32+ Traditionally Easy Keto Filipino Desserts You Can’t Miss

If you’re on a keto diet, you might think that Filipino desserts are off-limits. But that’s far from the truth.

With a little creativity and the right substitutions, you can enjoy the same delicious flavors and textures found in traditional Filipino sweets—without the carbs.

From rich leche flan to chewy coconut macaroons, keto Filipino desserts are the perfect way to satisfy your sweet cravings while sticking to your low-carb lifestyle.

In this blog, we’ve rounded up over 32 keto-friendly Filipino desserts that you can enjoy guilt-free.

These recipes are full of tropical flavors, creamy textures, and that unmistakable Filipino flair.

You won’t believe these treats are keto-friendly.

Whether you’re planning a special celebration or just looking for a sweet snack, these keto Filipino desserts will make your taste buds sing.

So, let’s dive in and discover how to create these Filipino favorites with a keto twist!

32+ Traditionally Easy Keto Filipino Desserts You Can’t Miss

Keto Filipino desserts offer a wonderful way to indulge in the deliciousness of Filipino flavors without the sugar and carbs.

With easy swaps like almond flour, erythritol, and coconut milk, you can create mouthwatering sweets that honor Filipino traditions.

The best part? You can enjoy these treats without worrying about derailing your keto diet.

So, why wait? Try out these 32+ keto Filipino desserts and treat yourself to guilt-free indulgence.

These recipes prove that you can have your dessert and stay keto, too!

Keto Leche Flan

Leche flan is a traditional Filipino dessert, often served during celebrations, but this keto version allows you to enjoy it without the guilt. The rich, creamy texture and sweet caramel flavor remain intact, making it a perfect treat for those on a low-carb or ketogenic diet. With the combination of egg yolks, coconut milk, and natural sweeteners, this keto leche flan recipe will satisfy your sweet tooth and keep you in ketosis. The rich custard is smooth and velvety, and the lightly caramelized top gives a burst of sweetness without spiking your blood sugar.

Ingredients:

• 6 large egg yolks
• 1 can (400 ml) full-fat coconut milk
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Preheat the oven to 350°F (175°C).
• In a saucepan over low heat, combine coconut milk and sweetener, stirring occasionally until the sweetener dissolves.
• In a bowl, whisk the egg yolks, vanilla, and salt together.
• Slowly pour the coconut milk mixture into the egg yolks while whisking continuously to prevent curdling.
• Strain the mixture through a fine sieve to ensure a smooth texture.
• Pour the mixture into a llanera (Filipino flan mold) or any heatproof dish.
• Place the llanera in a larger baking pan, and add hot water to the pan (about halfway up the sides of the mold) to create a water bath.
• Bake for 45 minutes or until the center is set but still slightly jiggly.
• Let it cool, then refrigerate for at least 2 hours before serving.

This keto leche flan is a wonderful way to indulge in a Filipino classic without the carbs. The creamy texture and rich flavor are reminiscent of the traditional version, while the substitution of sweeteners ensures that it stays within your keto lifestyle. It’s a treat that can be served on special occasions or whenever you crave a sweet, satisfying dessert.

Keto Biko (Filipino Sticky Rice Cake)

Biko is a Filipino dessert that is typically made from glutinous rice, but with a keto twist, you can make it low-carb by using cauliflower rice and other keto-friendly ingredients. This dessert retains the sticky and sweet elements of the original, while offering a perfect balance of texture and flavor. The combination of coconut milk and the low-carb sweetener gives this version an authentic Filipino taste, perfect for those looking for a delicious keto dessert. It’s a fun and innovative way to enjoy a beloved Filipino treat while staying on track with your ketogenic diet.

Ingredients:

• 2 cups cauliflower rice (steamed)
• 1 can (400 ml) full-fat coconut milk
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/4 teaspoon vanilla extract

Instructions:

• In a large saucepan, combine coconut milk, erythritol, and salt. Heat over medium heat, stirring occasionally, until the sweetener dissolves.
• Add the steamed cauliflower rice to the saucepan and mix well.
• Continue to cook the mixture, stirring frequently, until it thickens and the rice becomes sticky (about 10-15 minutes).
• Add the butter and vanilla extract, stirring until fully incorporated.
• Transfer the mixture to a greased dish and flatten with a spatula to form an even layer.
• Refrigerate for at least 2 hours to let it set.
• Once firm, cut into squares and serve.

Keto biko offers a unique twist on the traditional Filipino dessert, bringing the familiar sticky texture and sweet flavor without all the carbs. The use of cauliflower rice might seem unconventional, but it perfectly mimics the texture of glutinous rice, while the coconut milk and sweeteners make sure that the authentic flavor remains intact. This dessert is a great addition to any keto Filipino feast or as a standalone treat.

Keto Maja Blanca (Filipino Coconut Pudding)

Maja Blanca is a creamy Filipino coconut pudding that’s usually made with cornstarch, but this keto version substitutes that with a combination of coconut flour and other keto-friendly ingredients to keep it low-carb while maintaining the luscious texture and flavor. It’s a dessert that balances creamy coconut with a smooth, jelly-like consistency, and it’s incredibly satisfying with every bite. The richness of coconut milk combined with the sweetness from a keto-approved sweetener makes this a must-try for anyone on a ketogenic diet who misses traditional Filipino treats.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/4 cup coconut flour
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a saucepan, combine the coconut milk, almond milk, erythritol, and salt. Heat over medium heat, stirring constantly.
• Slowly add the coconut flour, stirring to dissolve completely and avoid lumps.
• Continue to cook the mixture, stirring often, until it thickens and becomes pudding-like (about 10 minutes).
• Once the mixture thickens, remove from heat and add the vanilla extract.
• Pour the mixture into a greased dish or individual molds.
• Let it cool to room temperature before refrigerating for at least 2 hours to allow it to set.
• Once chilled, cut into squares or unmold and serve.

Keto Maja Blanca delivers the same creamy, coconut flavor that you’d expect from this beloved Filipino dessert, but with none of the carbs. The combination of coconut milk and almond milk creates a rich base, while the coconut flour provides just the right texture to mimic the original. Whether you enjoy it as a sweet snack or for a special occasion, this keto version of Maja Blanca will definitely become a favorite.

Keto Sans Rival

Sans Rival is a beloved Filipino dessert made of meringue layers with buttercream, usually loaded with sugar. This keto version keeps all the indulgence but without the carbs. The meringue layers are crisp and light, while the creamy, buttery filling binds it all together with a luxurious, rich flavor. By using keto-friendly sweeteners and almond flour, you can enjoy this decadent treat that still brings a taste of the traditional Filipino delicacy. Its crunchy meringue combined with a velvety buttercream provides the perfect balance, ideal for anyone following a ketogenic diet.

Ingredients:

• 4 large egg whites
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1/2 cup butter (softened)
• 1/4 cup almond flour
• 1/4 teaspoon salt

Instructions:

• Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
• In a bowl, whip the egg whites until soft peaks form. Gradually add in the sweetener, continuing to whip until stiff peaks form.
• Fold in the vanilla extract and almond flour until well combined.
• Spread the meringue mixture onto the prepared baking sheet into 3 even layers.
• Bake for 45 minutes or until golden and crispy. Allow to cool completely.
• While the meringue cools, whip the softened butter with a pinch of salt until fluffy.
• Once the meringue layers are cool, spread buttercream between the layers.
• Stack the meringue layers and refrigerate for at least 2 hours before serving.

Keto Sans Rival is a perfect dessert for anyone looking to indulge in a Filipino classic while sticking to a ketogenic lifestyle. The combination of crispy meringue and smooth buttercream gives this dessert an irresistible texture contrast, making every bite as satisfying as the last. This dessert will bring a luxurious touch to any occasion while ensuring you stay on track with your carb count.

Keto Puto Flan (Steamed Custard Cake)

Puto Flan is a Filipino delicacy that combines two of the country’s favorite desserts: puto (steamed rice cake) and leche flan (caramel custard). This keto version swaps out the rice flour for almond flour and uses erythritol to ensure the cake stays low-carb without sacrificing flavor. The steamed custard atop the cake provides a creamy texture and a gentle sweetness, making this a refreshing yet indulgent treat. This dessert combines the best of both worlds in Filipino desserts, offering a low-carb option that stays true to the original’s delicious combination of sweet and savory.

Ingredients:

• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• 1 can (400 ml) coconut milk
• 2 egg yolks
• Pinch of salt

Instructions:

• Preheat the steamer and grease small puto molds.
• In a bowl, whisk the eggs, almond milk, erythritol, and vanilla extract.
• Add the almond flour and baking powder, mixing until smooth.
• Pour the mixture into the molds, filling them about halfway.
• In a separate bowl, whisk the coconut milk, egg yolks, and a pinch of salt until smooth.
• Spoon the coconut custard over the almond flour mixture in each mold.
• Steam the puto flan for 20-25 minutes or until a toothpick inserted comes out clean.
• Let cool before serving.

Keto Puto Flan delivers the best of both Filipino dessert worlds in a guilt-free manner. The almond flour base keeps it low-carb, while the rich coconut custard atop adds that familiar flavor. The delicate sweetness of the erythritol ensures this dessert is as satisfying as the traditional version, without breaking your ketogenic diet.

Keto Halo-Halo (Filipino Mixed Shaved Ice Dessert)

Halo-Halo is one of the most iconic Filipino desserts, packed with shaved ice, sweetened fruits, jellies, and leche flan. In this keto version, the high-carb ingredients like sweetened fruits and beans are swapped out for keto-friendly alternatives, ensuring you can still enjoy this refreshing dessert while staying low-carb. This variation includes sugar-free coconut jelly, homemade keto leche flan, and crushed ice for that signature icy texture. Topped with keto-friendly sweeteners, this Halo-Halo brings the festive spirit of the traditional Filipino dessert in a health-conscious way.

Ingredients:

• 1 cup shaved ice
• 1/2 cup sugar-free coconut jelly (cut into cubes)
• 1/4 cup homemade keto leche flan (see previous recipe)
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons chia seeds (soaked)
• 1/4 cup sliced strawberries or blueberries
• 1 tablespoon erythritol or your preferred sweetener

Instructions:

• In a tall glass or dessert bowl, layer the shaved ice.
• Top with coconut jelly cubes, chia seeds, keto leche flan, and berries.
• Sprinkle with shredded coconut and erythritol to taste.
• Mix everything together before serving.

Keto Halo-Halo is a fun and refreshing treat that allows you to enjoy the layers of flavors and textures from the traditional Filipino dessert, without the carbs. It’s perfect for a warm day or whenever you’re craving something cool and satisfying. Each spoonful of shaved ice, coconut jelly, and berries gives you the same nostalgic taste of Halo-Halo but with none of the guilt.

Keto Ube Halaya (Purple Yam Jam)

Ube Halaya is a Filipino dessert made from purple yam, traditionally loaded with sugar and condensed milk. This keto version swaps out the sugar and sweetened condensed milk for erythritol and coconut milk, ensuring it stays low-carb while keeping the flavor intact. The creamy, smooth texture of this purple yam jam paired with its subtle sweetness is a favorite for many, and this keto adaptation allows those on a ketogenic diet to enjoy this beloved Filipino treat without breaking their carb count. It’s a delightful and colorful dessert that can be served as a spread or enjoyed on its own.

Ingredients:

• 2 cups ube (purple yam), cooked and mashed
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

• In a saucepan, combine the mashed ube, coconut milk, erythritol, and salt. Cook over medium heat, stirring constantly to prevent burning.
• Let the mixture simmer until it thickens and becomes smooth (about 20-30 minutes).
• Add the vanilla extract and mix well.
• Once the mixture reaches a jam-like consistency, remove from heat and let it cool.
• Serve as a spread or eat on its own as a dessert.

Keto Ube Halaya provides all the vibrant color and creamy texture that the original Filipino dessert is known for, with the added benefit of being keto-friendly. Its rich and smooth consistency makes it an ideal spread for low-carb bread or a satisfying treat to eat straight from the jar. This dessert is sure to be a hit with anyone craving a taste of Filipino culture while sticking to a ketogenic diet.

Keto Bibingka (Filipino Rice Cake)

Bibingka is a popular Filipino rice cake typically served during the Christmas season. This keto version replaces rice flour with almond flour and sweeteners to keep the carb count low. It retains the soft, fluffy texture and the lightly sweet flavor, and you can enjoy the comforting, warm taste of this Filipino classic all year long. The coconut milk and butter give the cake a rich taste, while the topping of salted egg adds a savory contrast that pairs wonderfully with the sweet, soft cake.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/2 cup full-fat coconut milk
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/4 teaspoon baking powder
• 2 tablespoons butter (melted)
• 1/4 teaspoon salt
• 1/2 salted egg (sliced) for topping

Instructions:

• Preheat the oven to 350°F (175°C). Grease a small baking dish.
• In a large bowl, whisk the eggs, coconut milk, melted butter, erythritol, and salt until smooth.
• Add the almond flour, coconut flour, and baking powder, mixing until combined.
• Pour the batter into the prepared baking dish and smooth the top.
• Arrange the salted egg slices on top.
• Bake for 25-30 minutes or until golden and set.
• Allow it to cool before serving.

Keto Bibingka is a delicious twist on a traditional Filipino dessert. The combination of almond and coconut flour creates the perfect texture for this rice cake, while the salted egg topping adds a savory element that balances the sweetness. Whether you’re serving it for a festive occasion or enjoying it as an everyday treat, this keto version brings the essence of Filipino cuisine to your ketogenic lifestyle.

Keto Turon (Caramelized Banana Spring Rolls)

Turon, also known as Filipino spring rolls filled with sweet bananas and sugar, is a popular snack. In this keto version, the traditional banana is swapped for a low-carb fruit like plantain or a mix of fiber-rich ingredients, and instead of sugar, erythritol is used. The result is a crispy, caramelized treat that still retains the sweet, satisfying flavor of the original dish but without all the carbs. This keto Turon is perfect for satisfying your crunchy, sweet cravings while sticking to your diet.

Ingredients:

• 2 small plantains (peeled and sliced thin)
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/4 teaspoon cinnamon
• 4 large lettuce or collard green leaves (for wrapping)
• Coconut oil for frying

Instructions:

• Mix erythritol and cinnamon together in a bowl.
• Lay the plantain slices onto each lettuce leaf and sprinkle the erythritol mixture on top.
• Roll the lettuce leaf tightly around the plantain slices, securing the edges with a toothpick.
• Heat coconut oil in a pan over medium heat. Fry the rolled turon until golden and crispy.
• Remove from the pan and let cool before serving.

Keto Turon provides all the crunch and sweetness of the traditional Filipino snack, but with none of the carbs. The plantains give you a banana-like flavor, while the cinnamon and erythritol create a delightful caramelized coating. This is an excellent choice for anyone craving the familiar taste of turon without worrying about carbs.

Keto Panna Cotta with Mango Puree

Panna cotta is a classic Italian dessert that has been embraced by various cultures, including the Filipino one, with its smooth, creamy texture and ability to pair beautifully with fruits. In this keto version, the sweetness is derived from erythritol and the dessert is made with coconut milk for a tropical twist. The topping of fresh mango puree adds a fruity, vibrant contrast to the creamy base, providing the perfect balance of richness and lightness. This dessert is easy to make, requiring no baking, and is ideal for anyone following a keto or low-carb lifestyle but still craving a luscious treat.

Ingredients:

• 1 can (400 ml) full-fat coconut milk
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 tablespoon gelatin powder
• 1 teaspoon vanilla extract
• 1/2 cup fresh mango puree (from ripe mango)
• Pinch of salt

Instructions:

• In a saucepan, combine the coconut milk, erythritol, and salt. Heat over medium heat, stirring until the sweetener dissolves completely.
• Sprinkle the gelatin powder into the coconut milk mixture and stir until it fully dissolves.
• Remove from heat and add the vanilla extract.
• Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or until set.
• To serve, top with fresh mango puree and enjoy.

Keto Panna Cotta with Mango Puree brings a touch of elegance to your dessert table. The coconut milk creates a rich, velvety base, while the mango puree offers a refreshing contrast. This dessert strikes the perfect balance between creamy and fruity, making it a delightful low-carb treat for any occasion. Whether you’re serving it at a dinner party or enjoying it as a quiet indulgence, this keto panna cotta is sure to impress.

Keto Chocolate Mousse

Chocolate mousse is a creamy, decadent dessert that’s typically high in sugar, but this keto version lets you enjoy the rich, velvety texture without the carbs. Made with heavy cream, cocoa powder, and a touch of erythritol, this keto chocolate mousse delivers all the flavor and indulgence of its high-sugar counterpart. With a smooth, airy consistency and a deep chocolate flavor, it’s a perfect dessert for chocolate lovers looking to maintain their keto lifestyle. Whether served in individual cups or as a grand centerpiece, this mousse is sure to satisfy any craving.

Ingredients:

• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 oz dark chocolate (85% cocoa), melted

Instructions:

• In a bowl, whisk the heavy cream until soft peaks form.
• In a separate bowl, combine the cocoa powder, erythritol, vanilla extract, and salt.
• Gently fold the dry ingredients into the whipped cream, then fold in the melted dark chocolate.
• Continue folding until the mousse is smooth and fully incorporated.
• Spoon the mousse into serving cups and refrigerate for at least 2 hours.
• Serve chilled and enjoy!

Keto Chocolate Mousse is a rich, creamy dessert that offers a perfect solution to chocolate cravings while keeping your carb intake low. The combination of heavy cream, cocoa, and dark chocolate provides an indulgent, satisfying treat without any guilt. This mousse is perfect for special occasions or whenever you’re in the mood for a luxurious dessert that aligns with your keto goals.

Keto Coconut Macaroons

Coconut macaroons are a chewy, sweet treat that is naturally gluten-free, making it easier to adapt them into a keto-friendly recipe. These coconut macaroons are made with shredded coconut, egg whites, and erythritol, ensuring that they are low in carbs but full of the rich coconut flavor we all love. Each bite delivers a satisfying chewiness with a light sweetness, making it a great snack or dessert. Whether served with a hot cup of coffee or as a standalone treat, these keto coconut macaroons are perfect for satisfying your sweet tooth.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

• Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
• In a bowl, whisk the egg whites until soft peaks form.
• Gently fold in the shredded coconut, erythritol, vanilla extract, and salt.
• Spoon the mixture onto the prepared baking sheet into small mounds.
• Bake for 15-20 minutes or until golden brown.
• Let the macaroons cool before serving.

Keto Coconut Macaroons are the perfect combination of chewy, sweet, and satisfying. The texture is spot on, and the natural coconut flavor shines through. These treats are great for satisfying your sweet cravings while staying low-carb. Enjoy them as a snack, dessert, or even as a gift for those who appreciate a keto-friendly treat.

Keto Bibingka with Cheese

Bibingka is a Filipino rice cake traditionally enjoyed during Christmas, but this keto version allows you to indulge year-round. Made with almond flour and topped with salted egg and cheese, this version retains all the flavor of the original but without the high-carb rice flour. The coconut milk and butter add a richness to the cake, while the cheese and salted egg bring an indulgent, savory twist. Whether served as a breakfast or dessert, this keto Bibingka with Cheese is a must-try Filipino-inspired dish for those following a low-carb lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut milk
• 2 large eggs
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/4 teaspoon baking powder
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 teaspoon salt
• 1/2 salted egg, sliced (optional)

Instructions:

• Preheat the oven to 350°F (175°C) and grease a baking dish.
• In a bowl, whisk together the eggs, coconut milk, erythritol, and salt.
• Add the almond flour, coconut flour, and baking powder, mixing until smooth.
• Pour the batter into the prepared dish and top with shredded cheese and slices of salted egg.
• Bake for 25-30 minutes or until golden and set.
• Let cool before serving.

Keto Bibingka with Cheese delivers the perfect balance of savory and sweet, offering a Filipino favorite in a keto-friendly way. The texture is soft, moist, and rich, while the combination of cheese and salted egg on top creates an unforgettable flavor. This dish is perfect for any time of day, whether as a hearty breakfast or a satisfying dessert.

Keto Palitaw

Palitaw is a traditional Filipino dessert made from glutinous rice, often rolled in coconut and sugar. This keto version uses almond flour to create the dough, mimicking the chewy texture of the original. The sweet coating of erythritol and shredded coconut gives the dessert that familiar sweetness without spiking your blood sugar. Palitaw is typically served warm, making it a comforting and satisfying treat that you can enjoy guilt-free. With the rich coconut flavor and the chewy texture, this keto palitaw will remind you of the traditional Filipino snack but in a low-carb, keto-friendly version.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup water
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1/2 cup unsweetened shredded coconut

Instructions:

• In a bowl, mix the almond flour, coconut flour, and water to form a dough.
• Roll the dough into small balls and flatten them to form discs.
• Bring a pot of water to a boil and gently drop the discs into the water.
• Once they float to the surface, remove them with a slotted spoon and set aside.
• In a separate bowl, mix the erythritol with the shredded coconut.
• Roll each palitaw in the coconut and erythritol mixture.
• Serve warm and enjoy!

Keto Palitaw offers a delicious, chewy texture with the familiar coconut sweetness, all while staying low-carb. The substitution of almond flour for glutinous rice ensures you can still enjoy this Filipino favorite while maintaining your keto lifestyle. It’s the perfect treat for anyone craving the nostalgic taste of palitaw but without the carbs.

Keto Banana Cue

Banana cue, a Filipino street food, traditionally consists of bananas deep-fried and caramelized in sugar. In this keto version, the bananas are swapped with plantains or another low-carb alternative, and erythritol is used to create that signature caramelized sweetness. The plantains offer a similar texture to bananas, while the caramel coating provides that familiar, rich flavor. This keto-friendly banana cue will satisfy your cravings for this popular Filipino street snack without derailing your low-carb diet.

Ingredients:

• 2 small plantains, peeled and cut into chunks
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• Coconut oil for frying
• 1 teaspoon vanilla extract

Instructions:

• Heat the coconut oil in a pan over medium heat.
• Fry the plantain chunks until golden and crispy on the outside.
• Remove the plantains from the pan and set aside.
• In the same pan, add the erythritol and cook, stirring constantly, until it melts and turns into a caramel-like consistency.
• Add the fried plantains back into the pan and toss to coat them in the caramel.
• Remove from the pan and let cool slightly before serving.

Keto Banana Cue gives you that satisfying crunch and caramel flavor without the sugar and carbs. The plantains mimic the texture of bananas, and the erythritol provides the sweet coating that makes this snack so beloved. This keto version of banana cue is perfect for anyone missing the traditional Filipino street food.

Keto Cassava Cake

Cassava cake is a popular Filipino dessert made from grated cassava, typically combined with sugar, coconut milk, and egg. This keto version of cassava cake swaps out cassava for a low-carb substitute like almond flour or coconut flour and replaces sugar with erythritol. The result is a rich, custardy, and creamy cake with all the flavors of the traditional Filipino cassava cake but without the carbs. The cake is soft, slightly dense, and has the perfect balance of sweetness from the coconut milk and sweetener. Whether served during special occasions or as a snack, this keto-friendly version will make you fall in love with the Filipino treat all over again.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 can (400 ml) coconut milk
• 1/2 cup erythritol or your preferred keto-friendly sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• Pinch of salt

Instructions:

• Preheat the oven to 350°F (175°C) and grease a baking dish.
• In a large bowl, whisk together the coconut milk, eggs, erythritol, vanilla extract, and salt until smooth.
• Add the almond flour, coconut flour, and baking powder, stirring until well combined.
• Pour the batter into the prepared dish and bake for 30-35 minutes or until golden and set.
• Let it cool before serving.

Keto Cassava Cake brings the same creamy texture and flavor of the Filipino classic, but without the carbs. The rich coconut milk adds depth and moisture to the cake, while the combination of almond and coconut flour creates the perfect substitute for the traditional cassava. This dessert will be a hit with anyone looking for a keto-friendly option that still captures the comforting flavors of Filipino cuisine.

Keto Leche Flan

Leche flan is a creamy caramel custard that is a staple in Filipino celebrations. This keto version keeps the indulgent texture of the traditional dessert, but without the high sugar content. Using erythritol as a sweetener and substituting some of the ingredients with heavy cream and coconut milk, this keto leche flan offers the same melt-in-your-mouth, silky smooth consistency that you know and love. The caramel topping adds just the right amount of sweetness, and it’s an easy, no-bake dessert that fits perfectly into a low-carb, keto-friendly diet.

Ingredients:

• 1 can (400 ml) coconut milk
• 1/2 cup heavy cream
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup erythritol (for caramel)

Instructions:

• Preheat the oven to 325°F (165°C). Prepare a water bath by filling a larger baking dish with hot water, about halfway up the sides of the leche flan mold.
• In a saucepan, heat the erythritol over medium heat until it turns golden brown and becomes a caramel. Pour this into the bottom of the leche flan molds, swirling to coat the bottom.
• In a bowl, whisk together the coconut milk, heavy cream, egg yolks, erythritol, vanilla extract, and salt until smooth.
• Pour the mixture into the prepared molds over the caramel layer.
• Place the molds in the water bath and bake for 45-50 minutes, or until the flan is set and a knife inserted comes out clean.
• Let it cool to room temperature before refrigerating for at least 2 hours.
• To serve, invert the flan onto a plate to reveal the caramel top.

Keto Leche Flan offers the same decadent richness as the traditional version but with no sugar. The creamy custard and sweet caramel create an irresistible dessert that is perfect for any occasion. This keto-friendly treat ensures you don’t have to miss out on a classic Filipino favorite, even while following a low-carb diet.

Keto Mango Graham Cake

Mango Graham Cake is a popular no-bake Filipino dessert made with layers of graham crackers, mangoes, and whipped cream. In this keto-friendly version, we replace the graham crackers with low-carb almond flour cookies and use erythritol for the sweetener. The result is a smooth, creamy dessert with the tropical flavor of mango and the light, airy texture from the whipped cream, but without the excess carbs. It’s a great way to enjoy the delicious Filipino classic while keeping it keto-approved.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 2 ripe mangoes, peeled and sliced
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F (175°C). In a bowl, mix the almond flour, shredded coconut, melted butter, and erythritol.
• Press the mixture into the bottom of a baking dish or tart pan, forming a crust.
• Bake for 8-10 minutes, or until golden brown. Let it cool.
• In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
• Layer the whipped cream over the cooled almond flour crust, then top with fresh mango slices.
• Refrigerate for at least 2 hours to let the flavors meld before serving.

Keto Mango Graham Cake takes the essence of the Filipino dessert and transforms it into a low-carb version. The creamy, fluffy texture from the whipped cream and the sweetness of the fresh mango are beautifully complemented by the rich almond flour crust. This dessert is a delightful and satisfying way to enjoy a Filipino classic without the carbs.

Keto Kutsinta (Filipino Steamed Brown Rice Cake)

Kutsinta is a sticky, sweet Filipino rice cake traditionally made with brown rice flour and sugar. This keto version substitutes the rice flour with almond flour and uses erythritol to keep the carbs low while maintaining the rich, sticky texture that kutsinta is known for. The result is a chewy, satisfying dessert that tastes just as delicious as the traditional version, making it perfect for those on a keto diet who miss Filipino comfort food. Topped with grated coconut, this keto kutsinta will transport you straight to a Filipino food market, without the guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/2 cup water
• Grated coconut for topping

Instructions:

• Grease small molds or a baking dish and set aside.
• In a bowl, mix the almond flour, coconut flour, erythritol, and baking powder.
• Slowly add the water and vanilla extract, stirring until the mixture forms a smooth batter.
• Pour the batter into the prepared molds, filling them halfway.
• Steam the molds for 20-25 minutes or until set and firm to the touch.
• Let cool before removing from the molds.
• Top with grated coconut before serving.

Keto Kutsinta provides all the chewy goodness of the traditional Filipino dessert while keeping it low-carb. The almond flour and coconut flour combination mimics the texture of rice flour, and the sweet coconut topping adds the perfect finishing touch. This keto-friendly version lets you enjoy a classic Filipino favorite without compromising on flavor or carbs.

Keto Turon with Sugar-Free Caramel

Turon is a Filipino street food favorite made of bananas and sugar, wrapped in spring rolls and fried to a crispy perfection. This keto version uses plantains instead of bananas and creates a sugar-free caramel sauce to coat the spring rolls, keeping them low-carb but still indulgent. The crispy texture of the spring roll wrapper and the sweetness of the caramel-coated plantains provide a satisfying contrast. Whether served as a snack or dessert, keto turon will satisfy your cravings for this popular Filipino street treat.

Ingredients:

• 2 small plantains, peeled and sliced
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 4 large lettuce or cabbage leaves for wrapping
• Coconut oil for frying

Instructions:

• Heat the coconut oil in a pan over medium heat.
• Fry the plantain slices until golden and crispy.
• In a separate pan, heat the erythritol over medium heat until it melts and forms a caramel.
• Drizzle the caramel over the fried plantains and stir to coat.
• Wrap each caramelized plantain in a lettuce or cabbage leaf.
• Fry the wrapped plantains in the hot oil until the wrapping is crispy.
• Serve warm.

Keto Turon with Sugar-Free Caramel brings the beloved Filipino street food to a low-carb lifestyle. The crispy, caramelized coating and the soft plantain inside mimic the texture and flavor of the traditional turon, while the lettuce or cabbage leaf wrap ensures the dish stays light and keto-friendly. This is a great dessert or snack that feels indulgent but won’t derail your low-carb goals.

Keto Buko Pandan

Buko Pandan is a Filipino dessert made from young coconut, pandan-flavored jelly, and sweetened cream. In this keto version, we replace the sweetened condensed milk with erythritol and use coconut milk to maintain the rich, creamy base. The pandan jelly is made with agar-agar to give it that familiar texture. This dessert is refreshing, light, and tropical, making it the perfect option for anyone on a keto diet who still wants to indulge in Filipino flavors.

Ingredients:

• 1 can (400 ml) coconut milk
• 1 cup young coconut meat, shredded
• 1 tablespoon pandan extract
• 2 tablespoons erythritol or your preferred keto-friendly sweetener
• 1 tablespoon agar-agar powder
• 1/2 cup water

Instructions:

• In a saucepan, dissolve the agar-agar powder in water and bring to a boil. Once it thickens, add the pandan extract and stir well.
• Pour the pandan jelly into a dish and refrigerate until set, then cut into small cubes.
• In a separate bowl, mix the coconut milk and erythritol until the sweetener dissolves.
• Add the shredded young coconut and pandan jelly cubes to the coconut milk mixture.
• Serve chilled.

Keto Buko Pandan offers the same refreshing, tropical taste of the classic Filipino dessert, with a keto-friendly twist. The coconut milk and fresh coconut meat provide that rich, creamy base, while the pandan jelly gives it a delightful texture and flavor. This dessert is a perfect way to indulge in Filipino flavors without the added carbs.

Note: More recipes are coming soon!