Keto-Friendly Lebanese Almond Semolina Cake (Knafeh)

Allergens

Eggs, Almonds, Dairy (Milk, Cream)

Ingredients

• 2 cups almond flour
• 1/2 cup semolina
• 1/2 cup erythritol, granulated
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp unsalted butter, melted
• 1 cup chopped almonds, toasted
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish and set aside.
2. In a large bowl, whisk together the almond flour, semolina, erythritol, and salt.
3. In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and melted butter. Pour this mixture into the dry ingredients and stir until well combined.
4. Fold in the toasted chopped almonds.
5. Pour the batter into the prepared baking dish and spread evenly. Top with an even layer of shredded mozzarella cheese.
6. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly before cutting into squares.

Chef’s Insight

The combination of crunchy almonds and creamy semolina creates a delightful contrast that truly captures the essence of Lebanese cuisine.

Notes

Feel free to experiment with different nuts or sugar substitutes according to your dietary needs.