Indian · Dessert
Cashew Nut Fudge
A keto-engineered take on classic Indian cashew fudge, built on ground cashews, coconut oil, coconut cream and ghee instead of condensed milk and sugar, sweetened with allulose and lifted with cardamom. Ground flaxseed quietly carries the fibre floor so the macros clear a strict keto gate without losing the fudge's dense, melt-in-the-mouth bite.
$1
15 minsPrep
5 minsCook
110 minsTotal
EasyLevel
Nutrition per serving
270Calories
4.2gProtein
25.8gFat
14.1gCarbs
1.8gSugar
1.6gFiber
102mgSodium
10mgChol
15.2gSat Fat
177mgPotassium
19mgCalcium
1.5mgIron
0mcgVitamin B12
0.7mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Kingfisher Premium Lager
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Line a 10x10cm tin with parchment, leaving an overhang on two sides.
2
Grind the cashews in short pulses to a coarse, slightly oily meal - do not run it into a paste.
3
In a small pan over low heat, melt the coconut oil and ghee together until fully liquid.
4
Stir in the coconut cream, allulose, ground cardamom and salt, and warm gently for 2 minutes, stirring, until the allulose dissolves - do not let it boil.
5
Remove from heat and fold in the ground cashew meal and ground flaxseed until you have a thick, glossy, scoopable paste.
6
Press the mixture firmly and evenly into the lined tin using the back of a spoon, smoothing the top.
7
Scatter the chopped pistachio over the surface and press lightly so it sticks.
8
Chill uncovered for 90 minutes, or until firm enough to hold a clean cut.
9
Lift out using the parchment overhang and cut into 2 equal pieces with a sharp knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g ground to a coarse meal cashew
- 0.6 oz18g melted coconut oil
- 0.8 oz22g coconut cream
- 0.3 oz8g melted ghee
- 0.5 oz14g allulose
- 0 oz1g ground cardamom
- 0.2 oz5g flaxseed ground
- 0.2 oz6g chopped, for topping pistachio
- 0 oz0.5g salt
