Low Carb Chendol
Indulge in the tropical flavors of *Low Carb Chendol*, a guilt-free twist on the classic Southeast Asian dessert that's perfect for those following a keto or low-carb lifestyle. This refreshing recipe combines silky pandan jelly made from aromatic pandan leaves and gelatin with a luscious coconut milk base, naturally sweetened with erythritol. Drizzled with sugar-free palm syrup and served over ice, this dessert is a delightful combination of creamy, sweet, and refreshing textures and flavors. With just 30 minutes of prep time, this healthier version of chendol is not only quick to make but also gluten-free and packed with the authentic essence of traditional ingredients like almond and coconut flours. Perfect as a cooling treat on a hot day or a light finish to any meal, this low-carb dessert delivers big flavor with none of the carb-heavy guilt.
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Recipe Information
Ingredients
- 400 ml unsweetened coconut milk
- 10 grams gelatin powder
- 4 leaves pandan leaves
- 50 grams erythritol sweetener
- 3 tablespoons almond flour
- 2 tablespoons coconut flour
- 100 ml sugar-free palm syrup
- 200 ml water
- 1 cup ice cubes
Instructions
Start the preparation of pandan jelly by cutting the pandan leaves into smaller pieces.
Blend the pandan leaves with 200 ml of water until smooth, then strain the mixture and set aside the pandan juice.
In a small saucepan, heat the pandan juice gently and stir in the gelatin powder to dissolve completely. Once blended, remove from heat and let it cool.
Transfer the mixture to a shallow tray and chill in the refrigerator until set. Once firm, slice into noodle-like shapes.
To prepare the coconut base, combine the unsweetened coconut milk, erythritol sweetener, almond flour, and coconut flour in a saucepan over low heat. Stir frequently until well combined and slightly thickened, about 10 minutes.
Remove from heat and allow the coconut mixture to cool.
To assemble the chendol, divide the pandan jelly noodles evenly between 4 serving bowls or glasses.
Pour the cooled coconut mixture over the jelly noodles in each serving, then drizzle with the sugar-free palm syrup.
Add a generous amount of ice cubes to the bowls or glasses for a refreshing chill.
Serve immediately and enjoy your low-carb chendol!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 348 mg | 7% | |
*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.
