Last updated on September 15, 2023
There’s no denying my love for Keto desserts. Even before I embarked on the Keto diet, I was always in the kitchen, whipping up something sweet. I’ve always had a sweet tooth, and that’s why I’ve devoted myself to creating amazing Keto dessert recipes that will make you forget you’re even on a diet. Trust me, they’re a must-try!
And today, I have something special for you—a sugar-free Keto version of a beloved Indian sweet, Kalakand. I made it last weekend, and to my surprise, it turned out just as good as the authentic Kalakand.
Kalakand is a sweet cheese confection from India.It has been described as “akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis — Wikipedia.
My Keto Sugar-free Kalakand is incredibly soft, creamy, and milky. It’s infused with the delicate flavors of rose water and cardamom, giving it that irresistible taste. To add a touch of elegance, I topped it with slivered pistachios and dried rose petals, capturing all the richness and beloved flavors of the traditional Kalakand.
I experimented with various sugar-free sweeteners before finally perfecting this recipe, and now I’m excited to share it with all of you to try.
I guarantee that this Keto Sugar-free Kalakand will soon become your favorite festive dessert. And the best part? It takes less than half an hour to make! So, let’s dive into the recipe and create this delightful treat together.
Keto Sugar Free Kalakand Recipe
Equipment
- Heavy-bottom frying pan
- Spatula
- Slean knif
Ingredients
- 225 grams ricotta cheese, whole milk
- 3-4 tablespoon powdered erythritol (You can adjust the taste according to your preference)
- 2 tablespoon heavy whipping cream
- ½ teaspoon ground cardamom
- 1 tablespoon ghee
- 3 tablespoon slivered pistachios or almonds
- 1 teaspoon rose water
- 1 tablespoon dried rose petals
Instructions
- Take a wide heavy-bottom frying pan and add ricotta cheese, erythritol, rose water and heavy cream. Mix them all very well.
- Now turn the heat on medium and cook the mix for 10-12 minutes, until it reduces in half. Stir continuously.
- When the mix turns fudgy and stops sticking to the pan, add in ghee and ground cardamom and turn off the heat.
- Take a loaf pan or tray and grease that with ghee. For ease of removing Kalakand, you can also line the pan with parchment paper and then apply a little ghee on that. Pour in the Kalakand mix in the prepared pan and spread it into an even layer.
- Top the Kalakand with slivered pistachios or almonds and dried rose petals and press them gently with the help of a spatula so they stick to the Kalakand. Let the Kalakand rest in a cool dark place for 2 -3 hours, or until it sets properly. You can even store the Kalakand in your fridge to set a little early.
- When the Kalakand is set, cut it in squares using a sharp clean knife. Make sure you clean the knife before making the next cut.
- You are ready to relish it. Enjoy!
Notes
Keto Sugar Free Kalakand is a perfect Indian Sweet to prep up on weekends and snack on throughout the week. It can be your perfect Sunday binge on whenever your sweet tooth calls. Do let me know how you liked my Keto Kalakand in the comments section below. You can also follow me on Facebook and Instagram to learn more about my Ketogenic lifestyle and get your hands on a variety of Ketogenic recipes. Stay fit and healthy!
