Kuih Bahulu is a soft and slightly dry textured egg sponge cake that is very popular in Malaysia, especially during festive season like Chinese New Year. Kuih Bahulu is mildly sweet and it tastes something like Madeleines. One of my childhood favourites and I still love them now. I thought I won’t be able to have them anymore since I am following the keto / low carb way of eating but I was wrong.
Ketojules came up with this fantastic Keto Kuih Bahulu recipe and I am over the moon. I decided to bake them this morning for breakfast. Alas, I did not have the Kuih Bahulu mould which looks like this.
So what I did is to bake them like muffins.
Pour all the batter into the muffin moulds.
Tadaa….. my Kuih Bahulu muffins are ready
Kinda looks like cupcakes eh? Boy, they are so delicious and taste just like non-keto Kuih Bahulu!
Here is the recipe from KetoJules.
3/4 cup almond flour sifted
1 tbsp Zerro erythritol
1 tsp baking powder
1/2 tsp vanilla extract
1/8 tsp sea salt
coconut oil for brushing the bahulu moulds
1. Preheat the oven to 190°C
2. Brush the bahulu mould with some coconut oil and place the moulds in the oven to keep them hot.
3. In a mixing bowl, mix the sifted almond flour, baking powder and sea salt. Set aside.
4. In another bowl, separate the eggs.
5. Beat the egg whites until soft peaks form
6. In the egg yolks bowl, add in erythritol and vanilla extract. Beat until well-mixed.
7. Fold in the egg whites into the egg yolks mixture.
8. Fold in the almond flour into the eggs mixture until you get a batter that’s smooth and thick.
9. Take out the hot bahulu moulds from the oven and fill each mould to the brim with batter.
10. Bake for 20 minutes until the bahulu turns golden brown.
Each piece totals up to approximately 3g fat, 1g net carbs, and 2g protein. Calories per piece: 36.
I can’t wait to bake more of these. Thank you so much Ketojules for the awesome recipe!