I have a chef friend from India and she makes the most delicious Kheer (rice pudding) on Earth. Unfortunately, it is not low carb. In fact it is far from it. So I went looking for something I could use for dessert for when I cook Indian. And with a lot of searching, several attempts and a bit of adaptation I am finally ready to share what I have.

Keto Almond Phirni Kheer

Ingredients

  • 3/4 cup (178.5 g) Heavy Whipping Cream
  • 1 cup (250 g) Unsweetened Almond Milk
  • 1/2 cup (56 g) Almond Flour
  • ½ teaspoon Stevia or equivalent sugar free sweetener
  • 1/2-1 teaspoon (0.5 teaspoon) Ground Cardamom
  • 2-3 (2) Saffron Strands, crushed or ½ Tsp Turmeric
  • Cinnamon or cinnamon/stevia mix

Instructions

  1.  In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Stevia, crushed saffron and cardamom.
  2. Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
  3. Refrigerate or 1-2 hours. Sprinkle with cinnamon before serving.