Low Carb Ube Halaya
Indulge in the creamy goodness of Low Carb Ube Halaya, a health-conscious twist on the traditional Filipino dessert. This luscious purple yam jam swaps out sugar for keto-friendly sweeteners like erythritol or monk fruit, making it perfect for low-carb and diabetic-friendly diets. Made with rich unsweetened coconut milk, velvety heavy cream, and a hint of vanilla, this recipe captures the signature flavor and texture of classic ube halaya while offering a lighter, guilt-free option. The optional ube extract enhances the dish's vibrant purple hue and aromatic essence, making it as visually stunning as it is delicious. Serve it chilled or at room temperature, and enjoy this indulgent treat as a snack, dessert, or even a topping for low-carb baked goods. Ready in under an hour with simple ingredients, this keto-friendly ube halaya is an irresistible way to satisfy your sweet tooth without straying from your dietary goals!
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Recipe Information
Ingredients
- 450 grams Fresh or frozen grated ube (purple yam)
- 400 milliliters Unsweetened coconut milk
- 120 milliliters Heavy cream
- 80 grams Erythritol or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 30 grams Butter (or coconut oil for dairy-free option)
- 1 teaspoon Ube extract (optional, for enhanced color and flavor)
Instructions
If using fresh ube, steam the grated ube for 15–20 minutes or until soft. Skip this step if using frozen grated ube, as it is typically pre-cooked.
In a large, deep non-stick pan or pot, combine the steamed or thawed ube, coconut milk, heavy cream, and erythritol or monk fruit sweetener. Stir well to combine.
Place the pan over medium-low heat and cook the mixture, stirring constantly to avoid burning or sticking to the bottom of the pan.
After 10 minutes of stirring, add the vanilla extract and ube extract (if using). Mix thoroughly to incorporate.
Continue cooking the mixture for 30–40 minutes, stirring frequently, until it thickens into a creamy, jam-like consistency. Adjust the heat to low if needed to prevent scorching.
Once the mixture has thickened, add the butter or coconut oil and stir until fully melted and incorporated. This step adds richness to the halaya.
Remove the ube halaya from heat and transfer it to a container or mold. Smooth the surface with a spatula.
Let the ube halaya cool to room temperature before refrigerating it for at least 2 hours to set.
Serve chilled or at room temperature. Slice into portions or scoop out with a spoon, and enjoy!
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 5.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 844 mg | 65% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 3687 mg | 78% | |
*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.
