Whether you’re on a diet or not, everyone deserves a special treat during Diwali. So here’s a list of proper binge worthy keto desserts that will light up your celebrations this festive season.
• 1 container 15oz (425 gm) whole milk/double cream Ricotta cheese. The recipe makes about 10 big squares of kalakand
• 1/2 cup sugarfree natura or a keto sweetener of your choice and adjust as per your taste. (I prefer sugarfree natura for any dessert that needs refrigeration as it does not crystallize when refrigerated)
• 1/2 tablespoon almond flour (optional)
• 10-15 threads of saffron (optional)
• Chopped almonds for garnish (optional)
• Line a baking tray with parchment paper
• Heat a thick bottom non-stick pan on the lowest flame and pour the ricotta cheese in it
• Keep stirring the cheese making sure you scrape down all the sides of pan so the cheese is not browning at any side
• Once the cheese starts thickening add the sweetener and keep stirring until all the liquid evaporates and it turns into thick and crumbly in texture mawa. This will take a bit of time, about 2 hours but the results are delicious!
• If using, add saffron and almond powder now and mix well
• Once the cheese has reached the desired thick consistency with crumbly in texture, remove from heat and transfer it into the prepared baking tray
• Flatten the top and cool completely and transfer the tray into the refrigerator for couple hours until it hardens
• Remove from refrigerator and transfer into the plate and cut into squares
• Garnish with finely chopped almonds and saffron threads
• This can stay refrigerated for up to a week
2. Keto Gulab Jamun
• Paneer (1litre milk- approx. 200 Grams
• Almond flour - 25 Grams
• Coconut flour -25 grams
• Baking powder - 1/2 Tsp
• Xanthum gum - 1/2 Tsp
• Cream – 2 Tbsp in case the batter is too thick
• Erythritol 6-7 Tbsp
• Xanthum Gum 1/2 Tsp
• Cardamoms 2
Sugar Syrup Process
• Mix Xanthum gum in 1/2 Litre water and then Boil it until it gets thick or into syrup texture. Now add Erythritol, cardamom & Saffron. Let the Erythritol melt and turn off heat.
Gulab Jamun process
• Knead Paneer for 5-10mins. Add rest of ingredients and mix well and rest for 15mins approx.
• If the dough gets dry then add full fat cream, work with it and then make balls.
• Fry in oil on medium flame just like normal Gulab Jamun and soak the fried Jamuns in Sugar syrup.
3. Keto Coconut Barfi
• 1 and 3/4 cups shredded unsweetened coconut (130 grams)
• 1 1/3 cup unsweetened coconut milk (320 ml)
• 100 gm ghee
• 4 tbsp Erythritol or Xylitol (40 grams)
• 1 tsp cardamom powder/elaichi powder
• 10-20 saffron threads
• Optional: top with chopped almonds
• Take a bowl and mix the shredded coconut with 300 ml of coconut milk. Keep this mixture aside for 30 minutes.
• Add remaining 20 ml coconut milk; add the saffron threads and the erythritol. Mix it properly for the sweetener to dissolve.
• After 30 minutes, heat a kadhai and melt the ghee in it. Add the coconut mixture, and keep mixing ensuring the flame is at low and the mixture does not stick to the surface. Keep mixing for 5-7 minutes.
• Add the Elaichi / cardamom powder and cook the mixture for another 5 minutes.
• Take a 6-inch square baking tray/ barfi tray, butter it and spread the mixture evenly, up to 1 cm thick. Optionally, top with chopped almonds and gently press them in. Freeze it for 2 to 2 1/2 hours.
• Cut small squares according to your own liking and the barfi is ready.
• Refrigerate for up to 5 days and it can freeze up to 3 months
4. Keto Badam Halwa
• 2 cups of almond flour
• 2 cups of full-fat coconut milk
• 1/4 cup roasted coconut powder
• 1-2 Tbsp sugar-free sweetener of choice
• 1/2 tsp cardamom powder
• Nuts to garnish
• 2 Tbsp of ghee
• Start with roasting the flour in low flame and lightly roast the flour till the almond flour is nicely roasted. You will get a nutty aroma from the flour once it’s roasted.
• Now add coconut milk and give a good stir. From this point, you will have to cook the halwa under low heat and constantly stir it at regular intervals.
• Add the cardamom powder and toasted coconut powder or coconut
• Keep stirring the halwa under low flame till it becomes a thick, paste-like consistency.
• Now add sugar-free sweetener, and mix well. You will get a light brown colour because of the roasted coconut powder.
• Once the halwa stops sticking to the pan, add ghee and cook it for some more time to desired consistency.
• The halwa is ready to serve. You can serve the almond halwa warm and garnished with nuts and saffron.