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baked low-carb sugarfree malpua

Baked low-carb sugarfree malpua

This holi, make these Aaamazing, scrumptious and super delicious almond flour baked low-carb sugarfree malpua. These are keto approved, low-carb and free of added refined sugar. Eat one or two, it's your choice but don't forget to share with your friends, family and with people who love this decadent dessert. They will be surprised how healthy and yum these modified malpuas are. I hope you will like the recipe as much I and my family do.
5 from 2 votes
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Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 116kcal

Ingredients

For malpua batter

  • 1 ½ cup almond flour (blanched)
  • ⅔ cup table cream/heavy cream/thick coconut milk
  • 1 tablespoon sour cream (optional)
  • ¼ teaspoon crushed fennel seeds(optional)
  • 1 tablespoon Oil or ghee

Syrup

  • 2 cups cups water
  • ¼ cup swerve/stevia(more if you like sweeter)
  • 4 cardamom pods(crushed or whole)
  • 1 pinch of saffron

Instructions

Shift the flour:

  • In a bowl, take 1.5 cups of almond flour.
  • Use a sieve to shift the flour so that no lumps are left.

Step-2: Prepare the batter:

  • Add ⅔ cup of table cream/heavy cream/coconut milk or coconut cream to the almond flour.
  • Crush ½ teaspoon of fennel seeds and add to the mixture.
  • Whisk well until smooth and all ingredients are well incorporated.
  • If the batter feels thick, add 1 to 2 tablespoon of almond milk or coconut milk to get the right consistency.
  • The batter should be of flowing consistency as shown in the picture. (Just like dosa or pancake batter)
  • Meanwhile, preheat the oven to 350 degree F.

Step-3: Prepare the sugar-free syrup:

  • Bring two cups of water to boil in a medium sauce pan.
  • Add a pinch of saffron and a few cardamom pods.
  • Add ¼ cup of swerve/setvia or any sugar-free granular sweetener of your choice.
  • Bring the mixture to boil.
  • Now simmer and allow the mixture to thicken a bit while the pancakes are ready.

Step-4: Make the pancakes:

  • This is the first step before the baking.
  • Heat a griddle and brush with oil or ghee.
  • Pour a small ladle of batter onto the griddle just like you do pancakes.
  • Cook the pancakes covered at a medium to low temperature.
  • When the pancakes brown around the edges, flip them.
  • Let both the sides brown before transferring each pancake/malpua to a greased baking dish.

Step-5: Bake untill crispy:

  • Now bake the malpuas or pancakes until they are crispy. You can skip baking, if you like a soft malpua.
  • The process took just five minutes in a preheated oven.

Step-6: Dip in syrup:

  • Turn the heat off and allow the syrup to cool a bit.
  • Dip the hot and crispy baked pancakes in the warm syrup and allow them to stay for a minute of two.
  • Take them out and place on a platter.
  • Garnish with chopped nuts and saffron.
  • Serve with extra syrup.
  • Enjoy these guilt-free sweet malpuas or the baked low-carb sugarfree malpua with some cream or as it is.

Notes

  • Skip baking if you like a softer malpua. In that case, cook the malpuas on the griddle for few more minutes.
  • The griddle temperature should be medium. It is common to see the almond flour batter spatter on the griddle. Once cooked, it will be easy to flip.
  • Don't put malpuas in boiling hot syrup.
  • If not baking, then pour syrups on malpuas instead of dipping them.
  • Baked and syrup dunked malpuas stay in refrigerator for three days without losing their crispiness.

Nutrition

Calories: 116kcal