Chinese · Dessert
Savoury Turnip Cake, Keto-Built
A keto-engineered take on Cantonese turnip cake that swaps the starchy daikon-and-rice-flour base for grated carrot bound with coconut flour and ground flaxseed, steamed until firm and finished with toasted sesame.
$1
15 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
276Calories
8.8gProtein
20.6gFat
19.9gCarbs
3.8gSugar
8.8gFiber
460mgSodium
93mgChol
9.7gSat Fat
512mgPotassium
104mgCalcium
2.8mgIron
0.2mcgVitamin B12
2.9mgVitamin C
0gPolyol
3gAllulose
0gAlcohol
Goes well with
Crisp Pale Ale
local
Chinese Oolong Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Finely grate the carrot to mimic the shredded turnip texture and pat dry with a cloth to remove excess moisture.
2
Whisk the egg with the coconut milk, allulose, salt and minced ginger in a bowl until smooth.
3
Sift the coconut flour and ground flaxseed together and fold into the wet mixture until no lumps remain, then fold in the grated carrot.
4
Grease a small heatproof dish with the vegetable oil and pour in the batter, smoothing the top flat.
5
Set the dish into a steamer basket over simmering water, cover and steam for 28-30 minutes until a skewer inserted comes out clean.
6
Remove from the steamer and let rest for 10 minutes so the cake firms up enough to slice cleanly.
7
Scatter the toasted sesame seeds over the top as a post-cook garnish just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g grated carrot
- 1.1 oz30g coconut flour
- 0.4 oz12g flaxseed ground
- 11 egg, beaten (50g)
- 2.1 oz60g coconut milk
- 0.4 oz10g toasted sesame seeds
- 0.3 oz8g vegetable oil
- 0.1 oz2g salt
- 0.2 oz6g allulose
- 0.1 oz4g minced ginger fresh
