This Keto Kalakand is a sugar-free, low-carb version of a traditional Indian dessert! It's soft, creamy, flavored with rose water and cardamom, and topped with slivered pistachios.
With a few simple shortcuts, this normally labor-intensive recipe comes together with just 20 minutes of prep!
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Ever since I shared this low-carb kalakand on my Instagram stories, many readers asked for the recipe. Being pre-diabetic these past few years, I've been experimenting with my favorite recipes to make them low-carb and diabetic-friendly.
After creating so many different low-carb Indian recipes, it was time to nail down one of my favorite Indian sweets: kalakand. It took a few trials with different sugar-free sweeteners, but I finally have a recipe that I am satisfied with!
This keto kalakand recipe is just as delicious as my classic kalakand recipe, but diabetic-friendly! Since it is made with a sugar-free sweetener, it doesn't cause a spike in my blood glucose right after. It is moist, creamy, and perfectly sweetened using powdered erythritol!
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What is Sugar-Free Kalakand?
Kalakand is a traditional Indian dessert that's made up of solidified milk, sugar, ghee, and an acidic agent.
Classic kalakand is made by simmering milk until it reduces by ⅓, adding an acidic agent to curdle the milk, then mixing in sugar to sweeten and thicken. This mixture is then transferred to a baking pan to set and topped off with slivered pistachios.
This Keto kalakand is similar to the traditional milk cake, but made low-carb and diabetic-friendly—and a whole lot faster.
First, we're swapping the sugar out for erythritol. Then, instead of spending forever cooking milk down by ⅓, then curdling it using an acidic agent, we're using ricotta cheese and a little bit of heavy cream.
This keto kalakand is just as delicious as authentic milk cake, but quicker, easier, and healthier for people watching their blood glucose!
Ingredients - Notes & Substitutions
This low-carb kalakand is made using just 7-ingredients. Here's what you need:
- Ricotta Cheese: I use whole milk ricotta for this recipe because it's creamier, but part-skimmed will work as well.
- Powdered Erythritol: you can use granulated erythritol but it might give the kalakand a slightly gritty texture. Check the label for the substitution ratio. I used the one with a 1:1 substitution ratio.
- Heavy Whipping Cream: gives the kalakand an ultra moist texture and helps mask the 'after taste' of erythritol.
- Ground Cardamom: you can use already ground cardamom or make your own! To make your own cardamom, de-seed 4-5 fresh cardamom pods and grind them using a spice grinder.
- Ghee: unsalted butter will work as well but ghee adds a richness that you don't quite get with butter. You can use this super easy recipe for homemade ghee.
- Slivered Pistachios & dried rose petals: pistachios are the traditional topping, but you can also use slivered almonds or leave out the nuts if preferred. I also use dried rose petals for a subtle rose taste and presentation.
- Rose Water:Gives light, floral flavor notes to this sweet.
How to Make Keto Kalakand
This sugar-free kalakand is an easy and healthy dessert that requires just 20 minutes of hands-on time!
Mix and cook kalakand: In a frying pan, add ricotta cheese, erythritol, rose water, and heavy cream. Mix well. Turn the heat to medium and cook for 10-12 minutes until the mixture reduces by half. Stir regularly.
Add ghee and cardamom: When the kalakand mixture turns fudgy and stops sticking to the pan, stir in the ghee and cardamom and turn off the heat.
Shape, top, and rest: Grease a loaf pan with ghee (so the paper sticks), then line the pan with parchment paper, then pour the kalakand mixture into the prepared pan.
Spread it into an even layer, top it with slivered nuts, then use a spatula to gently press the nuts so they stick. Let the kalakand rest for 2 hours to allow it to set (don't refrigerate).
Cut and serve: Use a clean, sharp knife to cut the kalakand into squares before serving.
Alternate Method: Microwave Kalakand
Mix all of the ingredients in a large microwave-safe bowl. Cook for 3 minutes, stir, then cook for another 3 minutes. Stir again, then cook for an additional 3 minutes.
Next, stir and cook in 2-minute intervals until the mixture no longer sticks to the bowl. Add more time in 1-minute intervals if needed, then remove the bowl from the microwave.
Shape, cool, and set as instructed.
How to Store
Sugar-free Kalakand is best served the same day. If you have leftovers they will last in an airtight container in the fridge for up to 5 days. I do not recommend freezing it.
Should I Use Powdered or Granulated Erythritol?
I definitely recommend using powdered erythritol. I tried this recipe with granulated erythritol, and it resulted in a slightly gritty texture.
Additionally, powdered erythritol tends to have a less intense "cooling" effect which is something that's often associated with erythritol-sweetened goodies.
It's a personal preference though, so if you don't mind the slightly gritty texture, feel free to use an equal amount of granulated erythritol.
Does Erythritol Affect Blood Sugar?
Nope! Erythritol has a glycemic index of zero, meaning it has no effect on the body's insulin levels. However, it is best to confirm this with your physician.
Recipe Tips & Notes
- Ricotta: For the best texture, I recommend using whole milk ricotta cheese. Part-skimmed will work, but it may have a grainy texture.
- Erythritol: I recommend using powdered erythritol for the best results. I tried this recipe with granulated erythritol as well and it gave the kalakand a slightly gritty texture. Remember to check the label for the substitution ratio.
- Nuts: You can use pistachios, almonds, or a mix of the two. Make sure they're finely chopped or sliced for the topping. Feel free to also skip the nuts entirely for a nut-free kalakand.
- Cooking: You'll be able to tell that the kalakand is done cooking, when the mixture stops sticking to the pan.
- Slicing: Use a clean, sharp knife to cut the kalakand into squares. I recommend cleaning the knife between each cut for a super clean cut.
- Portion control: Whenever consuming products made with sugar-free sweeteners, moderation is key as over-eating may cause digestive issues.
Common Questions
There is no exact English translation for kalakand. However, you can think of it as an Indian form of cheesecake with a grainier texture.
Since this kalakand recipe is sugar-free, each of the 9 squares made contains just 88 calories! This is roughly ½ of the calories in a more traditional kalakand recipe.
While these two traditional Indian sweets are similar, they are slightly different. Kalakand is cooked until the milk is reduced, but no longer. Milk cake is cooked until the milk solids caramelize for a slightly more golden color. Milk cake is also typically made without nuts, while kalakand is traditionally topped with sliced pistachios.
More Low-Carb Indian Recipes
These recipes are part of the Indian Low Carb Recipes Collection.
📖 Recipe
Sugar-Free Kalakand | Keto Kalakand
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Equipment
Ingredients
- 1 cup ricotta cheese, whole milk
- 3-4 tablespoon powdered erythritol Start with 3 tablespoon and adjust to taste
- 2 tablespoon heavy whipping cream
- ½ teaspoon ground cardamom 4-5 green pods, deseeded and ground
- 1 tablespoon ghee
- 3 tablespoon slivered pistachios or almonds
- 1 teaspoon rose water
Instructions
- Mix and cook kalakand: In a wide, heavy-bottom frying pan, add ricotta cheese, erythritol, rose water, heavy cream, and mix well. Turn the heat on medium. Cook the mix for 10-12 minutes, until it reduces in half. Keep stirring regularly.
- Add ghee and cardamom: When the mix turns fudgy and stops sticking to the pan, stir in ghee and ground cardamom. Turn off the heat.
- Transfer into a greased pan: Grease a loaf pan with ghee. For ease of removing, line the pan with parchment paper. Pour the kalakand mix in the prepared pan and spread it into an even layer.
- Top with nuts and chill: Top it with slivered nuts. Using a spatula, gently press the nuts so they stick to the kalakand. Rest the kalakand in a cool dark place for 2 hours, or until it sets properly.
- Cut into squares: Using a clean sharp knife, cut in squares. Continue cutting into squares, cleaning the knife between each cut.
Video
Notes
-
- Ricotta: For the best texture, I recommend using whole milk ricotta cheese. Part-skimmed will work, but it may have a grainy texture.
- Erythritol: I recommend using powdered erythritol for the best results. I tried this recipe with granulated erythritol as well and it gave the kalakand a slightly gritty texture.
- Nuts: You can use pistachios, almonds, or a mix of the two. Make sure they're finely chopped or sliced for the topping. Feel free to also skip the nuts entirely for a nut-free kalakand.
- Cooking: You'll be able to tell that the kalakand is done cooking when the mixture stops sticking to the pan.
- Slicing: Use a clean, sharp knife to cut the kalakand into squares. I recommend cleaning the knife between each cut for a super clean cut.
- Portion control: Whenever consuming products made with sugar-free sweeteners, moderation is key as over-eating may cause digestive issues.
Anu says
This was lovely and so simple! I skipped the rose water as I didn't have any and used four tablespoons of powdered erythritol plus some pure stevia powder and monk fruit sweetener to taste. I found that I did need to refrigerate this to set properly, but it then became very easy to cut. Really delicious and perfect for the festive season. Thank you for this recipe!
Aneesha says
That's so wonderful to hear. Thanks for the sweet words Anu ????????
so sweet says
Nice article and Thanks for sharing this information.
Aneesha says
You're welcome! Glad you found it useful!
so sweet says
Nice article and Thanks for sharing this information.
Aneesha says
You're welcome! I'm glad you found it useful!
Gina says
Where does the rose water go in?
Aneesha says
Hi Gina, it goes with the ricotta cheese. Thanks for catching that, I've edited the instructions to reflect it. Thanks!