Muhallabia (Sugar-Free)
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
0 of 8 ready
Step-by-Step Instructions
- 1
In a saucepan combine almond milk, water, and erythritol; heat over medium until just simmering, stirring to dissolve the sweetener.
- 2
In a separate bowl whisk egg yolks with cornstarch until smooth.
- 3
Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- 4
Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens (about 5‑7 minutes).
- 5
Remove from heat, stir in cardamom and vanilla extract.
- 6
Divide the custard into two serving bowls, smooth the tops, and chill for at least 1 hour.
- 7
Before serving, sprinkle a pinch of cinnamon on each portion.
*Pro Tips
- 1
Use a low‑glycemic sweetener like erythritol or stevia to keep the glycemic load low.
- 2
Ensure continuous stirring to prevent lumps and curdling of the custard.
Why It's Diabetic-Friendly
The recipe uses unsweetened almond milk and a sugar‑free sweetener, providing minimal impact on blood glucose; portion size (½ cup per serving) keeps carbohydrate load low.
⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.
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