Sugar-Free Ube Halaya

Indulge in the vibrant and velvety decadence of Sugar-Free Ube Halaya, a guilt-free twist on the classic Filipino dessert. This recipe uses fresh or frozen purple yam (ube) combined with creamy coconut cream and unsweetened almond milk for a rich, luscious texture without the added sugar. Naturally sweetened with erythritol or monk fruit sweetener, it’s a healthier alternative that doesn’t skimp on flavor. Perfect for vegans with a simple switch to coconut oil, this purple-hued treat is slow-cooked to perfection, resulting in a thick, jam-like consistency that's perfect as a dessert or spread. Packed with flavor and easy to make, Sugar-Free Ube Halaya is a must-try for anyone seeking a low-carb, keto-friendly, or plant-based indulgence. Serve it chilled or at room temperature for a colorful, crowd-pleasing delight!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 grams Fresh or frozen grated ube (purple yam)
• 250 milliliters Unsweetened almond milk (or any sugar-free plant-based milk)
• 200 milliliters Coconut cream
• 4 tablespoons Erythritol or monk fruit sweetener
• 2 tablespoons Unsalted butter (or coconut oil for vegan option)
• 1 teaspoon Vanilla extract
• 1 pinch Pinch of salt

Directions

Step 1

If using fresh ube, rinse and peel the purple yam. Steam or boil it until tender (about 20-30 minutes), then mash it until smooth. If using frozen grated ube, thaw it fully before proceeding.

Step 2

In a deep, non-stick saucepan, combine the mashed or thawed ube, unsweetened almond milk, and coconut cream. Stir to incorporate.

Step 3

Place the saucepan over medium-low heat and cook the mixture, stirring constantly, to prevent it from sticking to the bottom of the pan.

Step 4

Once the mixture begins to thicken, after about 15 minutes, add the erythritol or monk fruit sweetener, butter or coconut oil, vanilla extract, and a pinch of salt. Stir thoroughly to combine.

Step 5

Lower the heat to low and continue cooking, stirring frequently, for another 40-45 minutes, or until the mixture becomes thick and dense, pulling away from the sides of the pan.

Step 6

Taste and adjust sweetness if needed, adding a little more sweetener if desired.

Step 7

Once the desired consistency is achieved, remove the pan from the heat. Transfer the Ube Halaya into sterilized jars or a serving dish. Smooth the top using the back of a spoon.

Step 8

Let it cool to room temperature, then refrigerate for at least 2 hours to set. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(1037.0g)

Amount per serving	% Daily Value*
Calories	1564.7

Total Fat 59.1g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 62.9mg	0%
Sodium 444.1mg	0%
Total Carbohydrate 297.9g	0%
Dietary Fiber 22.0g	0%
Total Sugars 106.0g
Protein 11.1g	0%

Vitamin D 123.9IU	0%
Calcium 575.2mg	0%
Iron 3.5mg	0%
Potassium 4466.2mg	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: 30.1%

Protein: 2.5%

Carbs: 67.4%