Sugar-Free Almond Barfi Recipe (No Jaggery, ~4g carbs per piece)

Diabetes Recipes · 1 · June 27, 2026

This is the sweet to make when you want mithai without the glucose spike — and without the jaggery that gets mistaken for a healthy choice. Almond flour gives it the classic barfi richness; monk fruit or erythritol does the sweetening.

Ingredients (makes ~16 pieces)

• 2 cups almond flour
• 1/2 cup monk fruit or erythritol sweetener (powdered)
• 3 tbsp ghee
• 1/4 cup unsweetened milk
• 1/2 tsp cardamom powder
• Chopped pistachios to garnish

Method

1. Warm the ghee in a heavy pan, add the almond flour, and roast on low until fragrant, 3-4 minutes.
2. Add the sweetener, milk, and cardamom. Stir until it comes together into a soft dough that leaves the sides.
3. Press into a greased tray about 1 cm thick, smooth the top, and scatter pistachios.
4. Cool, then cut into squares. Chill to firm up.

The numbers

Each piece is about 4 grams of carbohydrate, most of it from the almonds, with healthy fat and a little protein. There is no sugar and no jaggery, so the sucrose load that makes regular barfi spike you is simply absent. The fat and protein from the almonds slow it further. This is a sweet you can have a piece of without watching your CGM climb.

Make it your own

• Add a tablespoon of cocoa for a chocolate barfi.
• Use coconut flour for part of the almond flour for a different texture.
• Saffron soaked in the warm milk makes it festive.

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