Keto Kadaif

Indulge in the sweet, nutty decadence of Keto Kadaif, a low-carb twist on the traditional Middle Eastern dessert. This grain-free recipe swaps out conventional dough for a golden, buttery layer of unsweetened shredded coconut and almond flour, subtly spiced with cinnamon. A fragrant rose water syrup, infused with fresh lemon juice and sweetened with zero-carb erythritol, brings authentic flavor without the sugar. Topped with crunchy pecans, this keto-friendly treat is baked to perfection and soaked in syrup for a moist, satisfying bite. With just 20 minutes of prep and 30 minutes of baking, this dessert is as easy to make as it is delightful to eat. Perfect for ketogenic diets and anyone seeking a healthier dessert option, Keto Kadaif makes a stunning finish to any meal. Serve it warm or at room temperature for a guilt-free indulgence!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 grams Unsweetened shredded coconut
• 100 grams Almond flour
• 120 grams Butter
• 100 grams Powdered erythritol
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 100 grams Pecans
• 250 ml Water
• 2 tablespoons Lemon juice
• 1 tablespoon Rose water

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

Melt the butter in a small saucepan over low heat. Once melted, remove from heat and let cool for a few minutes.

Step 3

In a large mixing bowl, combine the shredded coconut, almond flour, ground cinnamon, and 50 grams of powdered erythritol.

Step 4

Pour the melted butter and vanilla extract over the coconut mixture. Mix until all the ingredients are well combined and the coconut is fully coated with the butter.

Step 5

Spread the mixture evenly on the prepared baking sheet, pressing it down with the back of a spoon to flatten.

Step 6

Place the baking sheet in the preheated oven and bake for 20 minutes or until the coconut is golden brown. Stir the mixture halfway through baking to ensure even browning.

Step 7

While the coconut mixture is baking, prepare the syrup. In a small saucepan, combine water, remaining 50 grams of powdered erythritol, and lemon juice. Bring to a simmer over medium heat and let it cook until erythritol is completely dissolved, about 5 minutes.

Step 8

Remove the syrup from heat and stir in the rose water. Let it cool slightly.

Step 9

Once the coconut mixture is baked, remove it from the oven and let it cool slightly, about 5 minutes.

Step 10

Chop the pecans into small pieces and sprinkle them evenly over the baked coconut.

Step 11

Slowly pour the syrup over the coconut and pecans, ensuring even distribution. Let the Kadaif soak up the syrup for at least 10 minutes before serving.

Step 12

Cut into squares or diamonds and serve warm or at room temperature.

Nutrition Facts

Serving size	(925.4g)

Amount per serving	% Daily Value*
Calories	3500.7

Total Fat 349.3g	0%
Saturated Fat 178.8g	0%
Polyunsaturated Fat 24.6g
Cholesterol 282mg	0%
Sodium 723.1mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 57.5g	0%
Total Sugars 23.9g
Protein 46.1g	0%

Vitamin D 19.2IU	0%
Calcium 403.2mg	0%
Iron 13.6mg	0%
Potassium 1631.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.9%

Protein: 4.5%

Carbs: 18.6%