Keto Traditional Indian Peda
Delight in the rich, authentic flavors of this Keto Traditional Indian Peda, a low-carb twist on a beloved sweet treat. Crafted with wholesome almond flour, velvety heavy cream, and a touch of keto-friendly sweetener, this recipe delivers the signature nutty aroma and melt-in-your-mouth texture of classic peda—minus the carbs. Infused with aromatic cardamom and optionally topped with saffron strands and chopped pistachios, these pedas are as visually stunning as they are delicious. Ready in just 35 minutes, this recipe is perfect for festive celebrations or a guilt-free indulgence to satisfy your sweet cravings while staying keto. Enjoy this easy, no-sugar, gluten-free dessert that’s sure to become a favorite on your low-carb journey!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.25 cups Heavy cream
- 0.25 cup Unsweetened almond milk
- 0.5 cup Powdered erythritol (or keto-friendly powdered sweetener of choice)
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Ghee (clarified butter)
- 8 strands Saffron strands (optional, for garnish)
- 2 tablespoons Chopped pistachios (optional, for topping)
Instructions
In a non-stick pan, heat 2 tablespoons of ghee over medium heat.
Add the almond flour to the pan and roast it lightly for 3-4 minutes. Stir continuously to prevent burning and ensure an even roast. The almond flour should release a nutty aroma but should not change color significantly.
Lower the heat and slowly add the heavy cream and unsweetened almond milk to the almond flour. Stir well to combine into a smooth mixture.
Add the powdered erythritol and cardamom powder to the pan. Stir continuously to ensure the mixture is free of lumps.
Keep cooking the mixture on low heat for around 15-20 minutes, stirring frequently to prevent it from sticking to the pan. The mixture will thicken and start pulling away from the sides of the pan as it cooks.
Once the mixture forms into a soft dough-like consistency, remove it from the heat and let it cool slightly (just enough to handle).
Divide the mixture into 16 equal portions. Roll each portion into a smooth ball, then gently flatten it into a disc shape to resemble traditional peda.
If desired, garnish each peda with a saffron strand and a sprinkle of chopped pistachios.
Allow the pedas to cool completely and set before serving. Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 6.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 220 mg | 5% | |
*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.
