Go Back

Keto Baklava Bars

Delightfully sweet and nutty, these Keto Baklava Bars are a low-carb twist on a classic dessert, perfect for satisfying your sweet tooth while sticking to a keto lifestyle.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour Make sure to use finely ground almond flour for the best texture.
  • 0.25 cups powdered erythritol sweetener
  • 0.25 tsp salt
  • 0.25 tsp xanthan gum Optional, for added texture.
  • 5 tbsp butter (chilled, in small pieces) Cold butter helps create a flaky texture.
For the nut topping
  • 1.5 cups finely chopped walnuts (or mixed nuts) You may substitute with pecans, almonds, or pistachios.
  • 0.33 cups brown sugar replacement
  • 0.5 tsp cinnamon
  • 0.5 tsp orange zest
  • 3 tbsp butter (melted)
For the honey syrup
  • 3 tbsp water
  • 3 tbsp allulose (or xylitol)
  • 1 tbsp allulose honey (or liquid allulose)
  • 0.5 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F and line an 8x8 inch metal baking pan with parchment paper.
  2. For the crust, combine almond flour, erythritol sweetener, salt, and xanthan gum in a food processor. Pulse to combine, then scatter in the cold butter and pulse until crumbly.
  3. Press the mixture into the prepared pan and bake for 15-18 minutes until golden. Let cool completely.
Nut Topping
  1. In a bowl, mix the chopped nuts, brown sugar replacement, cinnamon, and orange zest.
  2. Stir in the melted butter and press the mixture over the cooled crust.
  3. Bake for an additional 20 minutes and let cool.
Honey Syrup
  1. In a saucepan, combine the water, allulose, and allulose honey. Boil, then simmer for about 3 minutes.
  2. Whisk in the vanilla extract.
Serving
  1. Drizzle the syrup over the cooled bars, lift out with the parchment, and cut into 16 squares or triangles.

Notes

Serve warm drizzled with syrup or chilled. Perfect with herbal tea or strong coffee. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Some tips: ensure the butter is cold for the crust's texture, and don't hesitate to mix different nuts for variety.