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Low Carb Bibingka (Filipino "Rice" Cake) Recipe
Prep Time
5 minutes
Total Time
25 minutes
Yield
4
servings
Ingredients
- ½ cup coconut flour
- ½ cup heavy cream
- 6 large egg
- 2 tablespoons stevia (or other Virta-friendly sweetener)
- 1½ teaspoon baking powder
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla
- 1 salted egg (sliced (for topping)
- ½ cup shredded mozzarella cheese (or shredded cheddar cheese (for topping)
- bay leaves (optional for cooking)
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
12
g
Protein
18
g
Fat
36
g
Calories
448
Bibingka, a traditional Filipino rice cake, is a great option for anyone seeking a low-carb breakfast or side dish. This version features coconut flour, heavy cream, and eggs, making it keto-friendly with only 12 grams of carbs per serving. Preparing bibingka is straightforward, and it can be baked in just 25 minutes, making it an excellent choice for meal prep or a quick family dinner. Top it with salted eggs and mozzarella cheese for a satisfying dish that everyone will enjoy.
Instructions
- Preheat oven to 350F.
- Prepare the bibingka vessels: Grease with melted butter or coconut oil, or prep with bay leaves (optional). If using bay leaves, pass them quickly over a flame to wilt and become pliable. Wipe them with a clean cloth to remove any dirt. Line your bibingka baking vessels with the bay leaves and trim off the excess. Grease them with melted butter or coconut oil.]
- In a large bowl, combine the eggs, cream, melted butter, and vanilla extract. Mix thoroughly.
- Add the coconut flour and baking powder. Mix until smooth.
- Add the stevia (or other low-carb sweetener) and mix well.
- Pour the batter into the greased bibingka cups and top with salted eggs and shredded cheese.
- Bake the bibingkas for 15-20 minutes.
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