Low Carb Soan Papdi
Delight in the indulgence of a beloved Indian dessert with a modern twist—Low Carb Soan Papdi. This guilt-free treat swaps traditional high-carb ingredients for almond flour, coconut flour, and erythritol, making it perfect for low-carb or keto lifestyles. Carefully cooked with rich ghee and flavored with aromatic cardamom, it achieves the signature flakiness and melt-in-your-mouth texture of classic Soan Papdi. Garnished with vibrant chopped pistachios, this sweet delicacy not only satisfies your dessert cravings but also offers a healthier alternative without compromising on flavor. With a quick prep time of just 15 minutes, it’s the ideal recipe for anyone looking to enjoy a refined low-carb dessert that’s as beautiful as it is delicious! Perfect for festive celebrations, dinner parties, or simply treating yourself.
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Recipe Information
Ingredients
- 150 g Almond flour
- 50 g Coconut flour
- 200 g Ghee (clarified butter)
- 100 g Erythritol sweetener
- 100 ml Water
- 1 tsp Lemon juice
- 1 tsp Cardamom powder
- 20 g Pistachios (chopped for garnish)
Instructions
Heat the ghee in a non-stick pan over low heat until fully melted and hot.
Add the almond flour and coconut flour to the ghee and stir continuously on low heat. Cook the mixture until it turns light golden brown for about 10-12 minutes, releasing a nutty aroma. Set aside.
In a separate saucepan, combine erythritol and water, stirring over low heat until the sweetener fully dissolves.
Increase the heat and allow the syrup mixture to boil. Let it boil until it reaches a single-thread consistency or 110°C (230°F) on a sugar thermometer. To test this, dip a spoon into the syrup and pull it out—if the last drop forms a thin thread, it's ready.
Add lemon juice to the sugar syrup and mix well. This helps prevent crystallization.
Carefully pour the hot syrup into the ghee and flour mixture. Add cardamom powder and mix everything quickly and thoroughly until the mixture thickens and leaves the sides of the pan.
Pour the mixture onto a greased plate or tray, smoothing the surface with a spatula.
While the mixture is still warm, use a fork or your fingers to stretch and layer the mixture until it forms thin flaky strands.
Garnish with chopped pistachios, pressing them gently into the surface.
Allow to cool completely, then cut into square pieces and enjoy.
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 136.9 g | 685% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 11.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 540 mg | 11% | |
*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.
