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Rasmalai in a bowl

Keto Rasmalai made with Ricotta Cheese

A delicious and easier keto rasmalai recipe using ricotta cheese and swapping sugar out for monk fruit sweetener to make low carb and keto friendly.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine Indian
Servings 8
Calories 126.1 kcal






  • In a bowl mix ricotta cheese, monk fruit sweetener and cardamom powder. Mix well
    Malai mix
  • Put a spoonful of mix into muffin pan filling slots until all malai mix is done.
    Malai in muffin pan
  • Smoothen the top of each with silicone spatula
    malai smoothen
  • Bake in oven at 350°F for 20 minutes


  • On a stove in medium heat bring almond milk and heavy whipping cream to a boil.
    Almond milk and heavy whipping cream
  • Add saffron soaked in 1 tbsp almond milk to milk
  • Add monk fruit sweetener, cardamom powder and almonds.
    Ras ingredients added
  • Continue stirring and cook until desired thickness is reached. The longer cooked, the thicker the Ras gets.
    Ras done


  • Take the malai and line up in a single layer in a bowl
    Malai in bowl
  • Add the ras to the malai
    Add Ras to Malai
  • Refrigerate rasmalai for at least an hour before serving


  • The baked ricotta cheese molds (malai) will brown on the edges a little bit.  Do not be alarmed and is okay and does not impact the taste.
  • The milk syrup (ras) gets thicker the longer you cook.  If you prefer it thicker cook for a longer time and stir intermittently.


Serving: 2-malaisCalories: 126.1kcalCarbohydrates: 2.6gProtein: 4.5gFat: 11.2gSaturated Fat: 6.1gCholesterol: 36.1mgSodium: 73.1mgPotassium: 71.8mgFiber: 0.4gSugar: 0.2gVitamin A: 355.5IUVitamin C: 0.5mgCalcium: 117.4mgIron: 0.3mgNet Carbs: 2.2g
Keyword american rasmalai, keto, keto rasmalai, keto recipes, low carb, low carb rasmalai, low carb recipes, ricotta cheese rasmalai
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