Low-Carb Salted Duck Egg & Cheese Ensaymada

If you love the buttery, cheesy goodness of classic ensaymada but want to keep things light and low-carb, this recipe is for you.

Inspired by the rich, savory flavor of salted duck egg, this version swaps out high-carb flour for a blend of vital wheat gluten, almond, and coconut flour — giving it a soft, bready texture without the sugar crash.

Each roll is filled with creamy salted egg and cheese, baked to golden perfection, and finished with a luscious butter topping.

It’s the perfect balance of sweet, salty, and umami, ideal for keto, diabetic-friendly, or mindful eating plans.

Enjoy it warm with coffee or tea — indulgent, nostalgic, and completely guilt-free. 💛

🧀 Low-Carb Salted Duck Egg & Cheese Ensaymada Recipe

Yield: 12 pieces

Net carbs: ~4–5 g per piece

Calories: ~237 kcal per piece

🥣 Dough Ingredients

• 300 g vital wheat gluten

• 50 g almond flour

• 30 g coconut flour

• 40 g allulose or erythritol

• 6 g (2 tsp) instant yeast

• 120 g warm water (≈40 °C)

• 10 g (2 tsp) inulin (yeast food + extra fiber)

• 220 g whole eggs (≈4 large + 1 small)

• 100 g (100 ml) unsweetened almond or pistachio milk

• 120 g unsalted butter, softened

• 6 g (1 tsp) salt

🧈 Filling

• 1 whole salted duck egg

• 120 g grated cheese (cheddar, mozzarella, or quickmelt mix)

• 30 g (2 tbsp) unsalted butter, softened

🧀 Topping

• 80 g unsalted butter, softened

• 40 g allulose or erythritol

• 120 g grated cheese (cheddar or quickmelt)

• Optional: 2 pcs mashed salted egg yolks (≈30 g) for garnish

🔪 Instructions

1. Activate the yeast

   
   

   Mix 120 g warm water, 10 g inulin, and 6 g yeast.

   
   

   Let stand 5–10 min until foamy.

2. Combine dry ingredients

   
   

   In a large bowl, whisk together gluten, almond flour, coconut flour, sweetener, and salt.

3. Mix wet ingredients

   
   

   In another bowl, whisk eggs, milk, and softened butter until smooth.

4. Form the dough

   
   

   Combine wet mix + yeast mix with dry ingredients.

   
   

   Knead 10–15 min (hand or mixer) until elastic and smooth.

   
   

   • If too dry → add 1 tbsp milk (15 g)

   
   

   • If sticky → sprinkle a little gluten or almond flour.

5. First rise

   
   

   Cover and let rest 45–60 min in a warm place. It should puff about 30–40%.

6. Make the filling

   
   

   Mash salted egg with butter and cheese until smooth.

7. Shape

   
   

   Divide dough into 12 portions (≈60 g each).

   
   

   Flatten each, spread ~20 g filling, roll up, and coil like a snail.

   
   

   Place on parchment or ensaymada molds.

8. Second rise

   
   

   Cover lightly and let rise 30–45 min until slightly puffy.

9. Bake

   
   

   Bake at 170 °C (340 °F) for 22–28 min, until golden brown.

10. Finish

    
    

    Cool 10 min, then brush with 80 g butter, sprinkle 40 g sweetener, and top with 120 g cheese.

    
    

    Add salted egg garnish if desired.

🌟 Storage

• Store airtight at room temp up to 2 days or refrigerate up to 5.

• Reheat 10–15 sec in microwave or 150 °C oven for 3–4 min to soften.

🧮 Nutritional Information (per 1 ensaymada, with inulin)

Calories: 229 kcal

Protein: 18 g

Fat: 15 g

Total Carbohydrates: 8 g

Fiber (including inulin): 3 g

Net Carbohydrates: 4–5 g

(Values estimated; may vary slightly by brand of cheese, butter, or salted egg.)