Keto Islak Baklava
Indulge in a decadent slice of **Keto Islak Baklava**, a guilt-free twist on the classic Turkish dessert designed to satisfy your sweet cravings while staying low-carb. This recipe marries the rich nuttiness of almond and coconut flours with the warm, aromatic flavors of cinnamon and walnuts, creating a perfectly chewy yet delicate texture. Sweetened with erythritol and drenched in a sugar-free syrup infused with lemon essence, this baklava is irresistibly moist—a true nod to its “islak” (meaning “wet” in Turkish) heritage. With just 3 net carbs per serving, this keto-friendly delight combines traditional elegance with modern health-conscious flair, making it the ultimate treat for your next gathering or dessert craving. Perfectly cut into diamond shapes and ready in just over an hour, it's a show-stopping addition to any low-carb lifestyle!
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Recipe Information
Ingredients
- 200 g Almond flour
- 100 g Butter
- 150 g Walnuts
- 100 g Erythritol powder
- 50 g Coconut flour
- 3 large Eggs
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 100 ml Unsweetened almond milk
- 1 teaspoon Cinnamon
- 120 ml Sugar-free syrup
- 150 ml Water
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 180°C (356°F) and grease a baking pan with butter.
In a large bowl, mix together almond flour, coconut flour, xanthan gum, and salt.
Melt the butter and add it to the dry ingredients. Mix until well combined.
In a separate small bowl, beat the eggs and add the vanilla extract and almond milk. Mix well.
Combine the wet ingredients with the dry ingredients and mix until a dough forms.
Knead the dough slightly and divide it into two equal parts.
Roll out each part into thin sheets between two sheets of parchment paper.
Finely chop the walnuts and mix them with erythritol powder and cinnamon.
Place one sheet of dough into the prepared pan, spreading it evenly to cover the base.
Sprinkle half of the walnut mixture evenly over the dough.
Layer the second sheet of dough on top and sprinkle with the remaining walnut mixture.
Using a sharp knife, cut the baklava into diamond-shaped pieces.
Bake in the preheated oven for 35-40 minutes or until golden brown.
While the baklava is baking, prepare the syrup.
In a saucepan over medium heat, combine sugar-free syrup, water, and lemon juice. Bring it to a boil and reduce the heat, letting it simmer for about 10 minutes.
Once the baklava is out of the oven, let it cool slightly and then pour the syrup evenly over the top ensuring each piece is covered.
Allow the baklava to absorb the syrup completely. This will take about 1-2 hours.
Serve at room temperature and enjoy your keto-friendly islak baklava!
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 73.6 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 17.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 906 mg | 70% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
