Servings: 12 servings
Calories: 124kcal
Ingredients
- 12 large egg yolks
- 3/4 cup allulose plus 1 tablespoon for the molds
- 2/3 cup unsweetened finely shredded coconut
- 1/4 cup canned coconut milk
- 2 tablespoons butter melted, plus more for the molds
Instructions
- Heat the oven to 325 F (160 C). Butter 12 small muffin cups or quindim molds generously and sprinkle with allulose.
- Mix the coconut with the coconut milk and let it soak for 10 minutes.
- Strain the egg yolks through a fine sieve into a bowl to remove the membranes. Gently stir in the allulose and melted butter without whisking in air, then stir in the soaked coconut.
- Divide among the molds. Set the pan in a larger roasting pan and pour in hot water to come halfway up the sides.
- Bake for 35 to 40 minutes, until set and golden on top. If the tops brown too fast, cover loosely with foil.
- Cool, then chill for 2 hours. Run a thin knife around each one and turn out onto a plate, so the glossy yellow side is on top.
Notes
The coconut sinks to the bottom while baking and forms the chewy base, which becomes the top when you turn the quindins out. Allulose browns faster than sugar, so check them after 25 minutes.
Chef's Tip: Straining the yolks is the secret to a smooth, shiny surface. Stir gently instead of whisking, because air bubbles leave holes in the top.
Keto Swap: A traditional quindim uses a full cup or more of sugar. Allulose replaces it and still gives the glossy, jewel-like finish, and unsweetened coconut replaces sweetened.
Success Tip: Bake a few extra and freeze them unmolded. They thaw in the fridge in a couple of hours and taste just as good.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 124kcal | Protein: 3g | Fat: 11g | Fiber: 0.8g
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