Low Carb Cendol
Indulge guilt-free with this innovative Low Carb Cendol recipe, a refreshing twist on the classic Southeast Asian dessert! Perfect for keto or low-carb lifestyles, this recipe swaps traditional rice flour with almond flour and psyllium husk powder to create delightfully chewy cendol strands infused with matcha green tea for a vibrant color and subtle earthy flavor. Sweetened with erythritol or stevia, the creamy coconut milk sauce is enhanced with fragrant pandan extract and vanilla, delivering authentic tropical notes without the sugar overload. Ready in just 30 minutes, this chilled dessert is a quick and luscious treat, perfect for summer days and special occasions. Serve it in tall glasses over ice cubes for a stunning presentation sure to impress your guests. A healthy, low-carb twist on a beloved classic!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 10 grams Psyllium husk powder
- 5 grams Matcha green tea powder
- 200 milliliters Water (for cendol dough)
- 10 grams Gelatin powder
- 400 milliliters Coconut milk
- 50 grams Erythritol or stevia
- 1 teaspoon Vanilla extract
- 200 grams Ice cubes
- 1 teaspoon Pandan extract
- 0.5 teaspoon Salt
Instructions
In a medium saucepan, combine almond flour, psyllium husk powder, and matcha green tea powder. Stir in 200 ml of water gradually until mixture is smooth.
Add gelatin powder to the mixture and cook over low heat, stirring constantly until gelatin dissolves completely and mixture thickens to a dough-like consistency.
Fill a large bowl with ice water and set aside.
Place the thickened dough into a piping bag fitted with a medium round tip or use a potato ricer. Pipe the cendol into the ice water, allowing it to set into strands. Once set, drain and refrigerate.
In a separate saucepan, combine coconut milk, erythritol (or stevia), vanilla extract, pandan extract, and salt. Cook over low heat until the sweetener dissolves completely, stirring frequently. Remove from heat and let it cool.
To serve, divide the chilled cendol strands into serving glasses. Add ice cubes and pour the sweetened coconut milk mixture over the cendol.
Stir gently and serve immediately for a refreshing low-carb dessert.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 591 mg | 13% | |
*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.
