Bibingka is a type of baked rice cake from the Philippines. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leaves. [ Ссылка ]

Since milled glutinous rice, margarine and refined sugar are high in carbs, I made a healthier, diabetic friendly, keto/low carb version to satisfy your cravings which is quick and easy to make. You don't need clay pots for this.

Ingredients:

Wet Ingredients:

6 Eggs
1/2 cup Coconut Cream
4 tbsps Melted Butter for the mixture
1 tsp Vanilla

Dry Ingredients:

1/2 cup Coconut Flour
1/2 tbsp Baking Powder
1/3 cup Sweetener for the mixture (add more to your liking). Add more for toppings (watch the video).

Banana Leaves
2 tbsps softened butter for greasing and brushing
2 Salted Eggs
3oz Cheddar Cheese
1/2 cup Grated Coconut

Procedure:

Whisk the eggs. Add the remaining wet ingredients. Mix until well combined.

Sift coconut flour and baking powder. Add and mix until well combined.

Add sweetener and mix.

Clean and heat the banana leaves. Cut 8 6x6 pieces.

Place each one on the muffin pan cavity.

Grease with butter.

Pour the mixture. Add salted egg and cheese.

Bake at 180C for 15-20 minutes. Preheated.

Let it rest. It should remain warm.

Brush with butter.

Top with grated coconut and sweetener and enjoy!

Macros:

Net Carbs: 4g
Fiber 3g
Total Carbs 8g
Protein 10g
Fat 22g
Calories 292
Yield 8

For more Keto/Low Carb Recipes, let's connect! Follow/like me on facebook, instagram, tiktok, pinterest and here as well.

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Thank you!

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