Keto Puto Pao with Salted Egg

Fluffy steamed rice cakes filled with a keto-friendly savory filling, such as salted egg, inspired by Filipino Puto Pao.

Ingredients

• 
  Almond Flour

  1 and 1/2 cups

• 
  Coconut Flour

  1/4 cup

• 
  Stevia or Equal Gold (or any preferred sweetener)

  1/4 cup

• 
  Baking Powder

  1 and 1/2 teaspoons

• 
  Salt

  1/4 teaspoon

• 
  Large Eggs

  3 pieces

• 
  Unsweetened Almond Milk or Coconut Milk

  1/4 cup

• 
  Melted Coconut Oil

  1/4 cup

• 
  Melted Butter

  1/4 cup

• 
  Salted Eggs (peeled and diced for filling)

Steps

1. In a mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
2. In a separate bowl, beat the eggs, almond milk (or coconut milk), and melted coconut oil (or butter) together until smooth.
3. Gradually pour the wet ingredients into the bowl of dry ingredients and mix until a thick batter forms. Ensure that there are no lumps in the batter.
4. Prepare a steamer by filling it with water and bringing it to a simmer over medium heat.
5. Grease individual puto molds or silicone cupcake liners with coconut oil or cooking spray.
6. Fill each mold or liner with about 1 tablespoon of the batter, leaving room for the filling.
7. Place a small amount of diced salted egg in the center of each puto batter.
8. Top each mold or liner with another tablespoon of the batter, covering the filling completely.
9. Arrange the filled molds or liners in the steamer, making sure to leave space between each one for them to expand while steaming.
10. Steam the puto for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the steamed puto from the steamer and allow them to cool for a few minutes before removing them from the molds or liners.
12. Serve your Keto Puto Pao with Salted Egg as a delightful Filipino snack!

Nutritional Value