Keto Greek Rustic Baklava

Low carb, keto friendly, Greek rustic baklava, sugar free, wheat flour free, gluten free and also diabetic friendly!

Keto / Low carb

Keto Greek rustic baklava

I could write a lot about baklava as it is one of the most popular syrupy desserts in Greece.

Baklava is known worldwide and has many variations.

There's no need to write a lot about something that everyone knows.

It is not the first time I tried to make low carb baklava.

It's a dessert that takes time to prepare.

This time I used with my own "fathead" dough variation, my sugar-free syrup and I made a rich and aromatic filling.

In some areas of Greece it's a custom to have baklava at home at Christmas, so this a festive recipe.

In fact, it looks like baklava with hand made phyllo.

My grandmother and mom always used to make baklava with handmade phyllo and it was fantastic.

The handmade phyllo is not crunchy like the store bought one, It's soft, full of the absorbed syrup.

The same goes for this recipe!

With only 1.5 g carbs per portion enjoy without regrets!

Keto Greek Rustic Baklava

Servings 24

• Ingredients for the phyllo dough:

2 bunches / Keto dough for all uses

• Filling ingredients:

200 g / Walnuts (grated)

200 g / Almonds whitened and grated

120 g / Erythritol -Stevia blend 1:1

1 Tbsp / Grated cloves (spice)

2 Tbsp / Cinnamon

• For the phyllo coating:

180 g / Melted butter

• Syrup:

1 1/2 bunch / Sugar-free syrup

• Instructions:

1 Prepare the filling.

Grate the walnuts and almonds using a food processor (but not to much).

2 Add the powdered cloves, cinnamon and sweetener and mix.

3 Make the dough for all uses according to the recipe (the sweet variant) without adding baking soda.

Tip

As the quantity of cheese mixture is quite large, I use a non-stick pan in low temperature, stirring constantly.

4 Grease a baking pan with butter.

I use a 23X33 cm baking pan.

5 Preheat the oven at 160°C (conventional).

6 Divide the dough into 6 parts and roll the phyllo sheets with a rolling pin, between 2 parchment papers or on a silicone surface.

7 Place the first phyllo in the buttered baking pan and spread some filling to cover its surface.

8 Continue this process with the remaining phyllo dough and filling.

Tip

If you have difficulty transferring the phyllo to the baking pan you can cut it in four pieces for easier transport.

9 After placing the last phyllo, carve the baklava with a knife all the way down, into diamond or square cuts.

10 Pour the melted butter on the surface and nail a clove to each piece.

11 Bake the baklava for about 1 hour.

If it gets golden brown very quickly, you have to cover with aluminum foil.

• Syrup:

12 While the dessert is baking, prepare the keto syrup according to the recipe.

13 When the dessert is baked, pour the hot syrup directly on the baklava and wait to be absorbed. This takes about 1 hour.

• Serve and enjoy!

Note:

It's normal for the syrup to crystallize on the surface of the baklava in case you use erythritol.

Keto Greek rustic baklava

Macros for 1 serving:

1. Protein: 7 g

2. Carbohydrates (net): 1.5 g

3. Fat: 27 g

4. Energy: 295 Kcal

Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.

According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.