Keto Baklava Bars
It might seem like there's no universe where baklava is keto friendly, but with the help of our sugar free syrups even the impossible is possible. These buttery and flaky keto baklava bars will remind you of the traditional recipe and are so yummy. These bars are low carb and we substitute honey with our own keto friendly caramel syrup. 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.
Makes 16 bars. Macros per serving (1 bar):
Calories: 185 | Fat: 17.4 g | Net Carbs : 1.9 g | Protein: 4 g
- 1 ½ cups almond flour
- ¼ cup powdered sugar substitute
- ¼ tsp salt
- ¼ tsp xanthan optional
- 5 tbsp butter, cubed, chilled
- 1 ½ cup finely chopped nuts of choice
- ⅓ cup brown sugar substitute
- ½ tsp cinnamon
- ½ tsp orange zest
- 3 tbsp butter, melted
- 3 tbsp water
- 3 tbsp allulose
- 1 tbsp ChocZero Caramel Syrup
- ½ tsp vanilla extract
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.
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.
In a small saucepan over medium heat combine the water, allulose, and ChocZero Caramel Syrup. 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.