Keto Halwa Puri
Indulge in the irresistible flavors of Keto Halwa Puri, a low-carb twist on the beloved South Asian classic that perfectly balances tradition with modern dietary needs. This recipe features golden, crispy puris made from a blend of almond flour, coconut flour, and psyllium husk, offering a gluten-free alternative to traditional wheat-based puris. Paired with a rich, velvety halwa crafted from almond milk, blanched almond flour, and a hint of aromatic cardamom and rose water, this delightful dessert is sweetened naturally with erythritol to keep it keto-friendly. Ready in under an hour, this wholesome and indulgent treat is perfect for festive celebrations or satisfying your cravings while staying on track with your diet. Garnish with crunchy chopped nuts for an extra layer of texture and flavor! Perfect for those searching for “keto dessert recipes” or “low-carb halwa puri,” this recipe combines tradition, taste, and health all in one bite.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup hot water
- 4 tablespoons ghee
- 1 cup almond milk
- 0.5 cup erythritol
- 1 teaspoon rose water
- 0.5 teaspoon ground cardamom
- 0.5 cup blanched almond flour
- 2 tablespoons chopped nuts (optional, for garnish)
Instructions
To make the puris, mix almond flour, coconut flour, psyllium husk, baking powder, and salt in a bowl.
Gradually add hot water while mixing, until a dough forms. Let it rest for 10 minutes.
Divide the dough into 8 small balls. Roll each ball between two sheets of parchment paper to form round puris.
Heat 2 tablespoons of ghee in a skillet over medium heat. Fry each puri until golden brown, about 2 minutes per side. Set aside on a paper towel to absorb excess oil.
For the halwa, heat the remaining 2 tablespoons of ghee in a saucepan.
Add blanched almond flour to the saucepan and roast until golden brown and fragrant, about 3-5 minutes.
In another saucepan, heat almond milk and erythritol until the erythritol dissolves completely.
Stir in rose water and cardamom, and then combine with the roasted almond flour.
Cook the mixture on low heat, stirring frequently, until it thickens to a pudding-like consistency, 8-10 minutes.
Serve the puris warm with the halwa, garnished with chopped nuts if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 348 mg | 7% | |
*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.
