Sugar-Free Baklava Dessert
Indulge guilt-free with this delectable Sugar-Free Baklava Dessert, a lighter take on the classic Mediterranean treat that doesn’t compromise on flavor. Delicately layered phyllo pastry sheets are brushed with rich, melted butter and filled with a fragrant medley of walnuts, almonds, and pistachios, enhanced by warm spices like cinnamon, nutmeg, and cloves. A luscious sugar-free syrup, made with lemon juice, orange zest, and your favorite honey substitute, ties it all together, infusing every bite with a hint of citrusy sweetness. Perfect for entertaining or a satisfying dessert, this recipe is a must-try for those seeking a refined, sugar-free alternative to traditional baklava.
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Recipe Information
Ingredients
- 16 sheets phyllo pastry sheets
- 0.75 cup unsalted butter, melted
- 1 cup walnuts
- 1 cup almonds
- 0.5 cup pistachios
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup water
- 2 tablespoons freshly squeezed lemon juice
- 0.75 cup honey substitute (e.g. sugar-free honey or yacon syrup)
- 1 teaspoon orange zest
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine walnuts, almonds, pistachios, cinnamon, nutmeg, and cloves. Pulse until the mixture is finely ground, ensuring not to over-process into a paste.
Add vanilla extract and salt to the nut mixture and pulse briefly to combine.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Brush a 9x13 inch baking dish with some of the melted butter.
Place two phyllo sheets in the bottom of the dish and brush lightly with melted butter. Repeat this process until you have stacked eight sheets.
Spread half of the nut mixture evenly over the stacked phyllo sheets.
Layer four more phyllo sheets over the nut mixture, brushing each with butter.
Spread the remaining nut mixture evenly over the stacked phyllo.
Top with the remaining phyllo sheets, continuing to brush each sheet with butter until all layers are used.
Once the last sheet is placed, gently cut the baklava into diamond shapes using a sharp knife.
Bake in the preheated oven for 40-45 minutes, until golden and crispy.
While the baklava is baking, prepare the syrup by combining water, lemon juice, honey substitute, and orange zest in a small saucepan.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes until slightly thickened.
Remove syrup from the heat and allow it to cool to room temperature.
Once the baklava is cooked, remove it from the oven and immediately pour the cooled syrup evenly over the hot baklava, ensuring it seeps into the cuts and edges.
Allow the baklava to cool completely, letting the syrup absorb. This can take several hours, and for best results, let it sit overnight.
Serve at room temperature and enjoy your sugar-free baklava!
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.7 g | 414% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 65.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 14.5 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2177 mg | 46% | |
*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.
