Low Carb Kataifi
Indulge in the luscious layers of "Low Carb Kataifi," a guilt-free twist on the beloved Mediterranean dessert. This keto-friendly recipe swaps traditional pastry with a creative almond flour and mozzarella-based dough, ensuring all the crispy, shredded goodness you crave with a fraction of the carbs. Enhanced by a nutty filling of almonds, walnuts, and a sprinkle of warm cinnamon, the dessert is taken to the next level with a zesty, sugar-free syrup made from granular erythritol, vanilla extract, and lemon zest. Each bite offers a perfect balance of buttery richness and aromatic sweetness, making it the ideal treat for low-carb dieters or dessert enthusiasts alike. Ready in just an hour and serving 12, this lightened-up kataifi is as eye-catching as it is satisfying—perfect for parties, family gatherings, or a weekend indulgence!
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Recipe Information
Ingredients
- 200 g Almond flour
- 170 g Mozzarella cheese
- 30 g Cream cheese
- 1 tsp Baking powder
- 100 g Almonds
- 100 g Walnuts
- 70 g Butter
- 100 g Granular erythritol
- 120 ml Water
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 0.5 tsp Lemon zest
Instructions
Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for about 1-2 minutes until fully melted, then stir to combine.
Add the almond flour and baking powder to the cheese mixture, stirring until a dough forms. Knead gently until smooth.
Divide the dough into thin strands to mimic the texture of traditional kataifi pastry. Spread these strands evenly across the prepared baking tray.
In a food processor, pulse the almonds and walnuts until coarsely ground. Add half of the erythritol and the cinnamon, then pulse again to mix.
Sprinkle the nut mixture evenly over the dough strands.
Melt the butter and drizzle it evenly over the nut-covered dough strands, ensuring complete coverage.
Bake in the preheated oven for about 25-30 minutes, or until golden brown.
While baking, prepare the syrup by combining the remaining erythritol, water, vanilla extract, and lemon zest in a small saucepan. Heat over medium until erythritol dissolves completely. Simmer for another 5 minutes then remove from heat.
Once the kataifi is baked, pour the prepared syrup evenly over the hot pastry.
Allow the dessert to cool completely, which will let it absorb the syrup fully.
Carefully slice and serve. Enjoy this low-carb version of kataifi as a delightful treat!
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.8 g | 407% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 50.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 18.3 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2039 mg | 157% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 712 mg | 15% | |
*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.
