Keto Traditional Indian Kulfi
Indulge in the rich, creamy delight of Keto Traditional Indian Kulfi, a low-carb twist on the beloved frozen dessert. This recipe combines the authentic flavors of saffron, cardamom, and rose water with keto-friendly ingredients like heavy cream, unsweetened almond milk, and powdered erythritol, making it perfect for those following a ketogenic diet. Thickened naturally with blanched almond flour, this luscious treat boasts a silky texture without the use of cornstarch or sugar. The kulfi is beautifully garnished with crunchy pistachios, offering a vibrant contrast to its smooth, aromatic base. With just 10 minutes of prep time and simple steps, you’ll have a guilt-free dessert that transports you straight to the streets of India. Ideal for summer days or festive occasions, this keto kulfi is a refreshing way to satisfy your sweet cravings while staying on track with your health goals.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Powdered erythritol (or any keto-friendly sweetener)
- 0.5 teaspoon Cardamom powder
- 0.125 teaspoon Saffron strands
- 2 tablespoons Blanched almond flour
- 2 tablespoons Chopped pistachios (optional, for garnish)
- 1 teaspoon Rose water (optional)
Instructions
In a saucepan, combine heavy cream and unsweetened almond milk over medium heat and bring it to a gentle simmer.
Add powdered erythritol, cardamom powder, and saffron strands to the mixture, stirring well to ensure the sweetener dissolves completely.
Slowly sprinkle in the almond flour while whisking continuously to prevent lumps. This will help thicken the mixture naturally.
Lower the heat to medium-low and continue to cook the mixture, stirring frequently, for about 15-20 minutes or until it reduces by roughly one-third and reaches a thickened, creamy consistency.
Remove the mixture from heat and stir in rose water, if using, for an additional layer of floral aroma.
Let the mixture cool to room temperature, then pour it evenly into kulfi molds or small cups.
Cover the molds with foil and insert an ice cream stick into each mold. Freeze the kulfi for at least 6-8 hours, or until fully set.
Once frozen, unmold the kulfi by running the molds under warm water for a few seconds. Garnish with chopped pistachios and serve immediately.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 501 mg | 39% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 277 mg | 6% | |
*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.
