Low-Carb Gulab Jamun

This innovative take on the traditional gulab jamun balances the beloved sweet flavors with a low-carb twist. Made with almond flour and sweetened with erythritol, these soft, syrup-soaked balls offer a delightful texture and a hint of cardamom, making them a guilt-free indulgence that respects the essence of the classic dessert.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or your preferred low-carb sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon cardamom powder
• 1/4 cup heavy cream
• 1/4 cup unsweetened yogurt
• 1 teaspoon rose water
• 1 cup water
• 1/2 cup erythritol (for syrup)
• 1/4 teaspoon saffron strands (optional)
• Oil for frying

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and cardamom powder.
2. Add the heavy cream, yogurt, and rose water to the dry ingredients. Mix until a soft dough forms. If the dough is too sticky, add a little more almond flour.
3. Divide the dough into small balls, about the size of a marble.
4. In a saucepan, combine water and erythritol to make the syrup. Bring to a boil, then reduce heat and simmer for 10 minutes. Add saffron if using and set aside to cool.
5. Heat oil in a deep pan over medium heat. Fry the balls in batches until they are golden brown, ensuring they are cooked through.
6. Once fried, immediately soak the balls in the cooled syrup for at least 30 minutes before serving to absorb the sweetness.
7. Serve warm or at room temperature, garnished with a sprinkle of additional cardamom or crushed pistachios if desired.