Being nuts about nuts, how about trying to make and bake a keto baklava? I’ve tried lots of versions of this sweet and nutty pastry traveling the world. I loved the pistachio version in Turkey the most. Anyhow, this is a walnut version. Of course, you can use any type of nuts.
Keto baklava. For real?
Let’s clarify a couple of issues first. There is no such thing as a keto baklava. The phyllo dough used in the original thing makes all the difference. The dough is, naturally, full of carbs and contains plain flour (gluten), so that is not an option here. Moreover, the sugar and honey which we’re not using here, do contribute to the real baklava texture and flavor. In fact, if you’re a paleo-style consumer, do add some raw honey to the syrup, I won’t blame you.
So, for now, this is as close to baklava as I could get without losing too much of the original shape and flavor. While the original recipe calls for lemon zest, I dared to use orange zest as I love the walnut-orange combination. If I used pistachio, I’d go for lemon zest.
In fact, I can’t wait to bake another baklava, using pistachio nuts, as this is such a lovely dessert in winter months!
By the way, I consider my secret ingredient in this recipe to be cocoa butter. I think it absolutely elevates the flavors in baklava. Will you give it a chance and let me know if you agree?
- 6 tbsp. water
- 4 tbsp. IMO syrup
- 1 tbsp. orange zest
- 1/8 tsp. orange oil optional
- 6 tbsp. erythritol
- Preheat the oven to 390°F (200°C). Line a large baking tray with parchment paper.
- In a large bowl, using an electric mixer, beat the egg whites until fluffy. Slowly add in erythritol and keep beating until stiff and shiny. Add chia seeds, mixed with psyllium husks. Carefully mix with a hand whisk until thoroughly combined.
- Pour the batter into the baking tray and flatten with a spatula. Bake for 10 minutes and let chill.
- When cooled, remove the parchment paper (try taking the paper off the dough rather than trying to get the dough off the paper) and cut into 3 equal rectangles that will fit a smaller baking dish.
Filling and layering
- Keep the oven heated to 325°F (170°C). Take a rectangle-shaped baking dish that is approximately 1/3 the size of the tray used for the dough. Grease with butter slightly.
- In a medium bowl, stir together finely chopped walnuts and cinnamon. In another bowl, mix egg yolks, coconut milk, melted butter, and 2 tbsp. erythritol.
- Place 1 third of dough at the bottom of the baking dish. Top it with 1 third of the egg yolk mixture. Top with 1/2 walnut mixture.
- Top the walnut mixture with another layer of dough (I had to cut mine in halves). Again, top with 1 third of egg yolk mixture and the rest of walnut mixture. In the end, top with the last layer of dough and finish brushing it with the remainder of the egg yolk mixture.
- Cut the unbaked baklava into wide strips, then cut diagonally, to form parallelogram shapes.
- Bake for 40 minutes. In the meantime, prepare the syrup.
- In a small saucepan, combine all the ingredients and bring to boil. Keep stirring. Reduce the heat to medium-low and keep heating for additional 4 minutes.
- When baklava is done baking, remove from the oven. Pour the syrup evenly over still hot baklava. Let it cool completely at room temperature and uncovered.
- Baklava is best served warm. Before warming up a piece (in a microwave if you wish), you can top it with some more butter.