This Indian Pudding recipe is a delicious sweet treat that’s low carb and easy to make. If you’re looking for the perfect ethnic treat, you’ve hit the jackpot. This delicious Indian Kheer recipe only takes about 5 minutes to make. I think it’s one of the quickest desserts I’ve ever made.
Why You’ll Love This Indian Dessert
Yes, I did indeed make a low carb Indian dessert! If you’re familiar with Indian desserts, you’ll realize how impossible sounding this is. All that milk! All that sugar! Oh but all that taste!
If you are unfamiliar with this dish–well now, that’s because I made it up.
Phirni or kheer are both very popular of course, but a keto kheer is a whole different ballgame.
Since this Keto Almond Phirni Kheer is so easy to make, I tend to use it often for my sweet cravings. Not only is it low carb as mentioned before, but it’s also keto, gluten-free, soy-free, etc. It’s a great option for killing those cravings without ruining your healthy focus.
This Almond Phirni Kheer is great any time of the year. However, I tend to make it around the holidays a lot. It makes for a great addition to the dessert table without adding a ton of time.
I realize I really should have posted this right before Diwali, but I’ve been a little busy lately with my new cookbooks , one for the air fryer and one for the Instant Pot.
What Does Indian Pudding Taste Like
Kheer made with these ingredients has a luxuriously creamy, lightly sweet, and delicately spiced flavor profile that feels both comforting and elegant. The heavy whipping cream creates a rich, velvety base, while the unsweetened almond milk keeps it light enough to enjoy without feeling too heavy. Because it uses almond flour instead of rice, the texture becomes smooth, custard-like, and slightly nutty, almost like a cross between traditional kheer and a softly set almond pudding.
The Truvia adds gentle sweetness without overpowering the natural flavors, allowing the spices to shine. Cardamom brings its classic floral, warm, almost citrusy aroma that defines traditional kheer, while the saffron strands, once crushed and infused, contribute a subtle earthy sweetness and a touch of luxury, along with a faint golden hue. Together, the cardamom and saffron make the kheer taste fragrant, exotic, and soothing.
Overall, this low-carb kheer tastes creamy, nutty, aromatic, and lightly sweet, with the signature warmth of Indian dessert spices and a silky texture that feels indulgent without being heavy.
What Is The Difference Between Phirni And Kheer?
So these two are close cousins. Kheer can usually involve a variety of things, such as whole rice grains, zucchini kheer like my recipe here , or bottle gourd kheer, etc. But phirni is typically only made with ground rice.
The main difference then is one of texture. A kheer can have a little chew and bite in it, depending on what you’ve added.
A phirni in contrast is all about smooth, milky texture. It’s more like making malt-o-meal, except, if I can say, A LOT MORE DELICIOUS!
But of course if you’re doing Keto, rice is utterly out of the question. Enter that stalwart of keto cooking–almond flour. Yup. That works. And I tried it, and perfected it, so you don’t have to.
Trust me, you won’t be able to do tell the difference between regular Phirni and this keto phirni. So if you’re craving and Indian Kheer? Try this low carb kheer instead and enjoy!
Ingredients You’ll Need
- 3/4 cup Heavy Whipping Cream - Heavy cream creates the rich, luxurious base of this kheer. It provides thickness, creaminess, and that traditional velvety mouthfeel you usually get from slow-simmered milk in classic kheer.
- 1 cup Unsweetened Almond Milk - Almond milk lightens the texture while still contributing a mild nutty flavor that complements the almond flour. It also helps achieve the proper volume and consistency without adding extra carbs.
- 1/2 cup Superfine Almond Flour - Almond flour replaces rice in this low-carb version. As it cooks, it thickens the mixture naturally, giving the kheer a pudding-like body while adding delicate nutty flavor.
- 2 tablespoons Truvia - Truvia sweetens the kheer without the carbs of sugar. It blends easily into the warm mixture and provides a clean sweetness that doesn’t overpower the spices.
- 1/2–1 teaspoon Ground Cardamom - Cardamom is essential to kheer’s signature flavor. It adds floral, warm, slightly citrusy notes and enhances the dessert’s aroma. You can use the lower amount for a subtle flavor or the higher amount for a more pronounced spice.
- 2–3 Saffron Strands - Saffron contributes a delicate honey-like sweetness, earthy floral notes, and a soft golden color. Crushing the strands before adding them helps release their natural oils, allowing the flavor to infuse fully into the warm kheer.
How To Make Indian Pudding
- Combine ingredients. In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
- Cook the pudding. Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
- Chill and serve. Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
Tips And Tricks
Here are some helpful tips and tricks to ensure your keto kheer turns out creamy, aromatic, and perfectly thickened every time.
- Simmer low and slow. Almond flour thickens quickly but develops its best texture when gently simmered. Keep the heat low to prevent graininess.
- Whisk frequently. Stirring often prevents lumps from forming and helps the almond flour blend smoothly into the cream and almond milk.
- Bloom the saffron. Crush the saffron strands and soak them in a tablespoon of warm almond milk or cream for a few minutes before adding. This boosts both color and flavor.
Variations
Here are several delicious and keto-friendly variations to help you customize your low-carb kheer, whether you want to change up the flavor, texture, or richness.
- Coconut Kheer - Replace half the almond milk with full-fat coconut milk for a richer, tropical flavor. Add a touch of coconut extract for an extra boost.
- Rose Kheer - Stir in 1–2 teaspoons rose water at the end for a fragrant, floral twist. Pair with pistachios for a classic Indian dessert profile.
- Chocolate Kheer - Add 1–2 tablespoons unsweetened cocoa powder while simmering for a decadent chocolate pudding variation. Sweeten slightly more to balance the cocoa.
What To Enjoy With Indian Pudding
Here are some delicious pairings that elevate the warm, spiced comfort of Indian pudding and turn it into an irresistible dessert experience.
- Vanilla Ice Cream - The classic pairing. The cold, creamy ice cream melts into the hot pudding, creating a perfect contrast of temperature and texture.
- Whipped Cream -Lightly sweetened whipped cream adds airy richness that complements the dense, molasses-forward flavors.
- Maple Syrup Drizzle - A touch of maple syrup enhances the pudding’s warm, earthy sweetness and pairs beautifully with the cornmeal base.
How Long Does It Last?
Keto kheer stores very well and keeps its flavor beautifully over several days. Once cooled, you can refrigerate it in an airtight container for 3–4 days.
The mixture tends to thicken as it chills because of the almond flour and heavy cream, so you may want to stir in a splash of almond milk when reheating to restore its creamy consistency.
Keto kheer can be enjoyed cold or warm, and the flavors of saffron and cardamom actually deepen as it sits.
Can You Freeze It?
Freezing is possible for up to 1 month, though the texture may become slightly grainy due to the dairy content; a gentle reheat and vigorous whisking usually help smooth it out again.
More Indian Treats
- Another great Indian dessert recipe you should try is my Instant Pot Halva Recipe . It’s a fantastic Indian dessert that’s vegan-friendly and made easily in an Instant Pot.
- If you enjoy this Almond Phirni Kheer, and are not low carb you should definitely check out my pressure cooker Indian Kheer recipe ! It’s an easy and flavorful dessert that’s done in under 30 minutes. Now that one is NOT low carb, but it’s delicious and suitable for anyone who is not keto.
If you’re looking for a new and easy dessert recipe, I would definitely give this Keto Indian Pudding a try. Not only does it hit the spot, but it takes hardly any effort to prepare. I have no doubt you’ll love it as much as I do.
Indian Pudding | Low Carb Indian Kheer Recipe
Ingredients
- ▢ 3/4 cup ( 178.5 g ) Heavy Whipping Cream
- ▢ 1 cup ( 250 g ) Unsweetened Almond Milk
- ▢ 1/2 cup ( 56 g ) Superfine Almond Flour
- ▢ 2 tablespoons ( 2 tablespoons ) Truvia
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Ground Cardamom
- ▢ 2-3 ( 2 ) Saffron Strands , crushed
Instructions
In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
If you aren’t keto and want to make this, buy coarsely ground rice flour or whirl about some rice in your blender, until you get a coarse finish and substitute that for the almond flour.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
This Indian Pudding recipe is a delicious sweet treat that’s low carb and easy to make. If you’re looking for the perfect ethnic treat, you’ve hit the jackpot. This delicious Indian Kheer recipe only takes about 5 minutes to make. I think it’s one of the quickest desserts I’ve ever made.
Why You’ll Love This Indian Dessert
Yes, I did indeed make a low carb Indian dessert! If you’re familiar with Indian desserts, you’ll realize how impossible sounding this is. All that milk! All that sugar! Oh but all that taste!
If you are unfamiliar with this dish–well now, that’s because I made it up.
Phirni or kheer are both very popular of course, but a keto kheer is a whole different ballgame.
Since this Keto Almond Phirni Kheer is so easy to make, I tend to use it often for my sweet cravings. Not only is it low carb as mentioned before, but it’s also keto, gluten-free, soy-free, etc. It’s a great option for killing those cravings without ruining your healthy focus.
This Almond Phirni Kheer is great any time of the year. However, I tend to make it around the holidays a lot. It makes for a great addition to the dessert table without adding a ton of time.
I realize I really should have posted this right before Diwali, but I’ve been a little busy lately with my new cookbooks , one for the air fryer and one for the Instant Pot.
What Does Indian Pudding Taste Like
Kheer made with these ingredients has a luxuriously creamy, lightly sweet, and delicately spiced flavor profile that feels both comforting and elegant. The heavy whipping cream creates a rich, velvety base, while the unsweetened almond milk keeps it light enough to enjoy without feeling too heavy. Because it uses almond flour instead of rice, the texture becomes smooth, custard-like, and slightly nutty, almost like a cross between traditional kheer and a softly set almond pudding.
The Truvia adds gentle sweetness without overpowering the natural flavors, allowing the spices to shine. Cardamom brings its classic floral, warm, almost citrusy aroma that defines traditional kheer, while the saffron strands, once crushed and infused, contribute a subtle earthy sweetness and a touch of luxury, along with a faint golden hue. Together, the cardamom and saffron make the kheer taste fragrant, exotic, and soothing.
Overall, this low-carb kheer tastes creamy, nutty, aromatic, and lightly sweet, with the signature warmth of Indian dessert spices and a silky texture that feels indulgent without being heavy.
What Is The Difference Between Phirni And Kheer?
So these two are close cousins. Kheer can usually involve a variety of things, such as whole rice grains, zucchini kheer like my recipe here , or bottle gourd kheer, etc. But phirni is typically only made with ground rice.
The main difference then is one of texture. A kheer can have a little chew and bite in it, depending on what you’ve added.
A phirni in contrast is all about smooth, milky texture. It’s more like making malt-o-meal, except, if I can say, A LOT MORE DELICIOUS!
But of course if you’re doing Keto, rice is utterly out of the question. Enter that stalwart of keto cooking–almond flour. Yup. That works. And I tried it, and perfected it, so you don’t have to.
Trust me, you won’t be able to do tell the difference between regular Phirni and this keto phirni. So if you’re craving and Indian Kheer? Try this low carb kheer instead and enjoy!
Ingredients You’ll Need
- 3/4 cup Heavy Whipping Cream - Heavy cream creates the rich, luxurious base of this kheer. It provides thickness, creaminess, and that traditional velvety mouthfeel you usually get from slow-simmered milk in classic kheer.
- 1 cup Unsweetened Almond Milk - Almond milk lightens the texture while still contributing a mild nutty flavor that complements the almond flour. It also helps achieve the proper volume and consistency without adding extra carbs.
- 1/2 cup Superfine Almond Flour - Almond flour replaces rice in this low-carb version. As it cooks, it thickens the mixture naturally, giving the kheer a pudding-like body while adding delicate nutty flavor.
- 2 tablespoons Truvia - Truvia sweetens the kheer without the carbs of sugar. It blends easily into the warm mixture and provides a clean sweetness that doesn’t overpower the spices.
- 1/2–1 teaspoon Ground Cardamom - Cardamom is essential to kheer’s signature flavor. It adds floral, warm, slightly citrusy notes and enhances the dessert’s aroma. You can use the lower amount for a subtle flavor or the higher amount for a more pronounced spice.
- 2–3 Saffron Strands - Saffron contributes a delicate honey-like sweetness, earthy floral notes, and a soft golden color. Crushing the strands before adding them helps release their natural oils, allowing the flavor to infuse fully into the warm kheer.
How To Make Indian Pudding
- Combine ingredients. In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
- Cook the pudding. Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
- Chill and serve. Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
Tips And Tricks
Here are some helpful tips and tricks to ensure your keto kheer turns out creamy, aromatic, and perfectly thickened every time.
- Simmer low and slow. Almond flour thickens quickly but develops its best texture when gently simmered. Keep the heat low to prevent graininess.
- Whisk frequently. Stirring often prevents lumps from forming and helps the almond flour blend smoothly into the cream and almond milk.
- Bloom the saffron. Crush the saffron strands and soak them in a tablespoon of warm almond milk or cream for a few minutes before adding. This boosts both color and flavor.
Variations
Here are several delicious and keto-friendly variations to help you customize your low-carb kheer, whether you want to change up the flavor, texture, or richness.
- Coconut Kheer - Replace half the almond milk with full-fat coconut milk for a richer, tropical flavor. Add a touch of coconut extract for an extra boost.
- Rose Kheer - Stir in 1–2 teaspoons rose water at the end for a fragrant, floral twist. Pair with pistachios for a classic Indian dessert profile.
- Chocolate Kheer - Add 1–2 tablespoons unsweetened cocoa powder while simmering for a decadent chocolate pudding variation. Sweeten slightly more to balance the cocoa.
What To Enjoy With Indian Pudding
Here are some delicious pairings that elevate the warm, spiced comfort of Indian pudding and turn it into an irresistible dessert experience.
- Vanilla Ice Cream - The classic pairing. The cold, creamy ice cream melts into the hot pudding, creating a perfect contrast of temperature and texture.
- Whipped Cream -Lightly sweetened whipped cream adds airy richness that complements the dense, molasses-forward flavors.
- Maple Syrup Drizzle - A touch of maple syrup enhances the pudding’s warm, earthy sweetness and pairs beautifully with the cornmeal base.
How Long Does It Last?
Keto kheer stores very well and keeps its flavor beautifully over several days. Once cooled, you can refrigerate it in an airtight container for 3–4 days.
The mixture tends to thicken as it chills because of the almond flour and heavy cream, so you may want to stir in a splash of almond milk when reheating to restore its creamy consistency.
Keto kheer can be enjoyed cold or warm, and the flavors of saffron and cardamom actually deepen as it sits.
Can You Freeze It?
Freezing is possible for up to 1 month, though the texture may become slightly grainy due to the dairy content; a gentle reheat and vigorous whisking usually help smooth it out again.
More Indian Treats
- Another great Indian dessert recipe you should try is my Instant Pot Halva Recipe . It’s a fantastic Indian dessert that’s vegan-friendly and made easily in an Instant Pot.
- If you enjoy this Almond Phirni Kheer, and are not low carb you should definitely check out my pressure cooker Indian Kheer recipe ! It’s an easy and flavorful dessert that’s done in under 30 minutes. Now that one is NOT low carb, but it’s delicious and suitable for anyone who is not keto.
If you’re looking for a new and easy dessert recipe, I would definitely give this Keto Indian Pudding a try. Not only does it hit the spot, but it takes hardly any effort to prepare. I have no doubt you’ll love it as much as I do.
Indian Pudding | Low Carb Indian Kheer Recipe
Ingredients
- ▢ 3/4 cup ( 178.5 g ) Heavy Whipping Cream
- ▢ 1 cup ( 250 g ) Unsweetened Almond Milk
- ▢ 1/2 cup ( 56 g ) Superfine Almond Flour
- ▢ 2 tablespoons ( 2 tablespoons ) Truvia
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Ground Cardamom
- ▢ 2-3 ( 2 ) Saffron Strands , crushed
Instructions
In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
If you aren’t keto and want to make this, buy coarsely ground rice flour or whirl about some rice in your blender, until you get a coarse finish and substitute that for the almond flour.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Indian Pudding | Low Carb Indian Kheer Recipe
Ingredients
- 3/4 cup Heavy Whipping Cream
- 1 cup Unsweetened Almond Milk
- 1/2 cup Superfine Almond Flour
- 2 tablespoons Truvia
- 1/2-1 teaspoon Ground Cardamom
- 2-3 Saffron Strands crushed
Instructions
In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
If you aren’t keto and want to make this, buy coarsely ground rice flour or whirl about some rice in your blender, until you get a coarse finish and substitute that for the almond flour.
Indian Pudding | Low Carb Indian Kheer Recipe https://twosleevers.com/keto-kheer-recipe/
Let me tell you, it’s not easy to make a healthy pie crust. At least when you’re creating your own recipe. It took a few trial and errors to land this perfect Keto Pie Crust. It was well worth the effort–and guess what? No rolling required!
Why You’re Going To Love This Keto Pie Crust
- Fast. Made in under 30 minutes .
- Easy. No rolling required.
- Low Carb . Only 5 net carbs per serving.
- Gluten Free . Great for any family that has gluten allergies.
- Delicious. Tastes just like your favorite pie crust recipe!
When following a keto diet, most recipes that call for a crust are just made crustless. Kiss that tactic goodbye and start using this Keto Pie Crust instead. It I guarantee it will make those recipes that call for a crust, much more satisfying.
Keto Pie Crust | Gluten Free Pie Crust Recipe
A low carb lifestyle can be tough sometimes. It calls for a strict focus, especially at first, since there can be quite a few details to remember and include. However, it gets easier the more you learn about it and the more you find recipes like this Keto Pie Crust to make the holidays and special occasions easier to stay on track.
There were some recipes I just wouldn’t make because I wasn’t a fan of them without a crust. However, I was elated when I landed this Keto Pie Crust because it changed my recipe game dramatically. I bet it will change a few recipes for you too.
How To Make Low Carb Pie Crust
Do you know what I love about this recipe?
No rolling out the dough.
Let me tell you why.
I actually really suck at rolling out pie dough. But I mean, REALLY suck. I don’t have the patience, I don’t have a light enough hand or pie crust just hates me, I’m not sure which it is.
So when I made this Low Carb Pie Crust recipe , I wanted one you could simply pat out. I’m a really good patter. What I lack in rolling abilities, I make up in patability!
This super easy pie crust is one where you just mix up a bunch of ingredients in a bowl, and then you start patting.
- In a small bowl, mix together almond flour and powdered Swerve.
- Pour in the melted coconut butter and mix well until you have a crumbly mixture.
- Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
- Bake at 400F for 8-10 minutes. If you find the top starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375F.
- Allow the crust to cool for 30 minutes and then fill with the filling of your choice.
What Can I Use Instead Of Butter For Pie Crust?
When I created this recipe, I wanted to make a pie crust that was a Keto Pie Crust , a Gluten Free Pie Crust , and a Vegan Pie Crust .
In order to make it all three of those things, I couldn’t use butter in this recipe. So, I did what I always do when I need to find a replacement for dairy in one of my recipes – I used coconut oil!
What Ingredients Will I Need To Make Keto Pie Crust?
You only need THREE ingredients to make this Low Carb Pie Crust.
No, I’m not kidding.
Here’s what you’ll need:
- Superfine Almond Flour
- Powdered Swerve
- Melted Coconut Oil
What Kind Of Low Carb Pie Can You Make With Keto Pie Crust?
- Use my Keto French Silk Pudding and make a delicious, low carb French Silk Pie.
- Make this Keto Apple Pie Filling (which isn’t made with apples) for a classic apple pie everyone will love.
- Another great pie filling option is my Low Carb Pumpkin Pie Pudding. It’s easy to make, low carb, and is sure to make an irresistible keto pumpkin pie !
Want MoreKeto Recipes?
- Instant Pot Butter Chicken
- Instant Pot Garlic Parmesan Spaghetti Squash
- Low Carb Garlic Chicken
- Instant Pot Green Beans with Bacon
- Low Carb Italian Sausage Soup
- Instant Pot Chicken
- Instant Pot Chicken Tikka Masala
- Peppercorn Sauce
If you love this Keto Pie Crust recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Keto Pie Crust | Easy Low Carb Pie Crust Recipe
Ingredients
- ▢ 1 cup ( 112 g ) Superfine Almond Flour
- ▢ 2 tablespoons ( 2 tablespoons ) Powdered Swerve
- ▢ 1/4 cup ( 54.5 g ) Melted Coconut Oil
Instructions
- In a small bowl, mix together almond flour and powdered Swerve.
- Pour in the melted coconut butter and mix well until you have a crumbly mixture.
- Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
- Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
- Bake at 400F for 8-10 minutes. If you find the top starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375F.
- Allow the crust to cool for 30 minutes and then fill with the filling of your choice. The French Silk Pudding would be perfect for this crust.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
