Keto Chendol

Indulge in the rich, tropical flavors of Keto Chendol, a low-carb twist on the classic Southeast Asian dessert. This guilt-free treat replaces traditional ingredients with keto-friendly alternatives like almond and coconut flour and uses erythritol for a natural, sugar-free sweetness. The vibrant green pandan-infused "noodles" are crafted from a homemade dough thickened with psyllium husk and xanthan gum, then chilled to perfection. Paired with a creamy, gelatin-set coconut milk sauce and served over refreshing ice, this luscious dessert delivers all the indulgence without the carbs. Perfect for those embracing a ketogenic lifestyle, this refreshing treat is easy to make, taking just 35 minutes from start to finish, and is sure to cool you down on a warm day.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons almond flour
• 2 tablespoons coconut flour
• 1 tablespoon psyllium husk powder
• 1 teaspoon xanthan gum
• 400 ml unsweetened coconut milk
• 4 tablespoons erythritol sweetener
• 1 teaspoon pandan extract
• 1 cup ice cubes
• 250 ml water
• 1 teaspoon gelatin

Directions

Step 1

In a small saucepan over medium heat, combine the almond flour, coconut flour, psyllium husk powder, and xanthan gum with 250 ml of water. Stir continuously until the mixture thickens into a dough-like consistency, about 5 minutes.

Step 2

Remove the saucepan from heat and allow the mixture to cool slightly before kneading in the pandan extract until it is evenly incorporated, adding a vibrant green tint. Let the mixture rest for another 5 minutes.

Step 3

Once the dough is cooled enough to handle, transfer it into a kitchen tool known as a seive press or a piping bag with a wide nozzle. Push through to create noodle-like strands onto a sheet pan lined with parchment paper. Allow these to set in the refrigerator.

Step 4

While the chendol noodles are setting, prepare the coconut sauce. In a pot, bring the unsweetened coconut milk to a gentle simmer and stir in the erythritol sweetener. Continue stirring until the erythritol is dissolved, then remove from heat.

Step 5

Add one teaspoon of gelatin to the coconut milk and whisk until completely dissolved. Let the mixture cool to room temperature before refrigeration.

Step 6

To assemble the keto chendol, fill serving glasses with a generous handful of ice cubes. Layer the prepared chendol noodles over the ice.

Step 7

Pour the chilled coconut mixture over the noodles and stir lightly. Add additional erythritol sweetener for taste, if desired.

Step 8

Serve immediately for a refreshing, chilled dessert.

Nutrition Facts

Serving size	(1000.3g)

Amount per serving	% Daily Value*
Calories	256.1

Total Fat 15.0g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 136.7mg	0%
Total Carbohydrate 77.1g	0%
Dietary Fiber 17.3g	0%
Total Sugars 3.5g
Protein 5.7g	0%

Vitamin D 0IU	0%
Calcium 825.1mg	0%
Iron 3.1mg	0%
Potassium 183.8mg	0%

*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.

Source of Calories

Fat: 29.0%

Protein: 4.9%

Carbs: 66.2%