Keto Baklava Tart with Greek Yogurt Cream: A Mouthwatering Delight for Low-Carb Dessert Lovers

Allergens

Nuts (walnuts, pecans), Dairy (Greek yogurt)

Ingredients

• 4 oz almond flour
• 1/2 cup walnuts, chopped
• 1/4 cup pecans, chopped
• 1/4 cup unsweetened shredded coconut
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cardamom
• 1/4 tsp salt
• 5 tbsp butter, melted
• 8 phyllo sheets (keto
• friendly)
• 1/3 cup sugar substitute
• 1/3 cup water
• 1 orange, zested and juiced
• 2 cups Greek yogurt
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). In a large bowl, mix together almond flour, walnuts, pecans, shredded coconut, cinnamon, nutmeg, cardamom, and salt.
2. Brush the bottom of an 8 inch round tart pan with melted butter. Layer 5 phyllo sheets, brushing each with butter and folding over edges to form a rim.
3. Sprinkle half of the nut mixture evenly over the buttered phyllo layers. Top with another layer of phyllo, brush with butter, and repeat with the remaining nut mixture.
4. In a small saucepan, combine sugar substitute, water, orange zest, and 2 tablespoons of orange juice. Heat until the sugar substitute has dissolved, then remove from heat and let cool.
5. Pour the cooled syrup over the top phyllo layer. Bake for 30 35 minutes or until golden brown and crispy. Let cool for 10 minutes before removing from the tart pan.
6. In a bowl, mix Greek yogurt, remaining orange juice, vanilla extract, and a sugar substitute to taste (if neede
7. .
8. Slice the baklava tart into wedges and serve with a generous dollop of Greek yogurt cream on top.

Chef’s Insight

To achieve the perfect texture, layer phyllo sheets with ample butter in between. Allow the tart to cool slightly before removing from the pan to maintain its shape.

Notes

Ensure you use keto-friendly phyllo sheets to keep this dessert within the ketogenic guidelines.