One time when I was making halwa, I noticed that I didn't have enough carrots, nor did I have any pumpkin purée which I often use in combination with the carrot to do this recipe. I had some extra cooked quinoa kicking around and thought I would see if it would work. Not only did it work, it gave it a nice texture that I enjoyed with the flavours in the recipe. I suspect that a lot of things could work, but try the quinoa if you have extra to use up some time.
Keto Carrot Quinoa Halwa Recipe
Ingredients:
- 2 tablespoons homemade vegan butter, room temp (*May sub with coconut oil or ghee if not vegan or dairy-free.)
- 6 cups carrots, peeled and grated
- 1 cup cooked quinoa, tightly packed
- 1½ cups coconut milk beverage
- ¼ cup Swerve Brown or Lakanto Golden Sweetener
- 1 tablespoon vegan protein powder (*Or vanilla-flavoured whey isolate if not vegan.)
- ¾ tsp cardamom powder
- ¼ teaspoon fine sea salt
- 2 tablespoons cashews or roast pistachios, chopped and toasted
- 2 tablespoons organic raisins
Directions:
Heat vegan butter in your Instant Pot on the Sauté setting. Add the grated carrot. Saute for 2-3 minutes.
Stir in coconut milk beverage. Close the lid and set to ‘sealing’ mode for 5 minutes followed by a quick pressure release.
Open the Instant Pot and set to ‘Sauté’ again. Add quinoa, Swerve Brown, and vanilla protein powder, stirring continuously for 2-3 minutes.
Lower heat to 'Slow Cooker' to simmer until most of the milk has reduced, stirring occasionally. Stir in the cardamom powder, salt, raisins and cashews. Serve in a bowl topped with more chopped cashews and an extra sprinkle of cardamom powder if desired.
Did you make this carb-up sugar-free carb-up Instant Pot carrot quinoa halwa recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
