Low Carb Biko

Experience the comforting flavors of a Filipino classic with this guilt-free, **Low Carb Biko** recipe—perfect for those following a ketogenic or low-carb lifestyle. This innovative twist on traditional biko swaps sticky rice for tender **cauliflower rice**, achieving the same luscious texture while significantly reducing carbs. Enveloped in a rich blend of **creamy coconut milk, unsweetened coconut cream, and powdered erythritol**, this delightful dessert retains its iconic sweet coconut flavor without the sugar overload. Topped with toasted **shredded coconut** and a drizzle of **keto-friendly sweetened condensed milk**, every bite is a perfect harmony of nutty, creamy, and sweet flavors. Easy to prepare in under an hour, this baked treat is ideal for special occasions or as a unique addition to your low-carb dessert repertoire.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups Cauliflower rice
• 1 cup Coconut milk
• 1 cup Unsweetened coconut cream
• 1 cup Powdered erythritol
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 tablespoon Coconut oil
• 0.5 cup Shredded unsweetened coconut
• 0.5 cup Keto-friendly sweetened condensed milk

Directions

Step 1

In a large skillet over medium heat, melt the coconut oil and add the cauliflower rice. Stir constantly for about 5-7 minutes until the cauliflower is tender and has released most of its moisture.

Step 2

In a medium saucepan, combine the coconut milk, coconut cream, powdered erythritol, and salt. Heat over medium heat, stirring frequently, until the erythritol has dissolved, about 3-5 minutes.

Step 3

Reduce heat to low and add the vanilla extract and stir. Pour the coconut cream mixture over the cooked cauliflower rice in the skillet. Cook while stirring frequently until the mixture becomes thick and sticky, about 20-25 minutes.

Step 4

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish.

Step 5

Transfer the sticky cauliflower mixture to the prepared baking dish and spread it evenly.

Step 6

Sprinkle the shredded unsweetened coconut on top and drizzle the keto-friendly sweetened condensed milk evenly over the surface.

Step 7

Bake in the preheated oven for 15 minutes, or until the top is golden brown and set.

Step 8

Allow to cool slightly before cutting into squares. Serve warm and enjoy your low-carb biko.

Nutrition Facts

Serving size	(1324.4g)

Amount per serving	% Daily Value*
Calories	1695.1

Total Fat 153.4g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 39.3mg	0%
Sodium 909.5mg	0%
Total Carbohydrate 316.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 37.6g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 238.6mg	0%
Iron 11.4mg	0%
Potassium 2050.6mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 3.5%

Carbs: 46.1%