Low Carb Yema Cake

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Low Carb Yema Cake is a delightful and sugar-free twist on the classic Filipino dessert. Yema cake is known for its sweet and creamy custard topping, and this low-carb version retains all the deliciousness without the sugar and excess carbohydrates. It’s perfect for those on a low-carb or keto diet who still want to enjoy the rich flavors of a Yema cake. Get ready to indulge in this guilt-free treat.

Recipe: Low Carb Yema Cake

Ingredients:

For the Cake:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup Erythritol or your preferred sugar substitute
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
For the Yema Topping:
  • 1/2 cup unsalted butter
  • 1/2 cup Erythritol or your preferred sugar substitute
  • 1 can (14 oz) unsweetened condensed milk (you can use a low-carb version if available)
  • 6 large egg yolks
  • 1 tsp vanilla extract

Instructions:

Making the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol (or sugar substitute), baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined.
  5. Transfer the cake batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
Making the Yema Topping:
  1. In a saucepan over low heat, melt the butter.
  2. Stir in the Erythritol (or sugar substitute) and unsweetened condensed milk. Continue to cook, stirring constantly, until the mixture thickens, about 10-15 minutes.
  3. In a separate bowl, beat the egg yolks. Slowly add a portion of the hot milk mixture to the beaten yolks while whisking vigorously. This tempers the yolks and prevents them from scrambling. Then, pour the yolk mixture back into the saucepan and cook for another 2-3 minutes until it thickens further.
  4. Remove from heat and stir in the vanilla extract. Let the yema topping cool for a few minutes.
Assembling the Cake:
  1. Place the cooled cake on a serving platter.
  2. Pour the warm yema topping over the cake, spreading it evenly with a spatula.
  3. Let the cake and topping cool and set before slicing and serving.
Nutrition Facts:

(assuming 12 servings):

  • Calories: 280
  • Total Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 155mg
  • Sodium: 150mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 6g