Keto Puto Bumbong

Ingredients

• Almond Flour1 cup
• Coconut Flour1/4 cup
• Unsweetened Desiccated Coconut1/4 cup
• Stevia or Equal Gold1/4 cup
• Baking Powder1/2 teaspoon
• Salt1/4 teaspoon
• Large Eggs2
• Coconut Milk1/4 cup
• Unsalted Butter (melted)1/4 cup
• Purple Food Coloring (optional)

Instructions

1. 1Preheat the oven to 350°F (175°C) and grease a steamer tray or bamboo steamer with butter or coconut oil.
2. 2In a mixing bowl, combine the almond flour, coconut flour, desiccated coconut, stevia or equal gold, baking powder, and salt. Mix well to ensure the dry ingredients are evenly combined.
3. 3In a separate bowl, beat the eggs and then add the coconut milk and melted butter. Stir until well combined. If desired, add a few drops of purple food coloring to achieve the traditional puto bumbong color.
4. 4Gradually pour the wet ingredients into the dry ingredients. Stir until the mixture forms a smooth batter.
5. 5Spoon the batter into the greased steamer tray, filling each compartment about two-thirds full.
6. 6Place the steamer tray over a pot of boiling water, making sure the water doesn't touch the bottom of the tray. Steam the puto bumbong for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. 7Once cooked, remove the puto bumbong from the steamer and allow them to cool for a few minutes.
8. 8Serve the Keto Puto Bumbong warm, dusted with a little powdered erythritol or your preferred keto-friendly sweetener. Enjoy!