Coconut Almond Burfi
Typically a burfi is made with milk and sugar, which are both high in carbs and not ideal for a keto diet. This is an iteration which is low-carb, gluten-free, and keto-friendly made using almonds and coconut, which creates similar textures and flavours. - by Janti Brasali, Seriously Keto
- 100g Burnt Butter
- 200g Desiccated Fresh Coconut / Dry Coconut
- 200g Coarsely Ground Almond
- 25g Swerve
- 200g Cream
- 1/2 tsp Salt
Instructions (For The Burnt Butter)
- In a saucepan (make sure it’s large enough as the butter will bubble), heat up 150g of butter over medium-high heat (or more as some of the butter will evaporate and you can store the burnt butter for future use).
- Stir or swirl the saucepan continuously.
- Bubbles will appear, but they will subside over time.
- Once the burnt butter is ready, it will be golden brown in colour and have a nutty aroma.
- Pour the burnt butter into a jar or bowl and set aside.
- Store in an airtight container in the chiller or ambient temperature.
Instructions (For The Burfi)
- In a large saucepan, heat up the burnt butter and coconut, and cook until the coconut is brown and fragrant.
- Add Swerve, salt, and almonds. Stir well until everything is well combined.
- Add cream and mix well.
- Transfer the mixture to a flat pan lined with parchment paper and flatten it out into a 2-3cm thick rectangle. Make sure the mixture is packed tightly to avoid a crumbly burfi.
- Press whole almonds about 5cm apart into the burfi (plan to have them centred when you cut it to serve).
- Let it cool in the chiller for at least 2 hours or overnight preferred.
- Cut the burfi into small rectangles to serve.