Keto Kulfi Recipe
Priya Dogra
The Kulfi requires just four ingredients, so go ahead and try it this weekend and make your Mother’s Day weekend special. Mine got memorable for sure.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Freezing Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Dessert
Cuisine Indian
Servings 6
Calories 286 kcal
Tray
Blender
Blender
Bowl
Plate
Spoon
- 180 gms Britannia Cream Cheese
- 140 gms Unsalted White butter
- 2 tbsp Grounded Almonds
- ½ tsp Cardamom powder
- 2 tbsp Sweetener of your choice
Keep the cream cheese and butter out on the kitchen shelf a few hours before you make the Kulfi.
In a blender add the cream cheese, butter and blend for three to four minutes.
Add the sweetener, and cardamom powder and blend some more.
Add the grounded almonds, blend some more and use a spoon to bring it down.
In a bowl place a cling wrap and put all the Kulfi mixture in it.
Place this bowl in the fridge for half an hour, until the mixture gets a little firm.
Keep the molds you want to freeze the Kulfi in ready.
Push the mixture in the molds, ensure there is no space for air bubbles.
Place the molds in the freezer for at least 4 hours.
Enjoy Keto Kulfi on Mother’s Day and remember to share your pictures with me.
Cals – 286
Fat – 30 g
Net Carbs – 1 g
Protein – 3 g
Keyword Keto icecream, Keto kulfi, Keto kulfi recipe, Ketogenic icecream, Recipe of Keto Keto kulfi