Keto Baklava Magic

Allergens

Nuts, Dairy

Ingredients

• 1. 2 cups almond flour 2. 1/4 cup granulated erythritol 3. 1 teaspoon cinnamon 4. Pinch of salt 5. 6 tablespoons melted unsalted butter 6. 1/2 cup chopped walnuts 7. 1/2 cup chopped pistachios 8. 1/4 cup granulated erythritol for syrup 9. 1/2 cup water for syrup 10. 1 teaspoon vanilla extract for syrup

Instructions

1. In a large mixing bowl, combine almond flour, 1/4 cup erythritol, cinnamon, and salt. Mix well.
2. Add melted butter to the dry mixture and blend until a crumbly dough forms.
3. Preheat oven to 350°F (175°C). Grease an 8 inch square baking dish.
4. Press half of the dough into the bottom of the prepared dish, pressing firmly to create an even layer.
5. Sprinkle the chopped walnuts and pistachios over the dough layer.
6. Crumble the remaining dough over the nuts, then gently press down on top to secure it in place.
7. Bake for 25 30 minutes, or until golden brown.
8. While the baklava is baking, prepare the syrup by combining erythritol, water, and vanilla extract in a saucepan. Bring to a boil, then simmer for 5 minutes.
9. Remove baklava from oven and let it cool for 5 minutes. Pour the warm syrup evenly over the top, ensuring it soaks into every layer.
10. Let the baklava sit for at least 2 hours to absorb the flavors fully before cutting and serving.

Chef’s Insight

The crunchiness of the almond flour layers perfectly balances the nutty sweetness of the walnuts and pistachios.

Notes

This keto-friendly baklava recipe is a delightful twist on a classic dessert, perfect for anyone following a low-carb diet.