Indian Keto Coconut Bars

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5 from 185 votes

Indian Keto Coconut Bars

3 minutes
Calories 180kcal

Ingredients

  • 2 cups unsweetened shredded dried coconut (150 g/ 5.3 oz)
  • 1 1/3 cups unsweetened coconut milk (150 g/ 5.3 oz)
  • 2/3 cup ghee (150 g/ 5.3 oz)
  • 5 tablespoons erythritol (150 g/ 5.3 oz)
  • 1 teaspoon ground cardamom (150 g/ 5.3 oz)
  • 20 saffron threads
  • chopped almonds (150 g/ 5.3 oz)

Instructions

  • Take a bowl and mix the shredded coconut with 300 ml (1 1/4 cup/ 10.1 fl oz) of coconut milk.
  • Keep this mixture aside for 30 minutes.
  •  Add remaining 20 ml (0.7 fl oz) coconut milk; add the saffron threads and the erythritol.
  • Mix it properly for the sugar to dissolve.
  •  After 30 minutes, heat a wok and melt the ghee in it.
  • Add the coconut mixture, and keep mixing ensuring the flame is at low and the mixture does not stick to the surface.
  • Keep mixing for 5-7 minutes.
  • Add the Elaichi / cardamom powder and cook the mixture for another 5 minutes.
  • Take a baking tray/ barfi tray (I used a 16 cm/ 6.3 inch square baking tray), butter it and spread the mixture evenly, up to 1 cm thick.
  • Freeze it for 2 to 2 1/2 hours.
  • Cut small squares according to your own liking and the barfi is ready.
  • Refrigerate for up to 5 days or if too soft, freeze for up to 3 months.

Nutrition

Calories: 180kcal

Originally posted 2019-02-20 17:10:43.

Article Categories:
Breakfast

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