Keto Soan Papdi
Indulge in a guilt-free version of the beloved Indian sweet with this delectable Keto Soan Papdi recipe! Crafted with almond flour, unsweetened shredded coconut, and a hint of cardamom, this low-carb treat retains the flaky, melt-in-your-mouth texture of traditional soan papdi, while keeping it keto-friendly. A luscious mixture of erythritol syrup and rich ghee creates its signature light layers, topped with crunchy pistachios and sliced almonds for an added burst of flavor. Perfect for festive occasions or satisfying sweet cravings without breaking your diet, this keto dessert is not only easy to prepare but also gluten-free and sugar-free. Ready in under an hour, it’s proof that indulgence and healthy eating can go hand in hand!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Unsweetened shredded coconut
- 100 grams Ghee
- 100 grams Erythritol sweetener
- 100 milliliters Water
- 1 teaspoon Cardamom powder
- 20 grams Pistachios, chopped
- 20 grams Sliced almonds
Instructions
In a non-stick pan over low heat, dry roast the almond flour for about 5-7 minutes until it releases a nutty aroma and turns a light golden color. Stir continuously to prevent burning. Remove from heat and set aside.
In the same pan, dry roast the unsweetened shredded coconut for about 2-3 minutes until slightly golden and fragrant. Set aside.
In a medium saucepan, combine erythritol sweetener and water. Heat on medium until the sweetener is completely dissolved, stirring occasionally.
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let it simmer until it reaches a thread-like consistency. This should take about 10 minutes.
Add the ghee to the sweetener syrup and mix well.
Lower the heat and add roasted almond flour and shredded coconut to the syrup. Stir constantly to prevent lumps from forming.
Add cardamom powder and stir the mixture well so it becomes smooth and homogeneous.
Cook the mixture until it starts to leave the sides of the pan and holds its shape.
Immediately pour the mixture onto a greased square or rectangular baking dish.
Quickly spread the mixture evenly using a greased spatula or the back of a spoon. Sprinkle the chopped pistachios and sliced almonds on top, pressing them gently into the mixture.
Allow it to cool at room temperature until it sets completely. This can take about 1-2 hours.
Once set, cut the soan papdi into small squares or diamonds with a sharp knife.
Serve or store in an airtight container for up to a week.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.6 g | 323% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 674 mg | 14% | |
*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.
