- 1 cup Blanched almond flour
- 1/4 cup almond milk
- A pinch of saffron
- 1/4 cup powdered sugar-free sweetener more if you want a sweeter katli
Roast the blanched flour:
Take a cup of blanched almond flour and sift it through a flour sieve.
Add the sifted flour to a preheated frying pan and roast it for a while.
Once the flour becomes fragrant, turn the heat off and transfer the roasted flour into a mixing bowl.
I used swerve and monk fruit sugar for this recipe. For most Indian desserts I prefer swerve or Splenda because both have a minimal aftertaste. However, you can use any sugar-free sweetener of your choice for this recipe.
Because most sugar-free sweeteners are granular, you will need to make a fine powder of it.
Take 1/4 cup of sugar alternative in a small spice jar and blend it into a powder. Use it for this recipe.
Prepare the Safforn milk.
Prepare the dough:
Now add the sweetener powder to the almond flour and mix well. You can add some cardamom powder or rose extract at this point.
Now add some saffron milk(1 tbsp at a time) and mix it well to prepare a dough.
Once the dough forms, you will see little oil oozing. Knead it for a few more minutes and a smooth dough will form.
Place the dough ball on a parchment paper and roll it flat using a rolling pin.
Keep the thickness equal and even throughout.
By using a big kitchen knife, cut the dough into diamond-shaped katlis.
Garnish with chopped nuts or saffron strands.
Allow the katlis to air dry for a while.
Your keto katli is ready to savor.
- You don’t need any extra fat to make this katli. However, if you must use, then add a tbsp of coconut oil or ghee for the best results.
- If using sugar, add equal amount of powdered sugar matching the almond flour amount in cups.
- Adding any flavoring agent, essence or color is a personal choice. I have used saffron milk for adding a touch of saffron in this recipe.
- Use a silicone spatula to knead the dough thoroughly so that the sugar-free sweetener incorporates well in the dough without leaving any chunky or lumpy mass.
- These katlis stay longer in the refrigerator and stay fresh outside for three to five days.
Calories: 32kcal | Carbohydrates: 3.7g | Protein: 1.2g | Fat: 2.8g