Celestial Keto Baklava Trifle

Allergens

Nuts, Dairy

Ingredients

• 8 oz almond flour
• 4 oz walnuts, finely chopped
• 1/2 cup granulated erythritol, divided
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 6 tbsp unsalted butter, melted
• 1 cup unsweetened almond milk
• 1/2 cup sugar
• free orange marmalade
• 1/4 cup water
• 1/4 tsp orange extract
• 2 cups heavy whipping cream
• 3 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Fresh mint leaves, for garnish

Instructions

1. In a large mixing bowl, combine almond flour, 1/4 cup granulated erythritol, cinnamon, cardamom, and nutmeg. Mix well.
2. Stir in the chopped walnuts and melted butter until fully combined. Set aside.
3. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish.
4. Press half of the almond flour mixture into the bottom of the prepared dish, forming an even layer.
5. In a saucepan, combine almond milk, orange marmalade, remaining granulated erythritol, and water. Heat until well combined and slightly thickened, then stir in the orange extract. Pour this mixture over the pressed almond flour layer.
6. Sprinkle the remaining almond flour mixture evenly on top of the liquid layer. Bake for 25 30 minutes or until golden brown. Allow to cool completely.
7. In a large mixing bowl, beat together heavy whipping cream, powdered erythritol, and vanilla extract until soft peaks form. Set aside.
8. To assemble the trifle, cut the cooled baklava into squares or rectangles, then layer them in a trifle dish. Drizzle remaining syrup from the baking dish over the layers, ensuring each is well coated.
9. Pipe or spoon whipped cream on top of the final layer and garnish with fresh mint leaves.

Chef’s Insight

A delightful fusion of Turkish baklava and a keto-friendly trifle, perfect for indulging in without guilt.

Notes

Feel free to adjust the spice levels according to personal preference.