Low Carb Kadaif
Indulge in the guilt-free decadence of Low Carb Kadaif, a reimagined take on the classic Middle Eastern dessert that’s perfect for keto enthusiasts and anyone cutting back on sugar. This recipe swaps traditional vermicelli strands for nutrient-rich unsweetened shredded coconut and almond flour, creating a dessert that's both satisfying and low in carbs. The layers are infused with crushed walnuts, aromatic cinnamon, and vanilla, then baked to golden perfection before being drenched in a luscious sugar-free maple syrup infused with lemon juice for a tangy-sweet finish. Ready in just 50 minutes, this rich, nutty treat is great for sharing and ideal for those seeking a healthier sweet fix. Serve chilled or at room temperature for an irresistible low-carb dessert centerpiece that’s high on flavor but easy on the waistline.
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Recipe Information
Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup almond flour
- 1 cup crushed walnuts
- 0.5 cup unsalted butter
- 0.5 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 cup sugar-free maple syrup
- 0.5 cup water
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, stir in the erythritol sweetener until it is well dissolved.
Add the shredded coconut, almond flour, crushed walnuts, vanilla extract, and ground cinnamon to the butter mixture, stirring until everything is well combined.
Press half of the coconut mixture into the lined baking pan, spreading it evenly to form the first layer. Use a spatula to press it tightly into the pan.
Bake this layer in the preheated oven for about 10 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly.
Meanwhile, in the same saucepan, bring water, sugar-free maple syrup, and lemon juice to a boil, then reduce heat and let it simmer for about 3-4 minutes until it slightly thickens.
Pour half of this syrup over the baked layer in the pan, spreading it evenly.
Add the remaining coconut mixture on top, press it down gently, and pour the remaining syrup evenly over this layer.
Return the pan to the oven and bake for another 20 minutes until it is golden and the syrup is absorbed.
Remove from the oven and allow it to cool completely in the pan before slicing into 8 squares or diamonds.
Serve at room temperature or chilled as a delightful low-carb dessert.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.2 g | 364% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 20.8 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1518 mg | 32% | |
*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.
