Preheat the oven to 350 F.
Now, spread the ricotta mixture over a baking sheet, making about 1/2-inch thick layer, and bake it for about 25 minutes.
While the paneer mixture is getting baked, add cream, milk, and the remaining sweetener to a thick bottom pan.
Put the thick bottom pan on medium-high heat and keep stirring. Once a semi-thick consistency is reached, switch off the heat.
Put cardamom seeds and clove in a strainer and let them stay in the boiling liquid for about 5 minutes. Let the mixture reduce to about 1/3rd of the original quantity and set it aside.
Let the baked paneer cool down for about 10 minutes, followed by cutting them into little squares or circles.
Now, place them in a container and pour the milk mixture over them.
Add the cardamom and clove liquid and stir lightly.
Refrigerate the container until the Keto rasmalai gets completely chilled.
While serving, garnish Keto rasmalai with chopped pistachios, and enjoy!