Keto Puto (Filipino Rice Cake)
Puto is steamed sweet cake that is traditionally made from ground glutinous rice. It could be eaten by itself but some people pair it with some grated fresh coconut, butter with sugar and even dinuguan (blood stew).
As a kid, Puto or Filipino rice cake is a staple breakfast in our family, especially after Sunday Mass. My mom would buy us a lot of puto to eat when we get home after mass. My family likes to attend the early Sunday Mass, as early as 6:00 AM so we often leave home with just warm milk in our stomach. Mom always promises us to have puto for breakfast.
This soft, fluffy, coconut flavor cupcake is my childhood favorite so, I’m really glad someone came up with a keto recipe. I’m sorry I could not remember who created this recipe but to you, thank you so much for bringing simple joy in my keto journey. Here’s some pictures of our breakfast with Keto Puto in it. It’s sweet and savory so it’s a perfect pair for bacon or any occasional meat. Perfect with coffee too.
4 tbsp. Coconut flour
2 tbsp. of Keto sweetener/ Erythritol
3 tbsp. Heavy cream
1 tsp. Vanilla extract
1/8 cup melted Butter
Pinch of salt
Cheese or Salted Egg for toppings (This is optional but highly recommended.)
- Beat the eggs with erythritol, heavy cream, vanilla extract and melted butter.
- Slowly pour the coconut flour to the wet ingredients. Mix thoroughly.
- Pour into your cupcake molds.
- Put the toppings over the mixture.
- Steam for 15 minutes and do the toothpick test to know when their done.
- You can also bake them at 180 C for 10-15 minutes with water bath.