Sangkaya is a beloved Thai dessert known for its rich, creamy custard base, typically infused with pandan extract or Thai tea (Cha Thai). In Thailand, it’s commonly enjoyed with sticky rice or bread, but this keto version keeps the essence of Sangkaya alive while making it low-carb and suitable for those following a ketogenic diet. The fragrant pandan-infused Sangkaya offers a naturally sweet, earthy flavor, while Sangkaya Cha Thai (made with Thai tea) is another popular variation that offers a rich and robust alternative. Both variations make this keto-friendly dessert a delightful and flavorful treat that still pays homage to its Thai origins.
This keto recipe uses coconut flour and almond flour as the main ingredients to create a smooth and thick custard without the carbs. Whether you choose the pandan version or the Thai tea version, it’s a perfect way to enjoy a classic Thai dessert without breaking your keto lifestyle.
Ingredients (2 Servings)
- 3 large eggs
- 1/4 cup coconut flour
- 2 tablespoons almond flour
- 2 tablespoons psyllium husk
- 1/2 cup unsweetened coconut milk
- 1/4 cup erythritol
- 1 teaspoon pandan extract (or Thai tea concentrate for Cha Thai)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the Custard Base:
In a mixing bowl, whisk together the eggs, coconut flour, almond flour, psyllium husk, coconut milk, and erythritol until smooth. - Flavor It:
Add the pandan extract (or Thai tea concentrate if making Cha Thai) along with the vanilla extract and salt. Continue whisking until the mixture is well combined. - Steam the Custard:
Pour the mixture into small heat-proof bowls or ramekins. Steam over medium heat for 20-25 minutes, or until the custard is set but still slightly jiggly in the center. - Cool & Serve:
Allow the Sangkaya to cool slightly before serving. You can enjoy it warm or cold, depending on your preference.
Nutrition Info (Per Serving)
- Calories: 180
- Net Carbs: 4g
- Fat: 14g
- Protein: 6g
What Does It Pair Well With:
• Keto Pandan Sticky Rice: Traditionally, Sangkaya is served with sticky rice. For a keto-friendly option, use cauliflower rice flavored with a bit of pandan extract and coconut cream to mimic the texture and aroma of sticky rice.
• Keto Flatbread: A warm, soft flatbread made from almond or coconut flour complements the rich and creamy Sangkaya, perfect for dipping into the custard.
• Fresh Coconut Chips: Crispy, roasted coconut chips can add a crunchy contrast to the smooth texture of the Sangkaya. The natural sweetness of the coconut chips pairs beautifully with the custard’s richness.
• Keto Coconut Pancakes: Pair your Keto Sangkaya with a stack of coconut pancakes for a complete breakfast or dessert experience. The pancakes will soak up the creamy custard for an indulgent bite.
• Fresh Berries: Add a fresh burst of flavor and color by pairing the Sangkaya with low-carb berries like raspberries, strawberries, or blueberries. Their slight tartness contrasts with the sweet, rich custard, creating a perfect balance.
• Thai Tea: For a more traditional Thai pairing, enjoy your Keto Sangkaya with a glass of unsweetened Thai iced tea with a splash of coconut milk or almond milk to balance out the sweetness.
Keto Coconut Flour Sangkaya is a delightful way to bring Thai flavors to your keto diet while staying low-carb. With the option to try both pandan and Thai tea variations, this dessert offers flexibility and a taste of Thailand that’s perfect for any occasion.
