Low Carb Kadaif

Indulge in the guilt-free decadence of Low Carb Kadaif, a reimagined take on the traditional Middle Eastern dessert that's both keto-friendly and irresistibly delicious. This recipe swaps out traditional pastry for a nutty, coconut-based crust layered with crushed walnuts, buttery almond flour, and spiced with a hint of cinnamon and vanilla. The star of this dessert is a luscious sugar-free syrup made with maple flavor and a touch of lemon, ensuring every bite is perfectly moist and rich without the carb overload. Ready in under an hour and naturally sweetened with erythritol, this golden-baked treat offers all the authentic flavors of classic kadaif while fitting beautifully into low-carb and gluten-free lifestyles. Serve it as a room-temperature delicacy or chilled for an elevated dessert experience that everyone will adore.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup almond flour
• 1 cup crushed walnuts
• 0.5 cup unsalted butter
• 0.5 cup erythritol sweetener
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 0.25 cup sugar-free maple syrup
• 0.5 cup water
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Step 2

In a medium saucepan, melt the unsalted butter over low heat. Once melted, stir in the erythritol sweetener until it is well dissolved.

Step 3

Add the shredded coconut, almond flour, crushed walnuts, vanilla extract, and ground cinnamon to the butter mixture, stirring until everything is well combined.

Step 4

Press half of the coconut mixture into the lined baking pan, spreading it evenly to form the first layer. Use a spatula to press it tightly into the pan.

Step 5

Bake this layer in the preheated oven for about 10 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly.

Step 6

Meanwhile, in the same saucepan, bring water, sugar-free maple syrup, and lemon juice to a boil, then reduce heat and let it simmer for about 3-4 minutes until it slightly thickens.

Step 7

Pour half of this syrup over the baked layer in the pan, spreading it evenly.

Step 8

Add the remaining coconut mixture on top, press it down gently, and pour the remaining syrup evenly over this layer.

Step 9

Return the pan to the oven and bake for another 20 minutes until it is golden and the syrup is absorbed.

Step 10

Remove from the oven and allow it to cool completely in the pan before slicing into 8 squares or diamonds.

Step 11

Serve at room temperature or chilled as a delightful low-carb dessert.

Nutrition Facts

Serving size	(774.0g)

Amount per serving	% Daily Value*
Calories	2901.6

Total Fat 284.2g	0%
Saturated Fat 133.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 124mg	0%
Sodium 194.5mg	0%
Total Carbohydrate 202.6g	0%
Dietary Fiber 49.1g	0%
Total Sugars 20.8g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 402.4mg	0%
Iron 12.8mg	0%
Potassium 1518.5mg	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: 71.4%

Protein: 5.9%

Carbs: 22.6%