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Keto Baklava Bars

Deliciously sweet and nutty Keto Baklava Bars, a healthier twist on a classic dessert perfect for gatherings or with tea.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour
  • 0.25 cups powdered erythritol sweetener Can be adjusted to taste.
  • 0.25 tsp salt
  • 0.25 tsp xanthan gum Optional
  • 5 tbsp butter (chilled, in small pieces) Keep butter chilled for best results.
For the nut topping
  • 1.5 cups finely chopped walnuts Alternative nuts include pecans, almonds, or pistachios.
  • 1/3 cup brown sugar replacement Choose a preferred sweetener.
  • 0.5 tsp cinnamon For added warmth.
  • 0.5 tsp orange zest Freshly grated for best flavor.
  • 3 tbsp butter (melted)
For the honey syrup
  • 3 tbsp water
  • 3 tbsp allulose Can substitute with xylitol.
  • 1 tbsp allulose honey Or liquid allulose.
  • 0.5 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line an 8 inches by 8 inches metal baking pan with parchment paper.
  2. In a food processor, combine almond flour, erythritol sweetener, salt, and xanthan gum. Pulse to combine.
  3. Add chilled butter pieces to the mixture and pulse until crumbly.
  4. Press the mixture into the prepared pan evenly and bake for 15-18 minutes until edges are golden brown. Let it cool completely.
Nut Topping
  1. In a bowl, mix the chopped nuts with the brown sugar replacement, cinnamon, and orange zest.
  2. Stir in the melted butter and press the mixture evenly over the cooled crust.
  3. Return to the oven and bake for an additional 20 minutes.
Honey Syrup
  1. In a saucepan over medium heat, combine water, allulose, and allulose honey. Bring to a boil, then reduce to a simmer and cook for about 3 minutes.
  2. Whisk in vanilla extract before removing from heat.
Assembly
  1. Once the bars have cooled, drizzle the syrup generously over the top.
  2. Using the parchment paper, lift the bars out and cut them into 16 squares or triangles.

Notes

These bars can be enjoyed warm or at room temperature. For added indulgence, serve with whipped cream or low-carb vanilla ice cream. Store in an airtight container for a week at room temperature or refrigerate for up to two weeks.