Carrot Fufu | Low Carb, Gluten-free, Keto-friendly??? Fufu
So I decided to add carrot fufu to my list
of low carb fufu recipes.
I know you guys will say Flo don carry come
Make una free me o, I couldn’t resist that
opportunity to add
a bright colour to the low carb fufu series.
We have white, cream, brown, almost black
and now orange.
If you have any other vegetable you would
want me to fufulize,
please let me know in the comments.
I’m up for it.
Make sure you watch till the end to see me
sample this carrot fufu.
I’ll be using baby carrots for better malleability.
Please note that if you are on a keto diet,
carrots are not keto-friendly.
You can only eat carrots while on maintenance
that is after you have achieved your desired
I have more important stuff to say on this
so keep watching with rapt attention!
I cut off the shoots and trimmed off some
No need to scrape them but if yours are very
muddy, scrape them.
I grate them first because that way my blender
can do a better job of blending them.
Then blend with as little water as possible.
Pour into a sieve lined with a chiffon cloth.
This is supposed to be carrot juice but you
can see that
it has oxidized so fast with all that manipulation.
I am not drinking that abeg!
Press out all the juice.
Add the pulp to a pot and start stirring on
Because I am using only carrot pulp for this
carrot fufu, I am thinking, thinking ooo!
that since most of the sweetness is gone with
the carbs hence sugar has reduced considerably
hence the carrot fufu
can safely be enjoyed by even those on a strict
low carb diet.
Keto experts, expert dieticians and nutritionists
in the house
please what do you think about this my assumption?
Since we have removed all this juice from
the carrots where does that leave us
in terms of the carbs and sugars remaining
in the carrot pulp?
I found online that carrot pulp contains 1g
of carbs per 100g of carrot pulp
but I don’t know if I should trust that one
When it heats up, continue to stir for another
I noticed that it is quite dry so I added
some of the juice.
As always, this carrot is not mouldable on
so I will be using psyllium husk to bind it.
Add half a teaspoon of that.
Continue mixing for 2 more minutes or till
it forms a moldable dough.
Add some more juice.
Cover and steam for half a minute.
Mix again and it is done!
This carrot fufu started out as a test but
it turned out pretty nice and beautiful.
I expected it to be sweet but not at all because
all the sweetness went with the water.
The only thing that feels weird about it is
the colour because
there’s no classic fufu meal that is orange
Carrot fufu OH!
I actually think that Xanthan Gum would be
a better binder fro this.
It doesn’t feel very supple.
Yea, it’s moldable quite alright but it can
So use xanthan gum instead of psyllium husk.
And it doesn’t taste like carrots eh!
You know because all the sweet taste of carrots
has been thrown away,
it’s in the water.
I thought I could use the water to make carrot
juice but that thing oxidized so fast.
That’s why you cant really make carrot juice
without a juicer.
It requires as little manipulation as possible.
Maybe I should have added lemon juice but
then it wouldn’t be pure carrot juice anymore.
When I want to make carrot juice I just want
pure, unadulterated carrot juice.
Bah byee see youu soon!