Low Carb Badam Halwa
Indulge in the rich and decadent flavors of Low Carb Badam Halwa, a guilt-free twist on the traditional Indian sweet. Made with freshly ground almonds, ghee, and a low-carb sweetener, this dessert boasts an irresistibly smooth texture and a fragrant blend of saffron and cardamom. Perfect for keto and low-carb diets, the recipe skips conventional sugar while delivering unparalleled sweetness and warmth. With minimal prep time and straightforward instructions, you'll be able to whip up this indulgent treat that's ideal for festive celebrations or cozy evenings. Garnish with chopped nuts for added crunch, and serve it warm to experience the full depth of its creamy, aromatic goodness.
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Recipe Information
Ingredients
- 1 cup Almonds
- 0.5 cup Unsalted butter or ghee
- 0.75 cup Low-carb sweetener (such as erythritol or allulose)
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 0.5 teaspoon Cardamom powder
- 1.5 cups Water
- 2 tablespoons Chopped almonds or pistachios for garnish
Instructions
Begin by soaking the saffron strands in 2 tablespoons of warm milk. Set aside to allow the saffron to release its flavor and color.
Bring a small pot of water to a boil. Once boiling, immerse the almonds and blanch them for 2 minutes.
Drain the almonds and rinse them under cold running water. Peel off the skins; they should slip off easily with a gentle squeeze.
Pat the peeled almonds dry and then use a food processor to pulse them into a coarse powder. Avoid over-processing; we want a gritty texture rather than an almond butter consistency.
In a thick-bottomed pan or non-stick skillet, melt the butter or ghee over medium heat.
Add the ground almonds to the melted butter and stir continuously for 5-7 minutes until the almond mixture becomes fragrant and begins to slightly change color.
In a separate pot, bring 1.5 cups of water and the low-carb sweetener to a boil. Stir until the sweetener is fully dissolved.
Once the almond mixture is roasted, carefully pour the boiling sweetener solution into the almond mixture. Stir continuously to avoid any lumps.
Add the soaked saffron milk and cardamom powder to the pan, continuing to stir.
Lower the heat and cook the halwa, stirring regularly, until the mixture thickens and starts to leave the sides of the pan.
When the halwa reaches your desired consistency, transfer it to a serving dish.
Garnish with chopped almonds or pistachios and serve warm.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 6.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 504 mg | 39% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 190 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.
