Sun-Kissed Keto Delight: A Turkish Brunch Sweet

Allergens

Tree Nuts, Dairy

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup Swerve confectioners sweetener
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup unsalted butter, melted and cooled
• 8 oz raw pecans, finely chopped
• 1/2 cup granulated Stevia
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F (180°C). Line a 9x13 inch baking pan with parchment paper, allowing the edges to overhang for easy removal.
2. In a large bowl, whisk together almond flour, coconut flour, Swerve sweetener, salt, and ground cinnamon. Stir in melted butter until a dough forms.
3. Press half of the dough evenly into the prepared pan. Sprinkle with chopped pecans, then cover with the remaining dough, pressing gently to adhere.
4. Bake for 25 30 minutes or until golden brown and crispy. Remove from oven and let cool completely.
5. In a small saucepan over medium heat, combine granulated Stevia and heavy cream. Stir until dissolved and slightly thickened. Remove from heat and stir in vanilla extract and ground cinnamon.
6. Slice the baked base into squares and serve with a generous drizzle of the sweet cream on top.

Chef’s Insight

This recipe is perfect for those following a keto or low-carb diet, as it uses almond and coconut flour instead of traditional wheat flour.

Notes

This recipe uses Swerve confectioners sweetener and granulated Stevia, both of which are keto-friendly and suitable for baking.