Keto Rasgulla

Keto Rasgulla is a delightful low-carb twist on the traditional Indian sweet, made with a base of paneer and sweetened with erythritol for a guilt-free indulgence. These soft, spongy balls are infused with cardamom and soaked in a light sugar-free syrup, making them a perfect treat for those on a keto diet.

Ingredients

• Paneer - 200 grams
• Erythritol - 50 grams
• Almond flour - 2 tablespoons
• Cardamom powder - 1/2 teaspoon
• Water - 500 ml
• Vanilla extract - 1/2 teaspoon
• Rose water - 1 teaspoon (optional)

Steps

1. In a bowl, crumble the paneer and knead it well until smooth.
2. Add erythritol, almond flour, and cardamom powder to the paneer and mix until combined.
3. Form small balls (about 1 inch in diameter) from the paneer mixture and set aside.
4. In a saucepan, bring 500 ml of water to a boil and add the paneer balls carefully.
5. Cook the balls in boiling water for about 10 minutes, until they double in size and become fluffy.
6. Once cooked, remove the balls and allow them to cool for a few minutes.
7. In a separate bowl, mix 200 ml of water with erythritol, vanilla extract, and rose water, and stir until dissolved.
8. Add the cooked rasgullas to the syrup and let them soak for at least 10 minutes before serving.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 40 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in protein from the paneer, which aids in muscle repair and growth.

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