Keep the cream cheese and butter out on the kitchen shelf a few hours before you make the Kulfi.
In a blender add the cream cheese, butter and blend for three to four minutes.
Add Cream Cheese And Butter To The Blender
Add the sweetener, and cardamom powder and blend some more.
Add The Sweetener And Cardamom Powder
Add the grounded almonds, blend some more and use a spoon to bring it down.
Add The Grounded Almonds
In a bowl place a cling wrap and put all the Kulfi mixture in it.
Place this bowl in the fridge for half an hour, until the mixture gets a little firm.
Let It Rest For Some Time
Keep the molds you want to freeze the Kulfi in ready.
Push the mixture in the molds, ensure there is no space for air bubbles.
Place the molds in the freezer for at least 4 hours.
Enjoy Keto Kulfi on Mother’s Day and remember to share your pictures with me.
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