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prep time
25 min
cook time
35 min
ready time
1 h 0 min
Keto Inspired Biko
This Keto Biko is our low carb take on a classic Filipino dessert. Rich with sweet sticky syrup and creamy low carb rice, this Keto Filipino inspired recipe is a great alternative to the traditional Tagalog dish. Once prepared, this creamy Keto dessert is oven bake then cooled completely before being sliced into squares to serve. Perfect as a post-dinner low carb treat!
What Is Biko?
Biko is a sticky, gelatinous rice-based dessert, popular in Filipino cuisine. The starchy rice is cooked and bound with a sugary and creamy coconut milk sauce before being oven baked. Our Keto inspired version of this Filipino recipe is prepared with a base of low carb cauliflower rice, simmered in coconut cream. The rice is mixed with ground flax and xanthan gum to help bind and create the gelatinous sticky consistency of the traditional dessert. The rice is then mixed with a low carb caramel sauce and oven-baked until bubbling and golden.
Do I Have to Use Xanthan Gum?
For this recipe, xanthan gum is fairly crucial in giving the rice the correct consistency and hold. It is needed to not only bind and thicken the dessert base but also helps to thicken the sticky caramel sauce. If you were to omit the xanthan gum, the dessert would not hold together as well for slicing, and the consistency would be more similar to a baked rice pudding.
Net Carbs
12.4 g
Fiber
22.8 g
Total Carbs
84.5 g
Protein
2.6 g
Fats
14.4 g
349 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower Rice
10 ounce
Ground Premium Flaxseed Organic by Spectrum
2 tbsp
Xantham Gum Gluten Free by Hodgson Mill
2 tsp
Coconut Cream (liquid From Grated Meat)
1-¼ cup
Maple Flavored Syrup by Lakanto
⅔ cup
Peanut Butter, Unsalted
½ tablespoon
Recipe Steps
steps 6
1 h
Step 1
Add the cauliflower rice to a small saucepan. Add the ground flaxseed, 1 teaspoon xanthan gum, and 1 cup coconut cream. Stir together well to combine. Set over a medium heat and cook for 4-5 minutes or until hot through, the cauliflower is soft and tender and all the liquid has evaporated.Step 2
While the rice is cooking, add the remaining coconut cream to a small saucepan. Add the lakanto maple syrup and the remaining xanthan gum. Set over the stove and bring up to a rapid boil. Stir together well to combine and allow the sauce to bubble for a minute.Step 3
Reduce the sauce to a simmer and add the peanut butter. Whisk together well to combine until smooth. Simmer the sauce for several minutes until you have a thick, rich caramel consistency. You may use almond butter as an alternative to peanut butter. Please adjust your macros to account for any changes made to the recipe.Step 4
Preheat the oven to 350 degrees Fahrenheit and lightly grease a loaf tin. Spoon half the caramel sauce over the rice mixture. Stir well to combine, cooking through gently until the mixture is thick.Step 5
Spoon the sticky rice mixture into the base of the prepared loaf tin. Spoon the remaining caramel sauce over the top. Smooth the sauce evenly over the rice with the back of a spoon or a spatula.Step 6
Transfer the tin to the oven. Bake for 20 minutes or until hot through, golden and bubbling on top. Set aside to cool completely, then slice into 8 even squares to serve.
