Sugar-Free Keto Kalakand: A Deliciously Easy Indian Dessert
35 minutes
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About Sugar-Free Keto Kalakand: A Deliciously Easy Indian Dessert
Indulge in a guilt-free celebration with this incredibly easy, sugar-free Keto Kalakand! This reimagined version of the classic Indian sweet is made with wholesome ingredients, offering a delightful treat perfect for any occasion.Creamy coconut and fragrant almond flour create a wonderfully nutty and satisfying dessert experience. It's a simple yet impressive recipe, showcasing how healthy can be truly delicious.Satisfy your sweet cravings without compromise. This Keto Kalakand offers a taste of tradition while supporting your healthy lifestyle.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Main Ingredients
- 1/2 cup Cauliflower chopped
- 1/2 cup Coconut Flour
- 2 Tbsp Almond Flour
- 50 gm Butter
- 2 Tbsp Coconut Cream
- 1 tsp Vanilla Extract
Garnish (Optional)
- Pistachios chopped
Instructions
- Wash the cauliflower thoroughly and chop it into small pieces. Blanch the cauliflower in boiling water until slightly softened. This helps remove any strong flavors. Drain well and set aside.
- In a large frying pan or skillet, melt the butter over medium heat. Add the blanched and chopped cauliflower, coconut flour, and almond flour to the pan.
- Stir the mixture constantly, ensuring it cooks evenly and doesn't stick to the pan. Cook until the mixture thickens and begins to pull away from the sides of the pan. This indicates the flours are cooked and the cauliflower is tender.
- Reduce the heat to low and stir in the vanilla extract and coconut cream. Mix well to combine, creating a smooth and creamy consistency.
- Lightly grease a small mold or baking dish with butter. If desired, sprinkle chopped pistachios on the bottom of the mold for added flavor and visual appeal.
- Pour the kalakand mixture into the prepared mold and spread evenly. Allow it to cool slightly at room temperature before refrigerating for at least 10 minutes to set completely.
- Once set, gently remove the kalakand from the mold. Slice and serve immediately or store in the refrigerator for later. It can be kept refrigerated for up to a week.
Recipe Notes
Good To Know
- This dessert can be set in a tray or any mold.
- For those not following a keto diet, coconut sugar can be added.
- This recipe is suitable for those following a diabetic diet.
Expert Tips
- For a smoother texture, blend the ingredients thoroughly before setting.
- Garnish with fresh berries or a dollop of whipped cream for an extra touch.
- Experiment with different flavor extracts, such as vanilla or almond, to customize the taste.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 220kcalCarbohydrates: 17gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 121mgPotassium: 42mgFiber: 6gSugar: 8gVitamin A: 312IUVitamin C: 6mgCalcium: 13mgIron: 1mg
Geeta Biswas
Articles: 919
3 Comments
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Absolutely mouthwatering! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
I’m excited to try this recipe!