Keto Kadaif
Dive into guilt-free indulgence with this delectable Keto Kadaif recipe, a low-carb take on the classic Middle Eastern dessert. Featuring unsweetened shredded coconut, almond flour, and rich butter, this grain-free alternative delivers the iconic crunch and sweetness without compromising your keto diet. Infused with aromatic vanilla extract, ground cinnamon, and a fragrant rose water syrup, every bite bursts with flavor and tradition. Topped with pecans for an irresistible nutty touch, this dessert is both sophisticated and easy to prepare. Ready in under an hour, it’s a perfect choice for holiday gatherings or a weeknight treat. Enjoy the warm, syrupy goodness of Keto Kadaif with all the satisfaction and none of the sugar!
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Recipe Information
Ingredients
- 200 grams Unsweetened shredded coconut
- 100 grams Almond flour
- 120 grams Butter
- 100 grams Powdered erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 100 grams Pecans
- 250 ml Water
- 2 tablespoons Lemon juice
- 1 tablespoon Rose water
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Melt the butter in a small saucepan over low heat. Once melted, remove from heat and let cool for a few minutes.
In a large mixing bowl, combine the shredded coconut, almond flour, ground cinnamon, and 50 grams of powdered erythritol.
Pour the melted butter and vanilla extract over the coconut mixture. Mix until all the ingredients are well combined and the coconut is fully coated with the butter.
Spread the mixture evenly on the prepared baking sheet, pressing it down with the back of a spoon to flatten.
Place the baking sheet in the preheated oven and bake for 20 minutes or until the coconut is golden brown. Stir the mixture halfway through baking to ensure even browning.
While the coconut mixture is baking, prepare the syrup. In a small saucepan, combine water, remaining 50 grams of powdered erythritol, and lemon juice. Bring to a simmer over medium heat and let it cook until erythritol is completely dissolved, about 5 minutes.
Remove the syrup from heat and stir in the rose water. Let it cool slightly.
Once the coconut mixture is baked, remove it from the oven and let it cool slightly, about 5 minutes.
Chop the pecans into small pieces and sprinkle them evenly over the baked coconut.
Slowly pour the syrup over the coconut and pecans, ensuring even distribution. Let the Kadaif soak up the syrup for at least 10 minutes before serving.
Cut into squares or diamonds and serve warm or at room temperature.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 289 mg | 6% | |
*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.
