Low Carb Kaya Toast

Indulge in the nostalgic flavors of Southeast Asia with this Low Carb Kaya Toast, a guilt-free twist on the beloved breakfast classic. Made with a soft, almond flour-based bread that's rich, fluffy, and easy to prepare, this recipe is paired with a luscious homemade kaya spread crafted from creamy coconut, sweet erythritol, and the delicate aroma of pandan leaves. This low-carb, keto-friendly treat gives you all the decadence of traditional kaya toast without the carbs, making it perfect for those following a keto or gluten-free diet. Quick to bake and topped with the velvety custard-like spread, this dish is ideal for breakfast, brunch, or a satisfying snack. Serve it toasted for an irresistible crunch and enjoy a healthier take on a timeless favorite!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 teaspoon Baking powder
• 4 large Eggs
• 0.5 cup Unsalted butter, melted
• 0.25 teaspoon Salt
• 1 cup Coconut cream
• 0.5 cup Erythritol
• 3 large Egg yolks
• 1 teaspoon Vanilla extract
• 2 leaves Pandan leaves (optional)
• 2 tablespoons Coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a small loaf pan using some coconut oil.

Step 2

In a mixing bowl, combine almond flour and baking powder.

Step 3

In another bowl, whisk together eggs, melted butter, and salt. Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.

Step 4

Pour the batter into the loaf pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 5

While the bread is baking, prepare the low carb kaya. In a saucepan over medium heat, combine coconut cream, erythritol, and add pandan leaves for flavor if using. Stir the mixture until the sweetener has dissolved.

Step 6

In a bowl, whisk the egg yolks. Slowly temper the yolks by adding a small amount of the hot coconut cream mixture while continuously whisking.

Step 7

Pour the yolk mixture back into the saucepan with the coconut cream. Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency. This should take about 10 minutes.

Step 8

Remove the pandan leaves and stir in the vanilla extract. Let the kaya cool completely. It will continue to thicken as it cools.

Step 9

Once the bread is done, remove from oven and let it cool before slicing.

Step 10

To assemble the kaya toast, slice the almond flour bread into approximately 8 pieces. Toast slices if desired for a crispier texture.

Step 11

Spread about 2 tablespoons of the cooled kaya onto one slice of almond flour bread, and top with another slice to make a sandwich. Repeat with the remaining slices.

Step 12

Enjoy your low carb kaya toast as a delightful breakfast or snack!

Nutrition Facts

Serving size	(970.8g)

Amount per serving	% Daily Value*
Calories	3527.9

Total Fat 291.4g	0%
Saturated Fat 139.0g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1555.8mg	0%
Sodium 1442.6mg	0%
Total Carbohydrate 297.1g	0%
Dietary Fiber 21.3g	0%
Total Sugars 132.1g
Protein 78.3g	0%

Vitamin D 218.9IU	0%
Calcium 641.0mg	0%
Iron 12.2mg	0%
Potassium 622.9mg	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: 63.6%

Protein: 7.6%

Carbs: 28.8%