Keto Bibingka

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.

Ingredients

• 
  Almond Flour

  1 cup

• 
  Coconut Flour

  1/4 cup

• 
  Sweeteners

  1/2 cup

• 
  Baking Powder

  1 teaspoon

• 
  Salt

  1/4 teaspoon

• 
  Melted Butter

  1/4 cup

• 
  Coconut Milk

  1/2 cup

• 
  Large Eggs

  3 pieces

• 
  Vanilla Extract

  1/2 teaspoon

Steps

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

Nutritional Value