25+ Delicious Dairy Free Indian Desserts Recipes You Need to Try

Indian cuisine is renowned for its bold flavors, aromatic spices, and rich cultural diversity. But did you know that many Indian desserts can be made without dairy?

Whether you’re lactose intolerant, following a plant-based diet, or simply looking to try something new, there are plenty of delicious dairy-free Indian sweets to indulge in.

From the creamy, mouthwatering goodness of coconut-based treats to the rich, nutty flavors of jaggery, this list features over 25 unique dairy-free Indian desserts that are sure to satisfy any sweet craving.

Prepare your taste buds for a decadent journey through some of the most beloved traditional sweets, all crafted without a drop of dairy.

Get ready to dive into a world of flavors, textures, and pure indulgence.

25+ Delicious Dairy Free Indian Desserts Recipes You Need to Try

Indian desserts are a feast for the senses, combining diverse textures, fragrant spices, and indulgent sweetness.

With these 25+ dairy-free options, you can experience the authentic taste of India’s finest sweets, all while adhering to your dietary preferences or restrictions.

Whether you’re celebrating a festival or simply satisfying a sugar craving, these dairy-free desserts offer the perfect balance of traditional flavors and modern, health-conscious adjustments.

So go ahead, indulge in these guilt-free delights, and enjoy the sweet taste of India without any dairy!

Vegan Coconut Ladoo

Coconut Ladoo is a traditional Indian sweet, perfect for celebrations and festivals. This dairy-free version skips the condensed milk and instead uses coconut milk and natural sweeteners, making it suitable for vegan and dairy-free diets. The ladoos are fragrant, rich, and naturally sweet, with the texture of soft, bite-sized balls that melt in your mouth. They are also low in carbs compared to their traditional counterparts, making them a great treat for those on a low-carb or keto diet.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• ½ cup coconut milk (or any plant-based milk)
• 3 tbsp stevia or monk fruit sweetener (adjust to taste)
• ¼ tsp cardamom powder
• 1 tbsp coconut oil
• A pinch of salt
• A few slivers of almonds or pistachios for garnish (optional)

Instructions:

1. In a non-stick pan, heat the coconut oil over medium heat. Add the shredded coconut and sauté for about 2-3 minutes until it becomes lightly golden.
2. Add the coconut milk, sweetener, and cardamom powder. Stir well and cook on low heat until the mixture thickens, about 5-7 minutes.
3. Once the mixture has thickened and starts to come together, remove it from the heat and let it cool slightly.
4. When it’s cool enough to handle, grease your hands with a little coconut oil and shape the mixture into small balls or ladoos.
5. Garnish with slivers of almonds or pistachios if desired.
6. Let the ladoos set for about 10-15 minutes at room temperature before serving.

These Vegan Coconut Ladoos are a perfect example of how traditional Indian sweets can be modified to suit modern dietary preferences without compromising on taste or texture. With the rich flavor of coconut, the subtle warmth of cardamom, and the sweetness from natural sweeteners, these ladoos offer a guilt-free indulgence that’s perfect for any occasion. They’re a healthy, low-carb dessert that can easily fit into a keto lifestyle, making them a great addition to your dessert menu.

Almond Flour Gulab Jamun

ulab Jamun is a beloved Indian dessert, typically deep-fried and soaked in sugar syrup. This dairy-free version swaps the traditional flour for almond flour, which is lower in carbs and gluten-free. The result is a softer, healthier alternative that retains the same decadent flavor and texture of the original. The syrup is made with a low-carb sweetener, making this dessert suitable for those

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• ½ tsp baking powder
• 2 tbsp almond milk (or any plant-based milk)
• 1 tbsp coconut oil (melted)
• A pinch of cardamom powder
• 1 cup water
• 1 cup erythritol or stevia syrup (to taste)
• 1 tsp rose water
• Coconut oil for frying

Instructions:

1. In a bowl, combine the almond flour, coconut flour, baking powder, cardamom powder, and a pinch of salt. Mix well.
2. Slowly add the almond milk and melted coconut oil to the dry ingredients, mixing until a smooth dough forms.
3. Shape the dough into small balls, ensuring they are smooth and free of cracks.
4. In a deep pan, heat coconut oil over medium heat for frying. Gently drop the balls into the hot oil and fry them until they turn golden brown, about 3-4 minutes.
5. While the balls are frying, prepare the syrup. In a separate saucepan, bring the water to a boil. Add the sweetener and simmer for 5 minutes. Add rose water for flavor.
6. Once the gulab jamuns are fried, transfer them directly into the hot syrup and let them soak for 15-20 minutes.
7. Serve warm or at room temperature.

This almond flour version of Gulab Jamun allows you to enjoy the indulgent flavor and texture of the traditional sweet without the heavy sugar and dairy content. The rich, golden balls soak up the rose-scented syrup, offering a melt-in-your-mouth experience with a fraction of the carbs. With a few simple adjustments, you can enjoy this classic Indian dessert on a low-carb or keto diet, perfect for any festive occasion or as a treat to satisfy your sweet cravings.

Keto Gajar Halwa (Carrot Pudding)

Gajar Halwa is a popular Indian dessert made from grated carrots, milk, and sugar. This dairy-free, keto-friendly version replaces milk with coconut milk and uses a low-carb sweetener to bring out the natural sweetness of the carrots. The result is a rich, creamy pudding with the warm flavors of cardamom and nuts, making it an ideal dessert for those following a low-carb or ketogenic diet.

Ingredients:

• 2 cups grated carrots
• 1 cup coconut milk (or any plant-based milk)
• 3 tbsp almond flour
• ½ cup erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• 1 tbsp coconut oil or ghee (optional)
• ¼ cup chopped almonds and cashews for garnish (optional)
• A pinch of salt

Instructions:

1. In a pan, heat the coconut oil over medium heat and add the grated carrots. Sauté for 5-6 minutes until they soften slightly.
2. Add the coconut milk, sweetener, and cardamom powder. Stir to combine.
3. Cook the mixture on medium heat, stirring occasionally, until the liquid is reduced and the carrots are tender, about 15-20 minutes.
4. Once the pudding has thickened, add the almond flour and a pinch of salt. Stir well and cook for another 5 minutes.
5. Garnish with chopped nuts if desired.
6. Serve warm or chilled.

Keto Gajar Halwa offers a delightful twist on the traditional carrot pudding, making it suitable for low-carb and dairy-free diets. The richness of coconut milk and the subtle flavor of cardamom elevate the naturally sweet carrots, resulting in a dessert that’s both nourishing and satisfying. Whether served warm or chilled, this keto version of Gajar Halwa is an indulgent, yet healthy alternative to the traditional version, perfect for anyone looking to satisfy their sweet tooth while maintaining a healthy lifestyle.

keto Coconut Barfi

Coconut Barfi is a traditional Indian sweet made with coconut and sugar, and this dairy-free version is keto-friendly. By replacing sugar with a low-carb sweetener and using coconut milk, this barfi retains its delightful coconut flavor and creamy texture, while being suitable for those on a keto or dairy-free diet. It’s the perfect sweet treat for special occasions or when you need a quick energy boost without the carbs.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1 cup coconut milk
• 1/3 cup erythritol or monk fruit sweetener
• 1 tbsp coconut oil
• 1/4 tsp cardamom powder
• A pinch of salt
• Chopped pistachios for garnish (optional)

Instructions:

1. Heat the coconut oil in a non-stick pan on medium heat. Add the shredded coconut and sauté it for a couple of minutes until lightly golden.
2. Add the coconut milk and sweetener, and cook on low heat, stirring continuously, until the mixture thickens and begins to come away from the sides of the pan.
3. Add cardamom powder and a pinch of salt. Continue to cook for another 2 minutes.
4. Transfer the mixture to a greased plate or tray and flatten it out to an even thickness.
5. Allow the barfi to cool and set for 30 minutes. Cut into squares and garnish with chopped pistachios.
6. Serve chilled or at room temperature.

This Keto Coconut Barfi brings the best of coconut’s creamy, rich texture, combined with the aromatic flavor of cardamom, all while being low in carbs and free from dairy. It’s a perfect dessert for anyone looking to indulge without compromising on health goals. The sweetness from the low-carb sweetener provides just the right balance, making this treat an ideal option for those on a keto or diabetic-friendly diet.

Almond Coconut Pudding (Vegan)

This Almond Coconut Pudding is a creamy, dairy-free dessert that combines the richness of almond flour with the subtle sweetness of coconut milk. It’s a low-carb treat, naturally sweetened with stevia or monk fruit, and infused with the warmth of cardamom. The smooth texture and delicious flavors make it a satisfying alternative to traditional puddings.

Ingredients:

• 1 cup unsweetened coconut milk
• 2 tbsp almond flour
• 1 tbsp chia seeds (optional, for extra thickness)
• 3 tbsp erythritol or stevia syrup (to taste)
• ¼ tsp cardamom powder
• A pinch of salt
• Chopped almonds or pistachios for garnish (optional)

Instructions:

1. In a saucepan, heat the coconut milk over medium heat. Add the almond flour, chia seeds (if using), and sweetener. Stir well to avoid lumps.
2. Cook the mixture on low heat, stirring continuously, until it thickens to a pudding-like consistency, about 8-10 minutes.
3. Add cardamom powder and a pinch of salt for flavor, then cook for another 2-3 minutes.
4. Remove from the heat and let it cool slightly before transferring it to serving bowls.
5. Garnish with chopped almonds or pistachios if desired.

The Almond Coconut Pudding is a rich and comforting dessert that combines the goodness of almonds and coconut into a creamy, dairy-free treat. The addition of cardamom and the sweetness from low-carb sweeteners make this pudding a delight without the sugar rush. It’s a great option for those on a keto diet or anyone looking to enjoy a low-carb, dairy-free dessert.

Keto Besan Ladoo (Chickpea Flour Ladoo)

Besan Ladoo is a classic Indian sweet made from chickpea flour, and this keto version replaces traditional sugar with a low-carb sweetener, making it perfect for those following a ketogenic diet. With the rich flavor of roasted chickpea flour and a hint of

ingredients:

• 1 cup chickpea flour (besan)
• 1/3 cup coconut oil or ghee (dairy-free)
• ¼ cup erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• A pinch of salt
• Chopped almonds or cashews for garnish (optional)

Instructions:

1. Heat the coconut oil or ghee in a pan over medium heat. Add the chickpea flour and roast it for about 8-10 minutes, stirring constantly, until it turns golden and aromatic.
2. Add the sweetener and cardamom powder to the roasted chickpea flour, and mix thoroughly.
3. Cook for an additional 2 minutes to let the flavors blend together.
4. Remove the mixture from the heat and let it cool slightly. Once it’s cool enough to handle, shape the mixture into small balls.
5. Garnish with chopped nuts if desired.

Keto Besan Ladoo offers a delightful twist on a classic Indian dessert, combining the earthy flavor of chickpea flour with aromatic cardamom and a rich, melt-in-your-mouth texture. This dairy-free version uses a low-carb sweetener to make it suitable for those on a keto diet while still maintaining the comforting essence of the traditional sweet. A great snack or dessert to enjoy without breaking your dietary goals.

Keto Mango Coconut Bars

Mango Coconut Bars are a tropical-inspired dessert that combines the flavors of ripe mango with the richness of coconut. This dairy-free, low-carb dessert is a refreshing option for hot summer days and is perfect for those following a ketogenic lifestyle. With a simple

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup coconut milk
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 cup fresh mango puree
• 1 tsp vanilla extract
• A pinch of salt
• Chopped mango slices for garnish (optional)

Instructions:

1. In a bowl, combine the shredded coconut, coconut milk, sweetener, and vanilla extract. Mix well until the mixture holds together.
2. Press the coconut mixture into the bottom of a lined baking dish to form an even base layer.
3. In a separate bowl, mix the mango puree with a pinch of salt and pour it over the coconut layer.
4. Chill in the refrigerator for at least 2 hours to allow the bars to set.
5. Cut into squares and garnish with chopped mango slices if desired.

Keto Mango Coconut Bars are a tropical treat that provides a perfect balance of sweet and creamy flavors while being completely dairy-free and low-carb. The mango puree adds a fresh, fruity twist that pairs wonderfully with the coconut base. These bars are a great option for a refreshing dessert or snack, and they fit perfectly into a keto or low-carb lifestyle.

Keto Moong Dal Halwa

Moong Dal Halwa is a traditional Indian dessert made from yellow lentils, but this keto version uses low-carb ingredients to make it suitable for those on a keto or low-carb diet. With its rich texture, the halwa is naturally sweetened with erythritol and flavored with cardamom, providing a deliciously comforting treat that is high in protein and low in carbs.

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)
• 2 tbsp coconut oil or ghee (dairy-free)
• 1/3 cup erythritol or monk fruit sweetener
• ½ tsp cardamom powder
• 1 cup water
• Chopped almonds for garnish (optional)

Instructions:

1. Soak the moong dal in water for about 1 hour, then drain.
2. In a pan, heat the coconut oil or ghee. Add the soaked dal and sauté it for 5 minutes, stirring constantly.
3. Add water and sweetener to the pan, and cook the dal on low heat until it softens and absorbs the liquid, about 15 minutes.
4. Stir in the cardamom powder and cook for another 5 minutes until the mixture thickens.
5. Garnish with chopped almonds if desired and serve warm.

Keto Moong Dal Halwa is a protein-packed, low-carb dessert that retains the traditional flavors of this classic Indian sweet. By using a low-carb sweetener and skipping the sugar, it’s an excellent option for anyone on a keto or diabetic-friendly diet. The warmth of cardamom and the richness of the dal make this halwa a hearty and satisfying dessert perfect for any occasion.

Keto Pista Kulfi (Pistachio Ice Cream)

Pista Kulfi is a popular Indian frozen dessert, and this keto version offers the same rich, nutty flavor without the dairy and sugar. Made with coconut milk and sweetened with a low-carb sweetener, it’s a perfect dessert for hot days or whenever you’re craving a refreshing, creamy treat.

Ingredients:

• 1 cup coconut milk
• ½ cup chopped pistachios
• 2 tbsp erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, sweetener, cardamom powder, and vanilla extract. Heat over medium heat until it begins to simmer.
2. Add the chopped pistachios and continue to simmer for 5 minutes.
3. Pour the mixture into kulfi molds or ice cube trays and freeze for at least 4 hours, or until solid.
4. Serve chilled, garnished with extra chopped pistachios if desired.

Keto Pista Kulfi offers the perfect blend of creamy coconut milk and crunchy pistachios, with just a hint of cardamom. This dairy-free, low-carb version of the classic Indian ice cream is a refreshing dessert that can be enjoyed by those following keto or diabetic-friendly diets without sacrificing flavor or texture.

Keto Rajgira (Amaranth) Pudding

Rajgira (Amaranth) Pudding is a delightful, creamy dessert made from amaranth flour, commonly enjoyed during fasting or special occasions. This dairy-free version uses coconut milk and a low-carb sweetener to make it suitable for keto or low-carb diets. The smooth texture, combined with the nutty flavor of amaranth, makes this pudding a comforting treat that’s naturally sweetened and free

Ingredients:

• ½ cup amaranth flour
• 2 cups coconut milk
• 3 tbsp erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• A pinch of saffron (optional)
• 1 tbsp chopped almonds or pistachios for garnish (optional)

Instructions:

1. In a saucepan, add the amaranth flour and coconut milk. Whisk it together to avoid lumps.
2. Cook the mixture on medium heat, stirring constantly, until it begins to thicken.
3. Add the sweetener, cardamom powder, and saffron (if using), and continue to cook until the pudding reaches your desired consistency.
4. Remove from heat and let it cool slightly before transferring to serving bowls.
5. Garnish with chopped almonds or pistachios, if desired.
6. Refrigerate for at least 1 hour before serving.

This Keto Rajgira Pudding is a perfect alternative to traditional rice or wheat-based puddings, offering a nutty, fragrant flavor while keeping things low-carb and dairy-free. The combination of coconut milk, amaranth, and cardamom provides a satisfying, creamy texture, making it an excellent dessert for any occasion. It’s naturally sweetened with a keto-friendly sweetener, so it’s perfect for anyone looking to stay within their carb limits while indulging in a delicious treat.

Vegan Kesar Pista Kulfi

ich and creamy frozen dessert made with pistachios and saffron. This dairy-free version uses coconut milk as the base and is sweetened with a low-carb sweetener, making it keto-friendly. The combination of saffron, pistachios, and coconut milk creates a luxurious and flavorful dessert that’s both refreshing and indulgent.

Ingredients:

• 1 ½ cups coconut milk
• ¼ cup chopped pistachios
• 1 tbsp saffron threads (soaked in 2 tbsp warm water)
• 3 tbsp erythritol or monk fruit sweetener
• ½ tsp cardamom powder
• A pinch of salt
• Chopped pistachios for garnish

Instructions:

1. In a saucepan, combine the coconut milk, saffron water, sweetener, and cardamom powder. Heat the mixture gently over medium heat, stirring occasionally.
2. Once it starts simmering, add the chopped pistachios and continue to cook for 5-7 minutes.
3. Remove from heat and let it cool to room temperature.
4. Pour the mixture into kulfi molds or ice cube trays and freeze for at least 4 hours.
5. Garnish with chopped pistachios before serving.

Vegan Kesar Pista Kulfi offers a dairy-free version of the beloved Indian frozen dessert. The subtle flavor of saffron combined with the crunch of pistachios creates a luxurious dessert that’s both keto-friendly and refreshing. Perfect for hot summer days or any time you need a cooling, indulgent treat.

Keto Puran Poli (Sweet Flatbread)

uran Poli is a traditional Indian sweet flatbread stuffed with a filling made from lentils and jaggery. This keto-friendly version uses a low-carb sweetener and skips the traditional jaggery for erythritol. The outer dough is made from almond flour, ensuring the dish stays low-carb and suitable for a keto diet, while still delivering the rich flavors of the original.

Ingredients:

• 1 cup almond flour
• ½ cup coconut flour
• ¼ tsp baking powder
• ¼ tsp cardamom powder
• 3 tbsp coconut oil or ghee
• 2 tbsp erythritol or monk fruit sweetener
• ½ cup cooked yellow moong dal (lentils)
• ½ tsp ground ginger (optional)

Instructions:

1. In a bowl, mix the almond flour, coconut flour, baking powder, and cardamom powder. Add the coconut oil or ghee and knead the dough by adding water gradually until it’s smooth and pliable.
2. In a separate pan, cook the lentils until soft. Once cooked, blend them into a smooth paste. Add the sweetener and ground ginger, and cook the mixture for 5-7 minutes until thickened.
3. Divide the dough into small balls and roll them out into flat circles. Place a spoonful of the lentil filling in the center of each circle, and fold the edges to seal it.
4. Roll the filled dough into a flatbread and cook it on a hot griddle with a little ghee or coconut oil until golden brown on both sides.
5. Serve warm.

Keto Puran Poli brings a modern twist to a classic Indian sweet flatbread, making it suitable for those on a keto or low-carb diet. The rich, aromatic filling of lentils and cardamom, paired with the soft almond flour dough, offers a satisfying texture and flavor that’s perfect for any celebration or festival.

Keto Coconut Rice Kheer

Coconut Rice Kheer is a dairy-free variation of the traditional rice pudding, made with coconut milk and a low-carb sweetener. The creamy texture of coconut milk pairs beautifully with the rice and aromatic cardamom, creating a rich, comforting dessert. This recipe is perfect for anyone looking for a satisfying, dairy-free alternative to the traditional rice kheer while sticking to a keto diet.

Ingredients:

• 1 cup cauliflower rice (or shirataki rice for a lower carb option)
• 1 cup coconut milk
• 2 tbsp almond flour (optional, for extra creaminess)
• 3 tbsp erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• A pinch of saffron threads (optional)
• Chopped almonds or pistachios for garnish (optional)

Instructions:

1. In a saucepan, combine the cauliflower rice, coconut milk, and almond flour. Cook over medium heat, stirring occasionally.
2. Once the mixture starts to thicken, add the sweetener, cardamom powder, and saffron (if using).
3. Continue to cook for 8-10 minutes until the kheer reaches your desired consistency.
4. Garnish with chopped almonds or pistachios, if desired.
5. Serve warm or chilled.

Keto Coconut Rice Kheer offers a delightful and low-carb alternative to traditional rice kheer. By using cauliflower rice, this dessert stays low in carbs while maintaining the creamy texture and rich flavor that makes rice kheer so comforting. The addition of coconut milk, cardamom, and saffron provides an indulgent experience without the guilt.

Keto Jalebi

Jalebi is a classic Indian sweet known for its crispy, sugary strands soaked in syrup. This keto version replaces regular sugar with erythritol and uses almond flour to keep the carb count low. The result is a crispy, delicious dessert that tastes remarkably similar to :

ingredients:

• 1 cup almond flour
• ¼ tsp baking powder
• ½ tsp xanthan gum
• 1 tbsp psyllium husk powder
• 1/3 cup water
• 2 tbsp erythritol or monk fruit sweetener
• 1 tsp rose water
• Coconut oil for frying

Instructions:

1. In a bowl, combine almond flour, baking powder, xanthan gum, and psyllium husk powder. Add water gradually to make a smooth batter.
2. Heat coconut oil in a deep pan for frying.
3. Place the batter in a piping bag or squeeze bottle with a small hole.
4. Squeeze the batter into the hot oil in spiral shapes. Fry until golden brown and crispy, about 2-3 minutes.
5. Prepare the syrup by heating erythritol with water until it dissolves. Add rose water and bring it to a simmer for 5 minutes.
6. Dip the fried jalebis into the warm syrup for a few seconds and remove.
7. Keto Jalebi offers a healthier version of this classic Indian street food, allowing you to enjoy the crispy, sweet strands without the carbs. The use of almond flour and erythritol creates a similar texture and flavor to the traditional jalebi, making it an indulgent dessert that fits perfectly within a low-carb or keto diet.

Keto Kaju Katli (Cashew Fudge)

Kaju Katli is a traditional Indian cashew fudge, usually made with cashews, sugar, and ghee. This keto version replaces sugar with erythritol and is completely dairy-free, making it a perfect treat for those on a keto or low-carb diet. The smooth, nutty texture of the cashews, combined with the subtle sweetness, makes this dessert irresistible.

Ingredients:

• 1 cup raw cashews
• 2 tbsp coconut flour
• 2 tbsp coconut oil
• 3 tbsp erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• Silver leaf (optional, for garnish)

Instructions:

1. In a food processor, grind the cashews into a fine powder.
2. In a pan, heat the coconut oil and add the ground cashews and coconut flour. Cook for 2-3 minutes.
3. Add the sweetener and cardamom powder, and cook until the mixture comes together.
4. Transfer the mixture into a greased tray and flatten it with a spatula.
5. Let it cool for 15-20 minutes before cutting it into diamond-shaped pieces.
6. Garnish with silver leaf, if desired.

Keto Kaju Katli offers the rich, nutty taste of cashews in a creamy, low-carb form. The slight sweetness from erythritol combined with cardamom powder makes this dessert a delightful treat that can be enjoyed guilt-free on a keto diet. It’s a perfect choice for a special occasion or when you want to enjoy a flavorful and indulgent snack.

Keto Lassi Popsicles

Keto Lassi Popsicles are a refreshing and creamy frozen dessert made with yogurt alternatives and sweetened with a keto-friendly sweetener. These popsicles bring the flavors of a traditional Indian lassi into a low-carb, dairy-free version, making them a perfect treat for hot summer days. Infused with cardamom and a hint of saffron, they provide a cooling effect with a touch of spice and sweetness.

Ingredients:

• 1 cup unsweetened almond milk or coconut yogurt
• 2 tbsp erythritol or monk fruit sweetener
• 1 tsp cardamom powder
• A pinch of saffron threads (optional)
• 1 tbsp lemon juice (optional, for tanginess)

Instructions:

1. In a bowl, combine the almond milk or coconut yogurt, sweetener, cardamom powder, and saffron threads (if using). Stir until well combined.
2. Add lemon juice if you prefer a tangy twist.
3. Pour the mixture into popsicle molds and freeze for 4-6 hours or until solid.
4. To release the popsicles, run warm water over the outside of the molds.
5. Serve chilled and enjoy!

These Keto Lassi Popsicles offer a delightful dairy-free alternative to traditional lassi drinks in a fun, frozen form. With cardamom, saffron, and a touch of lemon, they capture the flavors of a classic Indian lassi but remain low-carb and keto-friendly. Perfect for hot weather or as a light, refreshing treat!

Keto Coconut Modak

Modak is a traditional Indian sweet commonly made during festivals like Ganesh Chaturthi. This keto version uses unsweetened shredded coconut, almond flour, and a low-carb sweetener to create a delicious dairy-free version of this beloved dessert. The rich coconut filling paired with the almond flour dough offers a perfect balance of flavors and textures.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 3 tbsp erythritol or monk fruit sweetener
• 2 tbsp coconut oil
• 1/2 tsp cardamom powder
• 1 tbsp coconut milk
• A pinch of salt

Instructions:

1. In a pan, heat the coconut oil and add the shredded coconut. Sauté for a couple of minutes until it becomes fragrant.
2. Add the almond flour, sweetener, cardamom powder, and coconut milk. Stir continuously until the mixture thickens and starts to come away from the sides of the pan.
3. Remove from heat and allow the mixture to cool slightly.
4. While the mixture cools, prepare the dough by mixing almond flour, coconut oil, and a pinch of salt. Add water as needed to form a smooth dough.
5. Shape the dough into small balls and make an indentation in the center of each. Stuff with the coconut filling and seal the edges.
6. Steam the modaks for 8-10 minutes or until soft.
7. Serve warm.

eto Coconut Modak is a perfect fusion of traditional Indian flavors with a modern, keto-friendly twist. The coconut filling is sweet, aromatic, and rich in flavor, while the almond flour dough offers a smooth, satisfying bite. It’s an excellent dessert for those on a low-carb or keto diet during festive seasons or any special occasion.

Keto Methi (Fenugreek) Ladoo

Methi Ladoo is a traditional Indian sweet made with fenugreek seeds, which are believed to have health benefits. This keto-friendly version replaces sugar with erythritol and uses almond flour as a base. The distinct flavor of fenugreek, combined with cardamom and coconut, makes for a unique and health-boosting dessert that’s both low-carb and dairy-free.

Ingredients:

• 2 tbsp fenugreek seeds
• 1 cup almond flour
• 2 tbsp shredded unsweetened coconut
• 3 tbsp erythritol or monk fruit sweetener
• 1/2 tsp cardamom powder
• 2 tbsp coconut oil
• A pinch of salt

Instructions:

1. Dry roast the fenugreek seeds in a pan until they release their aroma. Grind them into a fine powder using a grinder.
2. In a bowl, mix the ground fenugreek powder, almond flour, shredded coconut, sweetener, and cardamom powder.
3. Heat coconut oil in a pan and add it to the dry ingredients. Stir well and cook for 2-3 minutes.
4. Allow the mixture to cool slightly, then shape it into small ladoos (balls).

Keto Methi Ladoo offers a unique and flavorful take on traditional Indian sweets. The slight bitterness of fenugreek, combined with the sweetener and coconut, creates a balanced dessert that is both nutritious and indulgent. These ladoos are a great option for those looking for something different, yet still keto-friendly and dairy-free.

Keto Besan Churma

Besan Churma is a traditional sweet made with roasted chickpea flour and ghee. This keto version uses coconut oil instead of ghee, and replaces sugar with erythritol to create a low-carb, dairy-free dessert. The rich, nutty flavor of chickpea flour, combined with the sweetness of the sweetener and a touch of cardamom, makes for a comforting treat.

Ingredients:

• 1 cup chickpea flour (besan)
• 3 tbsp coconut oil
• 2 tbsp erythritol or monk fruit sweetener
• ¼ tsp cardamom powder
• A pinch of salt
• Chopped almonds or cashews for garnish (optional)

Instructions:

1. Heat the coconut oil in a pan on medium heat and add the chickpea flour. Roast the flour for 8-10 minutes, stirring constantly, until it turns golden brown.
2. Add the sweetener, cardamom powder, and salt, and continue to cook for another 2-3 minutes.
3. Remove from heat and let it cool slightly before transferring to a plate.
4. Garnish with chopped almonds or cashews, if desired.

Keto Besan Churma provides a delightful, rich dessert with the earthy flavor of chickpea flour, a key ingredient in many Indian sweets. The coconut oil adds richness, while the sweetener and cardamom offer sweetness and warmth. This dessert is perfect for anyone following a keto or dairy-free lifestyle, offering a satisfying treat that feels indulgent but is low in carbs.

Keto Kalaadi (Fried Coconut Balls)

Kalaadi is a traditional Indian fried dessert made from coconut and sugar. In this keto version, we use erythritol for sweetness and coconut flour to create the dough. The result is a crispy, golden coconut ball that is light, crunchy, and full of flavor without the carbs or dairy.

Ingredients:

• 1 cup unsweetened shredded coconut
• ¼ cup coconut flour
• 3 tbsp erythritol or monk fruit sweetener
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• A pinch of salt
• Coconut oil for frying

Instructions:

1. In a bowl, mix shredded coconut, coconut flour, sweetener, vanilla extract, and a pinch of salt.
2. Add melted coconut oil and knead the mixture into a dough.
3. Shape the dough into small balls, about the size of a marble.
4. Heat coconut oil in a deep pan for frying. Fry the coconut balls until golden brown, turning occasionally to ensure they cook evenly.
5. Drain the fried coconut balls on a paper towel to remove excess oil.
6. Serve warm.

Keto Kalaadi offers a crispy, coconut-filled indulgence with a satisfying crunch. The coconut flour creates a light dough, while the sweetener ensures the right level of sweetness. These fried balls are perfect for anyone craving a crispy treat without compromising on their low-carb, dairy-free goals. Ideal for a snack or dessert!

Keto Almond Coconut Fudge

Almond Coconut Fudge is a rich and indulgent dessert made with almonds and coconut. This keto-friendly version is sweetened with erythritol and uses coconut oil for a smooth, creamy texture. It’s a perfect dessert for anyone following a low-carb, dairy-free lifestyle

Ingredients:

• 1 cup unsweetened shredded coconut
• ½ cup almond flour
• 2 tbsp coconut oil
• ¼ cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• A pinch of salt
• Chopped almonds for garnish

Instructions:

1. In a bowl, mix the shredded coconut, almond flour, sweetener, and salt.
2. Heat the coconut oil in a pan until melted, then add the vanilla extract. Pour the melted coconut oil into the dry ingredients and mix until a dough forms.
3. Press the mixture into a lined baking dish and flatten it out evenly.
4. Refrigerate for 1-2 hours until the fudge firms up.
5. Cut into squares and garnish with chopped almonds.
6. Serve chilled.

Keto Almond Coconut Fudge is a creamy, indulgent treat that satisfies your sweet tooth while keeping things low-carb and dairy-free. The combination of coconut and almonds provides a rich, nutty flavor, making it a perfect dessert for any occasion. The easy preparation and firm texture make it a great snack or party treat!

Note: More recipes are coming soon