Keto Greek Baklava: A Delicious Fusion of Classic and Low-Carb Dessert

Allergens

Tree Nuts, Walnuts

Ingredients

• 2 cups almonds, finely chopped 2 cups walnuts, finely chopped 1 cup unsalted butter, melted 1 1/2 tsp ground cinnamon 3/4 tsp ground cloves Pinch of salt 8 large sheets keto
• friendly phyllo dough Syrup: 1/2 cup granulated erythritol or another keto
• friendly sweetener 1/4 cup water 2 tbsp lemon juice 1/2 tsp ground cinnamon 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine almonds, walnuts, cinnamon, cloves, and salt. Mix well.
3. Brush a 9x13 inch baking dish with some of the melted butter.
4. Place two sheets of keto friendly phyllo dough on the prepared baking dish and brush with butter. Repeat with the remaining phyllo sheets, adding one new sheet each time and brushing with butter after each addition.
5. Evenly spread the nut mixture over the top phyllo layer.
6. Carefully roll up the phyllo layers, enclosing the nuts. Cut into 2 inch squares and place them in the prepared dish.
7. Bake for 30 35 minutes or until golden brown.
8. While the baklava is baking, prepare the syrup by combining erythritol, water, lemon juice, cinnamon, and cloves in a saucepan. Bring to a boil and simmer for 1 minute, then remove from heat.
9. Once the baklava is done, remove it from the oven and pour the syrup evenly over the warm pastry. Let it sit for about an hour before serving.

Chef’s Insight

When cutting the phyllo layers, ensure each sheet is evenly covered in butter for a crispy texture.

Notes

Adjust the syrup's sweetness according to your preference. - For a different texture, you can add a layer of crumbled keto-friendly cookies between the phyllo sheets.