread
Indulge in the comforting, nostalgic flavors of this Low Carb Steamed Kaya Butter Bread, a keto-friendly twist on a Southeast Asian classic. Made with almond and coconut flour, this fluffy, steamed bread is a guilt-free delight that’s gluten-free, low-carb, and perfect for satisfying your bread cravings. Paired with a luscious homemade kaya spread—crafted with creamy coconut, velvety egg yolks, and a hint of pandan aroma—this dish takes traditional kaya butter toast to a whole new wholesome level. Quick to prepare and steam in just 15 minutes, it’s an easy yet indulgent choice for breakfast or an afternoon treat. Spread the fragrant kaya onto warm slices and top with cold unsalted butter for the ultimate melt-in-your-mouth experience. Perfect for anyone seeking low-carb recipes, healthy bread alternatives, or simply a taste of Southeast Asian comfort food!
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Recipe Information
Ingredients
- 60 grams Almond flour
- 15 grams Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 1 tablespoon Granulated erythritol
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Unsweetened almond milk
- 3 tablespoons Homemade Kaya Spread (see below)
- 10 grams Cold unsalted butter
- 100 ml Coconut cream
- 3 large Egg yolks (for kaya spread)
- 3 tablespoons Powdered erythritol (for kaya)
- 2 leaves Pandan leaves (optional, for aroma)
Instructions
Start by making the kaya spread. In a pot, whisk together the egg yolks, powdered erythritol, and coconut cream until smooth.
Add pandan leaves to the mixture (optional), then place the pot over low heat.
Cook the kaya spread, stirring constantly, for 10-15 minutes until it thickens to a custard-like consistency. Remove pandan leaves and set aside to cool.
To make the bread, combine almond flour, coconut flour, xanthan gum, baking powder, and erythritol in a bowl. Whisk to remove lumps.
In a separate bowl, whisk together the eggs, melted butter, and almond milk.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined. The batter should be thick but smooth.
Grease a microwave-safe ramekin or small bowl with butter. Pour the batter into the ramekin and smooth the surface.
Steam the bread by placing the ramekin in a steamer over boiling water, cover with a lid, and steam for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool slightly before turning it out of the ramekin. Slice the bread into thick pieces.
To serve, spread the homemade kaya generously over the slices of bread and top with a small slice of cold unsalted butter for the classic kaya butter bread experience.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 69.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 279 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 421 mg | 9% | |
*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.
