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.
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
Malai
In a bowl mix ricotta cheese, monk fruit sweetener and cardamom powder. Mix well
Put a spoonful of mix into muffin pan filling slots until all malai mix is done.
Smoothen the top of each with silicone spatula
Bake in oven at 350°F for 20 minutes
Ras
On a stove in medium heat bring almond milk and heavy whipping cream to a boil.
Add saffron soaked in 1 tbsp almond milk to milk
Add monk fruit sweetener, cardamom powder and almonds.
Continue stirring and cook until desired thickness is reached. The longer cooked, the thicker the Ras gets.
- 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
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