Low Carb Islak Baklava

Indulge in the guilt-free decadence of Low Carb Islak Baklava, a lighter take on the classic Turkish dessert. This recipe replaces traditional ingredients with keto-friendly options, featuring crispy low-carb phyllo pastry, a spiced pecan and almond flour filling, and a luscious sugar-free syrup made with granulated erythritol and a hint of lemon. Perfectly layered and baked to golden perfection, this dessert is irresistibly buttery, nutty, and moist—thanks to its signature syrup soak. With just 30 minutes of prep time, it's an ideal treat for those craving a sweet, low-carb indulgence without compromising on flavor. Ideal for holidays, family gatherings, or simply satisfying a dessert craving, this keto baklava proves that healthy eating can still be delicious.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 12 sheets Low-carb phyllo pastry sheets
• 120 grams Unsalted butter
• 150 grams Pecans or walnuts
• 50 grams Almond flour
• 1 teaspoon Ground cinnamon
• 150 grams Granulated erythritol
• 150 ml Water
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Melt the unsalted butter in a small saucepan or microwave and set aside.

Step 3

Finely chop the pecans or walnuts, then mix them in a bowl with almond flour and ground cinnamon.

Step 4

Lightly brush a 9x13-inch baking dish with some of the melted butter.

Step 5

Lay one sheet of low-carb phyllo pastry in the dish and brush it lightly with butter. Repeat with 5 more sheets, buttering each layer.

Step 6

Spread half of the nut mixture evenly over the layered phyllo sheets.

Step 7

Place another sheet of phyllo on top of the nuts, butter it, and repeat layering with the remaining 5 sheets, buttering in between each.

Step 8

Spread the remaining nut mixture evenly over the phyllo layers.

Step 9

Finish with the final sheet of phyllo, brushing with butter.

Step 10

Using a sharp knife, cut the baklava into squares or diamonds.

Step 11

Bake in the preheated oven for about 35-40 minutes or until golden brown.

Step 12

While the baklava is baking, make the sugar-free syrup by combining water, granulated erythritol, lemon juice, and vanilla extract in a saucepan.

Step 13

Bring the mixture to a boil, stirring until the erythritol is dissolved. Lower the heat and simmer for about 10 minutes until slightly thickened. Allow it to cool.

Step 14

Once the baklava is out of the oven, immediately pour the cooled syrup evenly over the hot baklava.

Step 15

Allow the baklava to absorb the syrup and cool down before serving, about 3-4 hours.

Nutrition Facts

Serving size	(980.0g)

Amount per serving	% Daily Value*
Calories	3067.8

Total Fat 283.9g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 265.7mg	0%
Sodium 1102.5mg	0%
Total Carbohydrate 245.0g	0%
Dietary Fiber 33.1g	0%
Total Sugars 8.6g
Protein 49.5g	0%

Vitamin D 0IU	0%
Calcium 335.4mg	0%
Iron 9.3mg	0%
Potassium 795.1mg	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: 68.4%

Protein: 5.3%

Carbs: 26.3%