Keto "Cassava" Cake

You might be missing one of your favorite Tagalog recipes, like cassava cake made with luscious coconut milk and sweetened condensed milk. However, you can still enjoy this lovely dessert as this method transforms that cake into one of the ultimate Keto Pinoy recipes. Instead of cassava root, which is very high in carbs, grated radish is used. The grated radish is then blended with a couple of eggs, coconut cream, and sweetener. It is baked until set and broiled during the last few minutes to achieve a nicely browned exterior.

How do I know when the “cassava” cake is finished baking?

The entire cake will turn translucent and be set. It will also continue to bake as it cools, so keep that in mind.

How fine should I grate the radish?

The radish should be grated on a medium-coarse blade. It could also be shredded on a finer setting for a more dense cake. However, the added texture of the coarser piece size is lovely in the finished cake.

When should I cut the cake?

The cake should be allowed to cool close to room temperature and then placed in the refrigerator to set up completely before cutting the cake. This will allow the cake to firm up and make it easier to serve. If you want to serve the cake warm, portion it cold from the refrigerator and then microwave it on a plate for 15-20 seconds on high.