Low Carb Puto Balanghoy
Enjoy a guilt-free twist on a classic Filipino delicacy with this Low Carb Puto Balanghoy recipe, a delightful steamed cassava cake that's both healthy and flavorful. Made with freshly grated cassava, creamy unsweetened coconut milk, and coconut flour, this low-carb version skips the traditional sugar, using erythritol as a natural sweetener instead. Infused with a hint of vanilla and topped with grated coconut, these cakes are steamed to perfection in banana leaf-lined molds, giving them an authentic aroma and presentation. Perfectly tender and naturally gluten-free, this recipe is ideal for those seeking a low-carb, keto-friendly snack or dessert. Whip up a batch in under an hour and savor warm, tropical flavors in every bite!
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Ingredients
- 500 grams grated cassava
- 200 ml unsweetened coconut milk
- 50 grams coconut flour
- 50 grams erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 50 grams grated coconut
- 1 piece banana leaf
Directions
Step 1
Start by peeling and thoroughly washing the cassava. Grate 500 grams to prepare for use.
Step 2
In a large mixing bowl, combine the grated cassava, unsweetened coconut milk, and coconut flour. Mix them until well integrated.
Step 3
Add erythritol, baking powder, and salt to the cassava mixture. Stir well to ensure the sweetener and other dry ingredients are evenly distributed.
Step 4
Beat the egg in a separate bowl and add it to the cassava mixture along with the vanilla extract. Mix until all ingredients are fully incorporated.
Step 5
Prepare the steamer by boiling water and lightly greasing the cupcake molds or ramekins you will use to steam the Puto Balanghoy.
Step 6
Cut the banana leaf into small squares. Line the cupcake molds with the banana leaf pieces.
Step 7
Pour the cassava mixture into the banana leaf-lined molds, filling each mold about three-quarters full.
Step 8
Top each filled mold with a small amount of grated coconut for added texture and flavor.
Step 9
Place the molds in the steamer and steam the Puto Balanghoy for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Once cooked, remove the molds from the steamer and allow them to cool slightly before serving.
Step 11
Carefully remove the Puto Balanghoy from the molds, serve warm, and enjoy your low-carb treat!
Nutrition Facts
| Serving size | (1020.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1330.3 |
| Total Fat 36.2g | 0% |
| Saturated Fat 27.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1906.6mg | 0% |
| Total Carbohydrate 282.4g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 17.1g | |
| Protein 24.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 503.8mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1912.6mg | 0% |
Source of Calories