Keto Baklava Cookie Bars
Delicious keto-friendly cookie bars that combine traditional baklava flavors without the carbs, perfect for any occasion.
Ingredients
Keto Cookie Crust
- 1 cup Blanched almond meal 105 g / 3.7 oz
- 3 tablespoons Coconut flour 15 g / 0.5 oz
- 0.25 cup Erythritol, allulose, or preferred keto sweetener 47 g / 1.7 oz
- 5 tablespoons Butter, softened 75 g / 2.7 oz
- a pinch Salt
- 1 tablespoon Lemon zest Zest of 1 lemon
- 0.5 teaspoon Cinnamon
Keto Baklava Nut Topping
- 0.33 cup Walnuts, chopped 50 g / 1.8 oz
- 0.33 cup Pistachios, chopped 50 g / 1.8 oz
- 0.5 teaspoon Cinnamon
- 2 tablespoons Butter, melted 28 g / 1 oz
Keto Baklava Syrup
- 0.25 cup Water 60 ml / 2 fl oz
- 2 tablespoons Allulose 24 g / 0.85 oz
- 1 tablespoon Lemon juice 15 ml / 0.5 fl oz
- a pinch Vanilla
Instructions
Preparation
- Preheat your oven to 180°C / 350°F.
- In a bowl, mix the almond meal, coconut flour, sweetener, cinnamon, salt, lemon zest, and softened butter until a soft dough forms.
- Press the dough evenly into a lined baking pan and bake for 10 to 12 minutes until lightly golden but still soft.
Add the Nut Topping
- Combine the chopped walnuts and pistachios with melted butter.
- While the crust is hot, sprinkle the nut mixture evenly over the surface and gently press the nuts into the crust, being cautious since it will be hot.
Make the Syrup
- In a small saucepan, combine the water, allulose, lemon juice, and vanilla.
- Simmer over medium heat until the syrup thickens and becomes sticky.
Bake Again
- Pour the warm syrup evenly over the nut topping.
- Return to the oven and bake for an additional 10 to 12 minutes at 180°C / 350°F.
Cooling
- Allow the bars to cool fully before slicing. This step is crucial for achieving clean slices.
Notes
These bars can be enjoyed on their own or paired with coffee or tea. You can also serve them with a dollop of whipped coconut cream for an extra indulgent treat.