Low Carb Islak Baklava
Indulge in the irresistible decadence of **Low Carb Islak Baklava**, a keto-friendly take on the beloved Turkish dessert. Crafted with layers of buttery low-carb phyllo pastry, a spiced pecan and almond flour filling, and a luscious sugar-free syrup infused with vanilla and lemon, this recipe delivers all the rich, syrupy goodness you love without the guilt. Perfect for those watching their carbs, this innovative twist on traditional baklava keeps the texture crisp and the flavors bold. With a preparation time of 30 minutes and a bake time of 40 minutes, this low-carb treat is ideal for special occasions or as a luxurious sweet treat for your healthy lifestyle. Embrace this exquisite dessert today, and enjoy a satisfying delight that’s big on flavor and low in carbs!
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Recipe Information
Ingredients
- 12 sheets Low-carb phyllo pastry sheets
- 120 grams Unsalted butter
- 150 grams Pecans or walnuts
- 50 grams Almond flour
- 1 teaspoon Ground cinnamon
- 150 grams Granulated erythritol
- 150 ml Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F).
Melt the unsalted butter in a small saucepan or microwave and set aside.
Finely chop the pecans or walnuts, then mix them in a bowl with almond flour and ground cinnamon.
Lightly brush a 9x13-inch baking dish with some of the melted butter.
Lay one sheet of low-carb phyllo pastry in the dish and brush it lightly with butter. Repeat with 5 more sheets, buttering each layer.
Spread half of the nut mixture evenly over the layered phyllo sheets.
Place another sheet of phyllo on top of the nuts, butter it, and repeat layering with the remaining 5 sheets, buttering in between each.
Spread the remaining nut mixture evenly over the phyllo layers.
Finish with the final sheet of phyllo, brushing with butter.
Using a sharp knife, cut the baklava into squares or diamonds.
Bake in the preheated oven for about 35-40 minutes or until golden brown.
While the baklava is baking, make the sugar-free syrup by combining water, granulated erythritol, lemon juice, and vanilla extract in a saucepan.
Bring the mixture to a boil, stirring until the erythritol is dissolved. Lower the heat and simmer for about 10 minutes until slightly thickened. Allow it to cool.
Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava.
Allow the baklava to absorb the syrup and cool down before serving, about 3-4 hours.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 8.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 795 mg | 17% | |
*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.
