Low Carb Crispy Homemade Jalebi
Indulge in the guilt-free decadence of *Low Carb Crispy Homemade Jalebi*, a delightful twist on the traditional Indian dessert! Perfect for those watching their carb intake, this recipe combines the rich flavors of saffron and rose water with the wholesome goodness of almond flour to create irresistibly crispy spirals of sweetness. The batter is elevated with Greek yogurt for creaminess and xanthan gum for that signature stretchy texture, then fried to golden perfection and soaked in a sugar-free, stevia-sweetened syrup. With an optional hint of orange food coloring for the classic look, these keto-friendly jalebis are as stunning as they are satisfying. Quick to prepare in under an hour, they’re an ideal treat for festive occasions or any time you’re craving a healthy indulgence. Serve warm or at room temperature for a crispy, syrupy, and utterly delicious dessert experience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Greek yogurt
- 0.5 teaspoon Baking powder
- 1 cup Stevia sweetener
- 1 cup Water
- 10 strands Saffron strands
- 1 teaspoon Rose water
- 2 cups Sunflower oil
- 0.5 teaspoon Xanthan gum
- a few drops Orange food coloring (optional)
Instructions
Start by preparing the low-carb syrup. In a saucepan, combine 1 cup of water and 1 cup of stevia sweetener over medium heat. Stir occasionally until the sweetener fully dissolves. Once dissolved, add the saffron strands and rose water. Simmer for 5 minutes to allow the saffron to infuse its flavor. Set aside to cool.
To make the jalebi batter, mix almond flour, Greek yogurt, and baking powder in a mixing bowl. Stir until you achieve a smooth batter. If you prefer the traditional color of jalebi, add a few drops of orange food coloring.
Add the xanthan gum to the batter and whisk thoroughly to ensure it is well-combined. The xanthan gum will help in adding a slightly stretchy texture, similar to that of gluten.
Pour the batter into a squeeze bottle or piping bag with a small round nozzle. This will help in forming the shapes of the jalebi.
Heat the sunflower oil in a deep frying pan over medium-high heat. Ensure the oil is hot enough by dropping a small bit of batter into it. It should sizzle and rise to the top quickly.
Squeeze the batter into the hot oil in a circular motion to form spiral shapes about 2-3 inches wide.
Fry the jalebis until they are golden brown and crispy, making sure to turn them over so they are evenly cooked on both sides.
Remove the jalebis from the oil using a slotted spoon and drain excess oil on a paper towel.
Immediately dip the fried jalebis into the saffron-infused sugar-free syrup. Let them soak the syrup for 1-2 minutes, ensuring they are well-coated.
Remove the jalebis from the syrup and place them on a wire rack to allow excess syrup to drip off.
Serve the jalebis warm or at room temperature, enjoying their crisp texture and delectable sweet taste.
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.6 g | 637% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 294.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 121 mg | 3% | |
*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.
