Pumpkin Spice Barfi: Easy Keto Indian Fudge
This year, celebrate Halloween and Diwali by adding Pumpkin Spice Barfi to your menu, a keto and low-carb recipe with 2g net carbs per serving! These cute Indian fudge treats add a delicious twist to Halloween treats and sweet Diwali delights. Use leftover pumpkin puree, homemade spice mix, and grain-free ingredients to create a tasty and festive goody!
Ingredients
- ½ cup Pumpkin Puree
- ⅔ cup Almond Flour
- 4 tbsp Sweetener
- 2 tbsp Coconut Flour
- 2 tbsp Ghee
- 2 tbsp Coconut milk
- ¼ tsp Ginger powder
- ¾ tsp Cinnamon
- ¾ tsp Cardamom powder
- ⅛ tsp Nutmeg
- ⅛ tsp Salt pinch
- Pumpkin seeds or slivered pistachios garnish
Instructions
- Mix the spices in a small bowl to make a homemade pumpkin spice mix.
- Toast the almond and coconut flour in a nonstick pan over medium heat for about five minutes or until a nutty aroma develops. Be attentive to prevent burning.
- Once the flours are toasted, stir in the blended spices and sweetener. Cook for a couple of minutes.
- Add the pumpkin puree, ghee, and coconut milk to the mixture.
- Cook the barfi mixture over low heat, stirring continuously, until it reaches a Play-Doh-like consistency. Adjust the heat as needed to avoid burning.
- Continue stirring the mixture until it comes together and can be shaped with a spatula. Then, switch off the heat.
- Let the mixture cool slightly in the pan until it’s safe to handle, about 5 minutes. If it’s too hot, remove the pan from the heat.
- Divide the mixture into nine portions and shape them into balls.
- Once shaped, slightly flatten the balls and make a dent at the top with your thumb or finger. Use a toothpick or blunt knife to create ridges along the sides.
- Finally, place a pumpkin seed or sliced pistachio into the dent to resemble the stem. Place them on a plate to serve immediately or transfer them to a container, cover and keep them at room temperature for up to 2 days, then refrigerate or freeze them.
Notes
Useful Tips for Pumpkin Spice Barfi
- Using pureed pumpkin is crucial when preparing pumpkin barfi, as pumpkin pie filling has additives, sugar, and spices.d spices.
- Using a toothpick helps score the lines of the pumpkin barfis, but a blunt knife or even a string may also help.
- The barfi mixture is ready to divide into balls when it easily comes away from the pan and can be shaped with a spatula without sticking.
- If the mixture seems too thin, add a teaspoon of coconut or almond flour while allowing it to cook with the mixture.