Keto Soan Papdi
Indulge in the traditional flavors of Indian dessert with a guilt-free twist! This Keto Soan Papdi recipe transforms the beloved flaky, cardamom-infused sweet into a low-carb delight that's perfect for those following a ketogenic or sugar-free lifestyle. Crafted with nutrient-rich almond flour, unsweetened shredded coconut, and erythritol sweetener, this recipe offers the same melt-in-your-mouth texture without compromising on health or flavor. The aromatic touch of ghee and cardamom adds a luxurious richness, while a sprinkle of pistachios and sliced almonds on top enhances both aesthetics and crunch. Ready in under 45 minutes, this keto-friendly dessert is a must-try for festive occasions or everyday indulgence. Treat yourself to the elegance of Soan Papdi, reimagined for the modern, health-conscious palate!
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Ingredients
- 200 grams Almond flour
- 50 grams Unsweetened shredded coconut
- 100 grams Ghee
- 100 grams Erythritol sweetener
- 100 milliliters Water
- 1 teaspoon Cardamom powder
- 20 grams Pistachios, chopped
- 20 grams Sliced almonds
Directions
Step 1
In a non-stick pan over low heat, dry roast the almond flour for about 5-7 minutes until it releases a nutty aroma and turns a light golden color. Stir continuously to prevent burning. Remove from heat and set aside.
Step 2
In the same pan, dry roast the unsweetened shredded coconut for about 2-3 minutes until slightly golden and fragrant. Set aside.
Step 3
In a medium saucepan, combine erythritol sweetener and water. Heat on medium until the sweetener is completely dissolved, stirring occasionally.
Step 4
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let it simmer until it reaches a thread-like consistency. This should take about 10 minutes.
Step 5
Add the ghee to the sweetener syrup and mix well.
Step 6
Lower the heat and add roasted almond flour and shredded coconut to the syrup. Stir constantly to prevent lumps from forming.
Step 7
Add cardamom powder and stir the mixture well so it becomes smooth and homogeneous.
Step 8
Cook the mixture until it starts to leave the sides of the pan and holds its shape.
Step 9
Immediately pour the mixture onto a greased square or rectangular baking dish.
Step 10
Quickly spread the mixture evenly using a greased spatula or the back of a spoon. Sprinkle the chopped pistachios and sliced almonds on top, pressing them gently into the mixture.
Step 11
Allow it to cool at room temperature until it sets completely. This can take about 1-2 hours.
Step 12
Once set, cut the soan papdi into small squares or diamonds with a sharp knife.
Step 13
Serve or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (593.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2642.2 |
| Total Fat 251.6g | 0% |
| Saturated Fat 101.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 285.7mg | 0% |
| Sodium 25.7mg | 0% |
| Total Carbohydrate 166.8g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 12.9g | |
| Protein 55.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 538.6mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 674.4mg | 0% |
Source of Calories