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Keto Bibingka

Name: Keto Bibingka
Total time: 45 minutes
Yield: 6
Ingredients: 1 cup Almond Flour; 1/4 cup Coconut Flour; 1/2 cup Sweeteners; 1 teaspoon Baking Powder; 1/4 teaspoon Salt; 1/4 cup Melted Butter; 1/2 cup Coconut Milk; 3 pieces Large Eggs; 1/2 teaspoon Vanilla Extract

Keto Bibingka is a traditional Filipino rice cake usually enjoyed during the Christmas season. This keto-friendly version replaces the glutinous rice flour with a combination of almond flour and coconut flour, making it suitable for those following a ketogenic diet.

45 minutes275 Calories6 Servings

Filipino Eggs Coconut

Ingredients

Almond Flour1 cup
Coconut Flour1/4 cup
Sweeteners1/2 cup
Baking Powder1 teaspoon
Salt1/4 teaspoon
Melted Butter1/4 cup
Coconut Milk1/2 cup
Large Eggs3 pieces
Vanilla Extract1/2 teaspoon

Instructions

1Preheat your oven to 350°F (175°C).
2In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, baking powder, and salt. Mix well.
3In a separate bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract until well combined.
4Gradually add the wet ingredients to the dry ingredients while whisking continuously. Mix until the batter is smooth and no lumps remain.
5Grease a round baking dish or individual ramekins with butter or cooking spray.
6Pour the bibingka batter into the greased baking dish, spreading it evenly.
7Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
8Once cooked, remove the bibingka from the oven and let it cool for a few minutes before serving.
9Cut the bibingka into slices or squares and enjoy!