Low Carb Kitumbua (Swahili Rice Cake)

Indulge in the exotic flavors of East Africa with this Low Carb Kitumbua, a modern twist on the traditional Swahili rice cake. This keto-friendly recipe substitutes rice flour with almond and coconut flours, making it a delightful choice for low-carb and gluten-free lifestyles. Infused with aromatic ground cardamom and a touch of natural sweetness from granulated erythritol, these golden, fluffy cakes are a healthier homage to the classic treat. Shredded coconut and creamy coconut milk add a tropical richness, while the tender texture pairs perfectly with your favorite tea or coffee. Ready in under 40 minutes, these baked Kitumbua are ideal for breakfast, snacks, or dessert—giving you all the flavor without the guilt!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Granulated erythritol sweetener
• 1 teaspoon Baking powder
• 0.5 teaspoon Ground cardamom
• 0.5 cup Unsweetened shredded coconut
• 4 large Eggs
• 0.5 cup Coconut milk
• 1 teaspoon Vanilla extract
• 2 tablespoons Coconut oil
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (180°C).

Step 2

In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, ground cardamom, unsweetened shredded coconut, and salt. Stir until well combined.

Step 3

In another bowl, beat the eggs until frothy. Add coconut milk, vanilla extract, and melted coconut oil to the eggs and whisk together.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a uniform batter. Ensure there are no lumps.

Step 5

Grease a muffin tin with a little coconut oil or line with muffin paper liners.

Step 6

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

Step 7

Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove from the oven and let the kitumbua cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

Serve warm, and enjoy your low-carb Kitumbua with a cup of tea or coffee.

Nutrition Facts

Serving size	(629.3g)

Amount per serving	% Daily Value*
Calories	1561.7

Total Fat 126.6g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 744mg	0%
Sodium 1393.1mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 30.3g	0%
Total Sugars 18.7g
Protein 54.6g	0%

Vitamin D 164IU	0%
Calcium 346.7mg	0%
Iron 10.2mg	0%
Potassium 836.2mg	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: 56.4%

Protein: 10.8%

Carbs: 32.8%