Deliciously Simple Keto Baklava!

It’s true that when you make something yourself, you can make it your own by adding your favorite flavors. This deliciously simple keto baklava recipe is easy to make…in fact so is the Filo Pastry. Speaking of…it’s the softest keto pastry, so very easy to roll out. I will add some suggested additional flavors so you can customize the recipe if you wish.

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Serves 9

Nutritional Information per Serve:
Cal: 3152 | Net Carbs: 27.2g | Fiber: 59.7g | Total Carbs: 86.9g | Fat: 280.5g | Protein: 112.5g

Ingredients:
1 x Keto Filo Pastry: https://youtu.be/lGgVcH247Xc?si=sa8sB0dvcdlbu1sJ
200g/ 2 cups Walnuts
3g/ 1 tsp Ground Cinnamon
60g/ 4 tbsp Butter, melted (use Coconut Oil to make it Dairy-Free)
50g/ 1/4 cup Sweetener
125g/ 1/2 cup Water
Oven Temperature: 320F/160C

Optional/Additional Flavors you might wish to try:
Orange or Lemon Zest: Sprinkle on top of each Nut layer
AllSpice: okay to substitute Ground Cinnamon

METHOD: For the best results please follow the tutorial provided in the video.

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Deliciously Simple Keto Baklava!
#ketorecipes #ketobaklava

Did you know that you can have baklava on the keto  diet? Okay it wasn’t possible before because we   didn’t have the ideal pastry for a baklava recipe  and with the creation of my new filo pastry recipe   this certainly comes out so beautiful. I honestly  cannot taste a difference between this keto  

Version and the regular. Of course you’re going  to need a filo pastry that is keto friendly so   if you haven’t made yours yet click on this link  now and do note the nutritional information and   your shopping list is listed in the description  box with two sets of measurements and let’s get  

Into this recipe now. I’m going to be using my  keto filo pastry dough that I posted recently   and this amount equates to 294 grams which is the  whole recipe. Roll it out as thin as you can get  

It. Okay set your filo pastry aside for now and  just for your understanding, what we’re going to   do is cut the pastry to the size of your pan. Now  I’m using a 6×6 inch oven safe pan. You want to  

Use something similar so you have enough pastry.  Okay in the bowl I have 2 cups of walnuts. Now   you can use pistachio nuts but you’re going to  need a total of 2 cups to have enough nuts. Add  

That to your food processor so that we can chop  this finely and then add a teaspoon of ground cinnamon. You want to pulse about eight  times. You don’t want the nuts to be too fine.

Yes! Okay mine went for a little bit longer…  it’s kind of a long pulse but you can see that   they aren’t totally ground fine. All right we’ll  set this aside for now and let’s melt 60 grams of butter. Now with the butter we’re going  to coat each sheet of pastry with the  

Melted butter. Okay I’m just cutting my  pastry so that it fits properly into the dish. If you’re using the same size pan as I am you  should get about eight sheets of filo pastry which  

Is going to be quite good. So first we’ll start  off by coating the base of the pan with melted butter, then we’ll add a layer of filo pastry, and because we’re going to add a second  layer of pastry I’m just going to coat  

This one in butter first. We’ll then  progress to add the nuts and then   one layer of pastry and repeat that  and then top off with two layers of pastry. So in here I have a quarter cup of  crushed nuts. I just want to just spread them  

First but you’re going to need in total  a half a cup of the nuts to make a full   layer. Adding another layer of filo, brush with  butter, a half cup of crushed nuts and spread that… and repeat the steps. Add your filo brush  

With melted butter and a half cup of  nuts for your nut layer and spread that. Okay and for the final layer  we’re going to add more pastry,   of course brush with butter, and  I think I’m going to do something  

A little different on top I’m just going  to create folds like regular puff pastry. I’ve just got some leftover nuts  that I couldn’t grab with my cup   so I’m just going to sprinkle this over  and some pistachio nuts just for color and

Variation. I just have a little bit of butter left  so I’m going to sprinkle that onto my nuts, on top, cover with foil and into the oven it goes. And after you have baked  it for 20 minutes we’re going   to remove from the oven and remove  the foil, and bake for another 10

Minutes. The hardest part is waiting. We’re missing one  more component of a regular baklava recipe and   that is a syrup and we’re going to create a  simple syrup simply by adding a half a cup   of water to the pan and a quarter cup of  monk fruit sweetener preferably powdered  

Or even better use allulose. All right  stirring constantly you want to bring   your simple syrup to a boil and then let it  continue boiling while you continue stirring,   and let it reduce to about a  quarter cups worth of simple syrup. Okay my simple syrup has  reduced to about a quarter cup  

We’re going to set that aside and  grab our baklava from the oven. Okay just taking note of the baklava  and the baking time. We first went   for 20 minutes with the foil on, removed the  foil and it was baked at the 10 minute mark,  

However I went another 10 minutes just to  see what happens and it does have little   flecks of crispiness. That is exactly what  I wanted. And now we cut into the baklava.   We our slices so we’re going to do there,  and there and then go on the diagonal, like

That. Do note with monk fruit it  has a tendency to crystallize so   I would just take this straight from boiling  because this all disappears and then pour it   over. I’m not allowed allulose in Australia  apparently, so I can’t get allulose but that  

Would be the perfect sweetener to use it won’t  crystallize. Okay we pour our simple syrup over,   and that’s why we cut it before  so the syrup can seep through the slices. Just remove one slice so I can  show you the inside… look at that.

Taste test! Look how lovely and soft  that is. It just cuts into the baklava so easily. Little bit of cinnamon, sweetness, soft  nuts with soft pastry… what more could you ask   for. I love that this baklava recipe is so  easy to make and it’s so keto friendly and  

I feel like it should actually become one of the  dessert staples on keto. You know like keto fluff,   or mousse, or cheesecake, because it’s so low  in carbs. I hope you get to try it and do let  

Me know what you think. Thank you so much for  watching, stay safe and be well. I came in hot.