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5 Keto Diwali Recipes For A Healthy Celebration

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By Dhriti Udeshi,
Nutrition Consultant & Fitness Trainer

KETO CRACKERS

These delicious and versatile crackers can be made per your liking by just changing up the spices. Snacking on keto just got so much more interesting! 

Serving size: 6 crackers 

Makes: 120 – 1 inch crackers

Prep Time: 10 mins 

Bake Time: 14 to 16 mins 

Ingredients

  1. Almond Flour – 1 and 3/4 cup 
  2. Egg – 1 
  3. Cumin Powder – 1-2 tsp
  4. Carom Seeds – 1-2 tsp
  5. Red Chili Flakes – 1 tsp
  6. Salt to taste

Note: Don’t have an oven? These crackers crisp up well on a pan as well. 

Method of preparation

  1. Preheat the oven to 350 F / 175 C.
  2. Whisk together the egg, cumin powder, carom seeds, red chili flakes, and salt.
  3. Add the almond flour, stirring to make a cohesive dough.
  4. Place the dough onto a sheet of parchment. Pat it out with your hands, and top with an additional piece of parchment or plastic wrap. Roll the dough out to about 1/8″ thickness; it should be about 10″ x 12″, or larger.
  5. Remove the top paper, and cut 1″ squares. 
  6. Move the cut crackers, along with the parchment paper, to the baking sheet. 
  7. Bake the crackers for 14 to 16 minutes, until they’re light golden brown. 
  8. Cool the crackers completely before transferring them to an airtight bottle and store it at room-temperature for upto 10 days.

(NUTRITIONAL INFO PER SERVING (6 crackers) – Total Kcal 67, Fat – 6g. Protein – 2g, Total Carbs 2g , NET CARBS – 1g)

KETO CAULIFLOWER SOUP

This Cauliflower Soup is easy, delicious and just needs few ingredients. Have this stew with a Low Carb Almond Roti or just on its own as a soup. 

Servings: 1

Prep Time: 3 min 

Cook Time: 2 min 

Ingredients

  1. Cauliflower – 200 gms
  2. Coconut Milk – 120 ml or 1/2 cup
  3. Mint leaves – 5 to 6 leaves
  4. Green chilly – 1/2 or to taste
  5. Ginger – 1/2 tsp
  6. Olive oil – 1/2 tsp
  7. Salt – to taste 

Method of preparation

  1. Boil one cup of water and  add salt.
  2. Add cauliflower and cook it for 2 mins (The idea is to slightly cook it- you want it to have a crunch while eating it)
  3. In a blender grind mint leaves, green chilly, ginger with little water.
  4. In a pan heat olive oil, add mint chilly paste and saute it for a minute.
  5. Add cauliflower and saute for one minute and add coconut milk and bring to a boil.

(NUTRITIONAL INFO PER SERVING – Total Kcal 310 , Fat – 27g. Protein – 6g, Total Carbs 12g , NET CARBS – 8g)

KETO ALMOND ROTI 

In this recipe, we have replaced traditional flour with Almond Flour to make this keto friendly. Adding psyllium husk and healthy fats to the almond flour, makes this roti absolutely delicious.

Serving size: 1 roti

Prep Time: 1 min 

Cook Time: 2-3 mins 

Ingredients

  1. Almond Flour – 2 Tbsp
  2. Psyllium Husk/Isabgol – 1 Tbsp
  3. Coconut Oil – 2 Tsp
  4. Ghee – 1/2 tsp
  5. Ajwain/Carom Seeds – 1/2 tsp
  6. Salt to taste
  7. Hot water, as needed 

Method of preparation

  1. Combine all the ingredients in a bowl (except water) and mix well
  2. Add hot water accordingly to form a slightly wet dough
  3. Refrigerate for about 10 mins
  4. After 10 mins, check the consistency of the dough, if it is too dry add additional water 1 tsp at a time
  5. Take 2 pieces of parchment paper and place the ball between the sheets and roll lightly and gently to flatten it out 
  6. Remove one of the parchment papers and transfer the other paper with the flattened dough to a hot pan. 
  7. Cook one side for about 1 minute and slowly remove the second parchment paper
  8. Slowly flip to the other side and cook till it is golden brown on both sides

(NUTRITIONAL INFO PER SERVING – Total Kcal 208 , Fat – 19g. Protein – 3g, Total Carbs 7g , NET CARBS – 1g)

KETO BIRYANI

Keto Cauli ‘rice’ is an amazing combination of spicy flavors and mouth-watering textures. When served with raita, it makes a complete meal in itself. 

Serving size: 2

Prep Time: 5 mins 

Cook Time: 5-7 mins 

Ingredients

  1. Cauliflower Rice – 1.5 cups
  2. Onion- 1/2 cup or 1 Small sized 
  3. Tomato- 1/4 cup or 1 Small sized
  4. Ginger Garlic Paste – 1 tsp
  5. Ghee – 1 tbsp
  6. Cumin Seeds: 1 tsp
  7. Garam Masala / Pav Bhaji Masala – 2 tsp
  8. Cilantro/Coriander: 1 tbsp
  9. Salt to taste

Method of preparation

  1. In a wok saute cumin seeds in 1 tbsp of hot ghee
  2. Add onions and saute for 1 min
  3. Add ginger garlic paste and saute for 30 seconds
  4. Add garam masala and tomato pieces and saute for 1 min
  5. Add the cauliflower rice and cook for about 2-3 mins 
  6. Add salt and cilantro and mix well
  7. Eat it while its still hot!

(NUTRITIONAL INFO PER SERVING – Total Kcal 128, , Fat – 10g. Protein – 2g, Total Carbs 7g , NET CARBS – 5g)

KETO BARFI

Almond Barfi is traditionally made of almonds, sugar, ghee and cardamom powder. Here we have replaced sugar with a Keto approved sweetener, Swerve (which is 0 carbs), and the outcome is just as finger licking good like the original version. This mouth watering dish can be served as a dessert or snack and can be eaten guilt free.

Pieces: Makes 15 pieces

Prep Time: 3 mins 

Cook Time: 10 mins 

Ingredients

  1. Almond Flour – 1 cup
  2. Swerve/Sweetener of Choice – 1/2 cup
  3. Water- 1/4 cup
  4. Ghee- 1 tbsp and extra for greasing the pan
  5. Cardamom Powder – 1/2 tsp
  6. Saffron – Few Strands

Method of preparation

  1. In a saucepan, add the sweetener and water and bring it to a boil. Simmer and let it boil for 3 mins. Note that you will not be able to do the ‘one thread consistency’ test with swerve. 
  2. Add the almond flour,cardamom powder and saffron and keep stirring for 3-4 mins till the mixture becomes a dough like consistency and leaves the sides of the sauce pan. 
  3. Add the ghee and mix well again
  4. Smear your hands with water and test by rolling a small pinch of the mixture in between your fingers. You should be able to form a non sticky ball. This is the correct consistency.
  5. Remove the dough from the saucepan and knead it for 1 min using a spoon to make it smooth.
  6. While it is still warm, Put your dough between parchment paper and roll the dough into thin layer and cut to make piece

 (NUTRITIONAL INFO PER PIECE – Total Kcal 57, Fat – 5g. Protein – 1.6g, Total Carbs 1.33g , NET CARBS – 0.53g)

KETO KULFI

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that we have adapted to make it healthy. Here we use greek yogurt/hung curd as the base instead of milk which makes its extra creamy.

For extra flavor, you could add a few drops of rose water or ground pistachios.

Serving Size – 1 kulfi

Recipe yields – 6 kulfi’s 

Prep Time: 10 mins 

Cooling time: 8 hours 

Ingredients 

  1. Greek Yogurt / Hung Curd – 1 cup
  2. Swerve / sweetener of choice – 1/4 cup or to taste
  3. Cardamom Powder / Elaichi Powder – 1/4 tsp
  4. Freshly ground almonds or nuts of your choice- 2 tbsp
  5. Saffron strands – a few
  6. Rose water – a few drops (optional)

Method of Preparation 

  1. Coarsely blend almonds/nuts and keep aside
  2. Combine greek yogurt, swerve and cardamom powder in a bowl.
  3. Add saffron strands to 1/2 tsp of hot water and stir it around.
  4. Mix in the saffron, blended nut mixture and rose water to the yogurt mixture.
  5. Put them in ice-cream molds and freeze over night

(NUTRITIONAL INFO PER PIECE – Total Kcal 54, Fat – 3g. Protein – 4g, Total Carbs 2g , NET CARBS – 2g)

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