Sugar Free Beurre Noisette & Coconut Barfi


Sugar Free Beurre Noisette & Coconut Barfi. 0.75g net carbs.

Barfi is a traditional, very sweet delicacy that’s extremely popular in the Indian subcontinent. Condensed milk and sugar are the core ingredients. The word Barfi is of Persian origin and it means snow. This is because basic barfi is white or off-white in its basic form. You may have seen it in Indian delis, presented as cubes, round or diamond-shaped pieces. It is also known as burfi, burfee or Indian fudge.

My first encounter with barfi was at an Indian wedding a few years back and I was smitten. Sickly sweet but delicious. And very, very moreish indeed. I had 1, then another, then another… and kept going until the whole tray was gone. Never mind the boat-load of sugar I was ingesting. It didn’t concern me back then.

Needless to say that I had no intention of attemtping a home-made replica of those overly sweet…sweets. Until now. Because a few weeks ago I saw barfi in a Deli shop window and began to drool…

I just had to try and make my own keto version and, after several attempts, I finally got there. Mine is a French/Indian fusion, really. And it’s not white.

These barfi are very sweet, but not tooth-achingly sweet – as barfi from Indian delis are. Plus they’re extremely low carb and absolutely delightful. They probably taste better than those first barfis I ate at the wedding.

Sugar Free Beurre Noisette & Coconut Barfi

How To Make Sugar Free Beurre Noisette & Coconut Barfi

You’ll need beurre noisette, condensed milk and desiccated coconut. Plus sweetener and a touch of vanilla extract. Nothing else. Perplexed by beurre noisette? It’s the fancy French term for brown butter, and it’s ridiculously easy to make, so don’t worry about it. You’ll find instructions in the recipe below. As for the condensed milk, my Sugar Free Vegan Condensed Milk is ideal, as it’s made with coconut cream, which adds to the flavour of the barfi.

Sugar Free Beurre Noisette & Coconut Barfi

If you don’t have any condensed milk to hand, please make that first, whether it’s my vegan recipe or a dairy one. It’s absolutely necessary. Trust me, I tried to make barfi with straight coconut cream and with dairy cream. It didn’t work. Not even close.

My choice of sweetener is erythritol. On its own. No pure stevia powder this time. I did use it in my usual combination-style during the initial tests, but I found that it imparted an unpleasant, bitter flavour.  In subsequent batches I omitted the stevia and the problem was solved.

Sugar Free Beurre Noisette & Coconut Barfi

By all means, go ahead and substitute the sweetener if you wish –  I cannot think of any reason why it would be a problem. Just leave pure stevia out of this one.

If you love Indian sweets, you’re gonna love this keto/low-carb Sugar Free Beurre Noisette & Coconut Barfi Indian Sweets recipe. And if you’ve never heard of barfi, let alone tasted it, you’re in for a sensory surprise.


  • Yield: 16 cubes
  • Serving: 1 cube
  • Calories: 108
  • Fat: 11g
  • Net Carbs: 0.75g
  • Protein: 0.8g
Recipe type: Sweet Bites
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Delicious Indian sweets made with brown butter and condensed milk. Totaly indulgent, so don't go overboard. 1 cube is plenty to satisfy any sweet craving.
  1. put butter in a small, heavy-base saucepan.
  2. whisk and bring to the boil - it will foam and sizzle.
  3. turn heat down to medium-low, keep whisking (a silicone hand whisk works the best) and cook for 1-2 mins until the butter has turned golden/brown and fragrant - do not take your eyes off it, as it can burn in seconds.
  4. as soon as it smells nutty and you see brown bits forming on the bottom of the pan, remove it from heat source.
  5. stir in erythritol, then vanilla, condensed milk and coconut.
  6. put the pan back onto medium-low heat, and simmer, stirring often, for 5 minutes.
  7. divide the mixture between two bowls and let it cool - give it an occasional stir as the butter will separate.
  8. add 1-2 drops of food colouring (or 1-2 tsp fresh beetroot juice) to one of the bowls.
  9. after stirring it well once more, pour the plain mixture into a lined, rectangular mould, and press down with the back of a teaspoon to achieve a compact, even layer.
  10. top with the coloured layer (after stirring it well), again pressing down and making it as level as possible.
  11. sprinkle some desiccated coconut all over and tap lightly with the teaspoon to embed it.
  12. freeze for 1 hour, then cut into squares and serve, or keep chilled in a sealed container.
Much like when consuming 'fat bombs', you should not over-indulge.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.

Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂


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