These buttery and flaky keto baklava bars will remind you of the traditional recipe.
It might seem like there's no universe where baklava is keto friendly, but with the help of our sugar free honey even the impossible is possible. These buttery and flaky keto baklava bars will remind you of the traditional recipe and are so yummy. If you want to give them a new spin, you can use any other flavors of syrup like maple pecan or vanilla!
This recipe comes to us from Carolyn from All Day I Dream About Food. She makes yummy keto recipes that are both sweet and savory.
Preheat the oven to 325°F and line an 8×8 pan with parchment paper, with overhanging sides for easy removal.
In a food processor, combine the almond flour, sweetener, salt, and xanthan gum. Pulse a few times to combine. Scatter the butter pieces over and pulse until the mixture resembles coarse crumbs.
Transfer to the prepared baking pan and press firmly into the bottom with a flat-bottomed glass or measuring cup. Bake 15 to 18 minutes, or until the edges are golden brown. Remove and let cool completely.
Nut Topping
In a medium bowl, whisk together the nuts, brown sugar substitute, cinnamon, and orange zest. Stir in the melted butter until well combined.
Spread the nut topping over the cooled crust, pressing to adhere. Return to the 325°F oven to bake another 20 minutes. Remove and let the bars cool in the pan.
Keto Caramel Drizzle
In a small saucepan over medium heat combine the water, allulose, and sugar free honey. Bring to a boil and then reduce to a simmer. Cook about 3 minutes, until slightly thickened.
Drizzle over the cooled bars. Lift the bars out by the overhanging parchment and place on a cutting board. Use a sharp knife to cut the bars into 16 squares or triangles.
