Nutrition Facts for Low carb chum chum

Low Carb Chum Chum

Indulge in a guilt-free dessert experience with this Low Carb Chum Chum, a keto-friendly twist on the beloved Bengali sweet. Made from fresh paneer, almond flour, and a touch of erythritol sweetener, this recipe swaps traditional ingredients to keep it low in carbs without compromising on flavor. Simmered in a fragrant coconut milk sauce infused with cardamom and rose water, each tender piece is delicately rolled in desiccated coconut and garnished with crunchy pistachios for a decadent finish. Perfectly rich yet light, this no-sugar-added dessert is ideal for low-carb dieters, keto enthusiasts, or anyone seeking to enjoy classic Indian sweets with a healthy upgrade. Serve chilled for a refreshing treat that pairs beautifully with festive occasions or everyday indulgence.

Nutriscore Rating: 67/100
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Image of Low Carb Chum Chum
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Servings: 8

Ingredients

  • 200 grams Fresh Paneer (Indian Cottage Cheese)
  • 50 grams Erythritol Sweetener
  • 30 grams Almond Flour
  • 150 ml Coconut Milk
  • 30 grams Desiccated Coconut
  • 1 teaspoon Cardamom Powder
  • 1 teaspoon Rose Water
  • 10 grams Chopped Pistachios
  • 1 teaspoon Ghee
  • 250 ml Water

Directions

Step 1

Start by crumbling the fresh paneer in a large mixing bowl until it reaches a fine, grainy consistency.

Step 2

In a non-stick pan, add 250 ml of water and erythritol. Bring it to a boil over medium heat and stir until the erythritol completely dissolves, forming a syrup.

Step 3

Once the syrup is boiling, add the crumbled paneer and almond flour, stirring continuously so that the mixture does not lump together.

Step 4

Let it cook for about 10 minutes, stirring occasionally, until the mixture thickens and the liquid dries up, forming a dough-like consistency.

Step 5

Remove from heat and let it cool slightly, then knead lightly with your hands until smooth.

Step 6

Divide the dough into equal portions and shape each into a small oval typically associated with traditional Chum Chum.

Step 7

Heat ghee in another non-stick pan on low flame, add the shaped pieces carefully, and toast them for about 2 minutes on each side until slightly golden.

Step 8

While the Chum Chum is cooking, mix coconut milk with cardamom powder, rose water, and the remaining erythritol until well combined.

Step 9

Once the pieces are toasted, pour the coconut milk mixture over them and allow it to simmer gently for 10 minutes on low heat. Rotate the Chum Chums occasionally so they absorb the coconut milk evenly.

Step 10

Turn off the heat and let them soak for another 5 minutes.

Step 11

Garnish by rolling each in desiccated coconut and sprinkle with chopped pistachios before serving.

Step 12

Serve chilled for best results, letting them rest in the fridge for at least an hour.

Nutrition Facts

Serving size (735.8g)
Amount per serving % Daily Value*
Calories 1064.1
Total Fat 85.8g 0%
Saturated Fat 46.5g 0%
Polyunsaturated Fat 0g
Cholesterol 125.3mg 0%
Sodium 88.0mg 0%
Total Carbohydrate 88.6g 0%
Dietary Fiber 9.9g 0%
Total Sugars 20.3g
Protein 48.6g 0%
Vitamin D 0IU 0%
Calcium 533.0mg 0%
Iron 3.7mg 0%
Potassium 651.2mg 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: 58.5%
Protein: 14.7%
Carbs: 26.8%