Indian Keto Coconut Bars


Step 1Take a bowl and mix the shredded coconut with 300 ml (1 1/4 cup/ 10.1 fl oz) of coconut milk. Keep this mixture aside for 30 minutes.

Step 2 Add remaining 20 ml (0.7 fl oz) coconut milk; add the saffron threads and the erythritol. Mix it properly for the sugar to dissolve.

Step 3 After 30 minutes, heat a wok and melt the ghee in it. Add the coconut mixture, and keep mixing ensuring the flame is at low and the mixture does not stick to the surface. Keep mixing for 5-7 minutes.

Step 4Add the Elaichi / cardamom powder and cook the mixture for another 5 minutes.

Step 5Take a baking tray/ barfi tray (I used a 16 cm/ 6.3 inch square baking tray), butter it and spread the mixture evenly, up to 1 cm thick. Optionally, top with chopped almonds and gently press them in. Freeze it for 2 to 2 1/2 hours.

Step 6Cut small squares according to your own liking and the barfi is ready. Refrigerate for up to 5 days or if too soft, freeze for up to 3 months.