Low Carb Traditional Milk Cake
Indulge in the timeless sweetness of a beloved Indian dessert with a modern twist in this Low Carb Traditional Milk Cake. Perfect for those following a keto or low-carb lifestyle, this recipe uses almond flour and erythritol to recreate the rich, fudgy texture of the classic treat without the sugar overload. A luscious blend of heavy cream, whole milk, and cardamom powder simmered to perfection brings a fragrant depth of flavor, while a topping of pistachios and almonds adds a satisfying crunch. With only 15 minutes of prep time and simple step-by-step instructions, this milk cake is both easy to make and irresistibly delicious. Enjoy it chilled or at room temperature—ideal for festive occasions, teatime, or a guilt-free dessert anytime.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 1.5 cups Almond flour
- 0.5 cup Erythritol (granular sweetener)
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Cardamom powder
- 2 tablespoons Chopped pistachios
- 2 tablespoons Chopped almonds
Instructions
In a heavy-bottomed pan, combine the heavy cream and whole milk. Heat over medium heat, stirring frequently to prevent scorching, until the mixture begins to simmer.
Add the almond flour slowly and stir continuously to ensure no lumps form. Reduce the heat to low and allow the mixture to thicken, stirring frequently.
Once the mixture has thickened (about 10-12 minutes), add the erythritol and butter. Stir well until the sweetener dissolves and the butter is completely incorporated.
Sprinkle the cardamom powder into the mixture and continue cooking on low heat, stirring regularly to prevent sticking, for another 20-25 minutes. The mixture should reach a consistency similar to thick dough and separate slightly from the sides of the pan.
When the mixture is thick enough to hold its shape, remove it from the heat and pour it into a greased or parchment-lined square or rectangular dish. Spread it evenly using the back of a spoon or spatula.
Sprinkle the nuts (pistachios and almonds) over the top and gently press them into the surface to help them adhere.
Let the milk cake cool completely at room temperature, then refrigerate for at least 1-2 hours to set.
Once chilled and firm, cut the milk cake into squares or diamond shapes. Serve chilled or at room temperature and enjoy your low-carb delight!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 754 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 958 mg | 20% | |
*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.
