• Mindful Carbing

Diabetic Friendly Badam Pista Barfi

Diabetic friendly, almond pistachios diamonds

In this recipe, we have taken a classic kaju pista katli and made it low carb, diabetic and keto friendly. We have replaced the sugar and used Swerve (a natural sugar alternative) and replaced cashew powder with almond flour. This recipe is so versatile that you can change up the ingredients and change the taste. For eg. substitute cashews for almonds and walnuts for pistachio and you have something absolutely different and delicious. Make it for any festival and your guests and your waist will thank you later.


Nutrition Information of Key Ingredients (WW points: 2 SP per serving)

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients


Serving size: 1 Barfi / square

Makes: 15 Barfis / Squares

Prep Time: 10 mins Cook Time: 20 minutes


  1. Almond Flour - 1 cup

  2. Swerve/Sweetener of Choice - 1/2 cup + 2 tbsp

  3. Water- 1/4 cup + 1 tbsp

  4. Powdered Pistachios - 1/2 cup

Method of preparation

Step 1 - Make the almond dough

  1. In a saucepan, add the 1/2 cup sweetener and 1/4 cup water.

  2. Stir and bring it to a boil. Note that you will NOT be able to do the 'one-thread consistency' test with swerve or other 0 calorie sweeteners.

  3. Add the almond flour and keep stirring for 3-4 mins till the mixture becomes a dough and leaves the sides of the sauce pan

  4. Remove the dough from the saucepan let it cool for about 10 mins.

  5. Once it is cool to touch, knead the dough for 1-2 mins. This helps in making the dough smooth

  6. Place the dough between 2 sheets of parchment paper and roll out to about 1/4 inch thickness.

  7. Set aside.

Step 2 - Make the Pistachios Dough

  1. In a bowl, add the powdered pistachios, 2 tbsp of sweetener and 1 tbsp of water and knead to form a dough.

  2. Place the dough between 2 sheets of parchment paper and roll out to about 1/8 inch thickness.

  3. Set aside.

Step 3 - Combine

  1. Remove the top parchment papers from the dough mixtures.

  2. Flip the pistachio layer over the almond layer.

  3. Roll gently to ensure the layers stick.

  4. Remove the top parchment paper.

  5. Cut into desired shape.

  6. Store in an airtight container for upto 7 days.

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