When we’re in the mood for something sweet, comforting, and a little nostalgic, Keto Coconut Ladoo always hits the spot. These soft, fragrant dessert bites are inspired by the traditional Indian laddoo we grew up loving, but with a modern low-carb twist that fits perfectly into our keto lifestyle.
We love making these for gatherings, celebrations, or even as a simple after-dinner treat. What makes them truly special is the blend of shredded coconut, almond flour, and ghee—ingredients that feel luxurious but are pantry staples for most of us on keto. The rosewater and cardamom add just the right amount of floral warmth, and the monk fruit sweetener keeps it all in check without spiking our blood sugar.
They’re easy to whip up, don’t require baking, and are surprisingly satisfying for such a simple treat. Whether we’re enjoying them with a cup of tea or packing them up for a festive platter, these little bites are always a hit.
Keto Coconut Ladoo (Low-Carb Indian Dessert)
These keto coconut ladoos are rich, fragrant dessert bites made with shredded coconut, almond flour, ghee, and a hint of rosewater and cardamom. Sweetened naturally with monk fruit, they’re the perfect low-carb treat that feels like a celebration in every bite.
Ingredients
Instructions
Make the Dough:
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In a mixing bowl, combine shredded coconut, almond flour, and cardamom.
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Stir in the monk fruit sweetener and melted ghee.
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Add rosewater and mix well.
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Slowly add in coconut cream (or heavy cream), one tablespoon at a time, until the mixture binds together like dough.
Form the Ladoos:
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Using your hands, scoop about 1 tablespoon of the mixture and roll it into a ball.
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Repeat until all the dough is used.
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Roll the ladoos in extra shredded coconut if desired for a finished look.
Chill & Serve:
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Chill the ladoos in the fridge for 15 minutes to firm up.
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Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Servings: 12 ServingCalories:110kcalTotal Fat:10gSaturated Fat: 6gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:2g
Note
Substitutions & Variations:
- Dairy-Free: Use coconut oil instead of ghee, and coconut cream instead of heavy cream.
- Nut-Free: Substitute sunflower seed flour or additional shredded coconut for almond flour.
- Flavor Twist: Add a drop of vanilla or almond extract for extra depth.
- Festive Flair: Press a pistachio into the top of each ladoo before chilling.
