Moroccan Keto Baklava Bites: A Delectable Fusion of Flavors and Textures

Allergens

Nuts (walnuts)

Ingredients

• 1 cup almond flour
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup cinnamon
• 2 tablespoons coconut oil
• 2 teaspoons cardamom
• 1/2 teaspoon nutmeg
• Pinch of salt
• 1/4 cup erythritol or other keto
• friendly sweetener
• 2 tablespoons water
• 1 teaspoon orange blossom water (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch round baking dish or line with parchment paper.
2. In a medium bowl, combine almond flour, walnuts, cinnamon, cardamom, nutmeg, and salt. Mix well.
3. Add coconut oil and erythritol to the dry mixture. Using a fork or pastry cutter, blend until crumbly. Gradually add water and orange blossom water (if using) until the dough comes together.
4. Press half of the dough evenly into the prepared baking dish to form the bottom layer. Reserve the remaining dough for later use.
5. Bake for 10 minutes, then remove from the oven and let cool slightly.
6. In a small saucepan, combine a few tablespoons of water with a few drops of orange blossom water (if using) to create a light syrup. Set aside.
7. Once the bottom layer has cooled, sprinkle the remaining dough evenly over the surface and press gently to adhere.
8. Return to the oven and bake for an additional 10 12 minutes, or until golden brown and crispy.
9. Remove from the oven and let cool completely. Drizzle with the orange blossom syrup just before serving.

Chef’s Insight

The combination of flavors and textures in this recipe is inspired by traditional Moroccan Baklava, but adapted to fit the keto diet. Enjoy this fusion dessert as a sweet treat or after-dinner delight!

Notes

This recipe is designed to be both cinematic and SEO-optimized for online readers. The ingredient list and instructions are clear and easy to follow, with an emphasis on the sensory experience of the dish.