Low Carb Traditional Indian Kulfi
Indulge in the classic flavors of India with a modern twist through this **Low Carb Traditional Indian Kulfi** recipe! Perfect for those watching their carbohydrate intake, this creamy frozen dessert expertly combines rich heavy cream, unsweetened almond milk, and a touch of powdered erythritol or monk fruit sweetener for guilt-free sweetness. Infused with aromatic cardamom and optional saffron for authentic depth, along with finely chopped pistachios and almonds for added crunch, this recipe delivers all the traditional charm of kulfi in a low-carb format. Xanthan gum creates the perfect silky texture, while optional vanilla extract and rose water elevate the flavor profile with floral and warm undertones. With just 10 minutes of prep and a minimal cooking time, this keto-friendly kulfi allows you to enjoy a true Indian treat without compromise — ideal for festive gatherings or a refreshing summer dessert.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 0.5 cup Powdered erythritol or monk fruit sweetener
- 1 teaspoon Cardamom powder
- 0.25 teaspoon Saffron strands (optional, for authentic flavor and color)
- 2 tablespoons Finely chopped pistachios
- 2 tablespoons Finely chopped almonds
- 0.25 teaspoon Xanthan gum
- 1 teaspoon Vanilla extract (optional, for added flavor)
- 0.5 teaspoon Rose water (optional, for floral essence)
Instructions
In a medium saucepan, combine the heavy whipping cream and unsweetened almond milk. Heat the mixture over medium-low heat, stirring occasionally to prevent it from burning, until it begins to steam but does not boil.
Add the powdered erythritol or monk fruit sweetener to the saucepan and stir until fully dissolved.
Sprinkle in the cardamom powder, saffron strands (if using), and xanthan gum. Whisk the mixture vigorously to ensure the xanthan gum is evenly distributed and no lumps are formed.
Allow the mixture to simmer on low heat for about 10 minutes, stirring occasionally, until it thickens slightly. Avoid boiling.
Remove the saucepan from heat and let the mixture cool for about 10 minutes.
Stir in the finely chopped pistachios, almonds, vanilla extract (if using), and rose water (if using). Mix well to ensure the flavors are evenly incorporated.
Pour the mixture into kulfi molds, small ramekins, or ice pop molds. If you do not have molds, you can use small paper cups covered with aluminum foil and insert wooden sticks into the center.
Freeze the kulfi molds for at least 6 hours or until fully set. For best results, freeze overnight.
To serve, remove the kulfi from the molds by running them under warm water for a few seconds to loosen. Garnish with additional chopped nuts or saffron, if desired, and enjoy your low-carb kulfi!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 485 mg | 37% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 359 mg | 8% | |
*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.
