Keto Chendol
Indulge in the vibrant flavors of *Keto Chendol*, a low-carb twist on the classic Southeast Asian dessert that’s both refreshing and guilt-free! This recipe features silky, pandan-infused "noodles" crafted from almond flour, coconut flour, and psyllium husk, delivering all the texture you love without the carbs. A rich, velvety coconut milk sauce sweetened with erythritol brings the dish together, while a touch of gelatin ensures a lusciously creamy finish. Perfectly chilled and layered with ice for a cooling effect, this keto-friendly treat is ideal for hot days or whenever you crave a sweet escape. Ready in under 40 minutes, this easy-to-make dessert is a delightful harmony of indulgence and health, making it a standout choice for anyone following the keto diet—or those simply looking for a delicious, sugar-free alternative to a beloved traditional favorite.
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Recipe Information
Ingredients
- 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon xanthan gum
- 400 ml unsweetened coconut milk
- 4 tablespoons erythritol sweetener
- 1 teaspoon pandan extract
- 1 cup ice cubes
- 250 ml water
- 1 teaspoon gelatin
Instructions
In a small saucepan over medium heat, combine the almond flour, coconut flour, psyllium husk powder, and xanthan gum with 250 ml of water. Stir continuously until the mixture thickens into a dough-like consistency, about 5 minutes.
Remove the saucepan from heat and allow the mixture to cool slightly before kneading in the pandan extract until it is evenly incorporated, adding a vibrant green tint. Let the mixture rest for another 5 minutes.
Once the dough is cooled enough to handle, transfer it into a kitchen tool known as a seive press or a piping bag with a wide nozzle. Push through to create noodle-like strands onto a sheet pan lined with parchment paper. Allow these to set in the refrigerator.
While the chendol noodles are setting, prepare the coconut sauce. In a pot, bring the unsweetened coconut milk to a gentle simmer and stir in the erythritol sweetener. Continue stirring until the erythritol is dissolved, then remove from heat.
Add one teaspoon of gelatin to the coconut milk and whisk until completely dissolved. Let the mixture cool to room temperature before refrigeration.
To assemble the keto chendol, fill serving glasses with a generous handful of ice cubes. Layer the prepared chendol noodles over the ice.
Pour the chilled coconut mixture over the noodles and stir lightly. Add additional erythritol sweetener for taste, if desired.
Serve immediately for a refreshing, chilled dessert.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 3.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
