By Akshara
November 5, 2026
This sugar-free keto barfi offers a luxurious, low-carb alternative to traditional milk-based mithai for Diwali 2026. Made with a rich combination of fine almond flour, coconut flour, pure desi ghee, and erythritol, it delivers an authentic melt-in-the-mouth texture without spiking blood sugar levels. Infused with green cardamom and crowned with toasted nuts, it keeps festive celebrations keto-friendly and guilt-free.
1.5 cups fine blanched almond flour  2 tablespoons coconut flour  1/4 cup pure desi ghee  1/3 cup powdered erythritol or monk fruit sweetener  1/4 cup unsweetened heavy cream or full-fat coconut cream  1/2 teaspoon green cardamom powder  1 tablespoon slivered almonds and pistachios for garnish
Melt the pure desi ghee in a non-stick pan over low heat, add the blanched almond flour and coconut flour, and roast gently for four to five minutes until aromatic and lightly golden.
Pour in the heavy cream and green cardamom powder, stirring continuously on low flame until the mixture absorbs the liquid and pulls away cleanly from the pan edges.
Remove the pan from heat, let the mixture cool for three minutes until warm, then mix in the powdered erythritol until a smooth, pliable dough forms.
Press the dough evenly into a parchment-lined square tray, press slivered almonds and pistachios into the surface, chill in the refrigerator for thirty minutes, and cut into neat squares before serving.