Keto Ladoo
The ladoo is a spherical shaped dessert, which is normally made with wheat flour, or gram flour.
Equipment
- Heavy-bottomed pan
- Flat spoon
- Tablespoon
- Teaspoon
Ingredients
- 1 Cup Organic Flax seeds Grind them to a fine powder
- 100 gm Slivered Almonds Finely ground
- 3 tbsp Melted Ghee
- 1 tbsp Gram Flour/Besan
- ½ tsp Cardamom powder
- Sweetener of your choice and according to taste
Instructions
- Heat the ghee in a heavy-bottomed pan. Once it is well heated lower the heat.
- Add the almond flour and the flax seed powder and start roasting it, on medium heat.
- You need to stand there at all times or it will burn.
- Keep stirring continuously, and don’t allow the mixture to stick to the pan.
- After about ten minutes add the gram flour, and keep stirring on low or medium heat.
- The quantity of gram flour is very less, hence it can be easily adjusted in the macros. And we are using this quantity for 16 laddoos.
- You anyway can’t do without it, as the gram flour acts as the binding agent. It really is very essential.
- If you have roasted gram flour before, you will know that once it starts roasting it gives off a very fine smell, which you will not be able to miss.
- If you are using gram flour for the first time, just watch out for a fine golden or light brown sheen on the mixture. Add the cardamom powder and stir more.
- After about ten minutes when the mixture looks well coagulated, switch off the heat.
- After about ten minutes or so touch the mixture and see if it is cool enough for you to dig your hands in it. It has to be slightly warmer than lukewarm.
- Now add the sweetener of your choice, preferably in powder form and start mixing with your hands. I used half a cup of stevia for this. Some of you might think that it’s too much, but if I’m going to have laddoos I might as well have them nice and sweet.
- Once the sweetener has been mixed properly, then get ready for the tricky part.
- Since the binding agent is limited in this recipe, you need to be really patient when you start giving the mixture the shape of ladoos. You have to make small spherical balls of any size you like.
- When I started making the ladoos I realized that they were not binding as well as I would have liked them too.
- So I first tried to make them by applying some ghee on my palms, which definitely helped but not to a very large extent.
- So I kept this mixture in the freezer for about ten minutes in order to allow the ghee to solidify.
- After ten minutes the mixture was very easy to work with and I could make the ladoos in ten minutes.
- Store them in the freezer if you want to keep them for a long time or else in the refrigerator for a week.
Notes
More nutrition information about Keto Ladoo
Net Carbs – 2 g
Proteins – 3 g
Fats – 9 g