Easy Keto Vegan Baklava
Easy Keto Baklava (Dairy Free, Nut Free, Gluten Free And Vegan)
This recipe is designed to teach everyone how to make easy keto phyllo dough and baklava
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Servings: 6 rectangles
Calories: 56.5kcal
Ingredients
Phyllo Dough
- 40 grams psyllium husk powder (2 1/2 TBS)
- 24 grams almond or seed flour (1/4 cup) may also substitute for 2 TBS of coconut flour but this may effect the texture (14 grams)
- 14 grams coconut flour (2 TBS)
- 1 gram baking powder (1/4 tsp)
- 2 1/2 grams xanthan gum (1 tsp)
- 1/8 tsp salt
- 1/2 TBS white vinegar this helps dough crisp up better
- 2 1/2 TBS oil of choice
- 4 oz water (1/2 cup)
Filling
- 225 grams chopped nuts or seeds of choice (1 1/2 cups) can substitute for desired filling of choice
- 2.6 grams ground cinnamon (1 tsp)
Syrup
- 96 grams monkfruit sweetener or granulated sweetener of choice (1/2 cup)
- 2 oz keto caramel syrup or keto maple syrup (1/4 cup)
- 1/2 tsp vanilla extract
- 1 tsp lemon juice this helps maintain the syrup consistency
Instructions
- Preheat oven to 350 degrees. In a small bowl stir together the filling ingredients until fully combined and the cinnamon is evenly distributed over the nuts. Set aside
- In a large mixing bowl sift or whisk together the phyllo dough dry ingredients until there are no lumps in the dry ingredients
- Add the vinegar, oil and water. Stir together until fully combined and a moist dough has formed
- Shape dough into a ball. Massage 1 minute to absorb some of the excess moisture. Shape the dough back into a ball. Place in the refrigerator about 15 minutes to absorb the extra moisture
- Remove from the refrigerator. Massage for a few seconds to be sure of the texture. The dough should be slightly moist but not sticky. Dive the dough into 3 equal portions
- Cut parchment paper into an 8 x 8 inch square and place on clean worksurface. Place 1 dough portion into the center of the paper. Press or roll the dough out to a very thin 8 x 8 inch square. Keep dough on paper. Carefully lift the dough and the paper and place in an 8 x 8 inch cake pan. Sprinkle half of the nut /cinnamon filling evenly over the dough. Set aside
- Cut another 8 x 8 inch piece of parchment paper and place it on a clean work surface. Press or roll the dough out to another very thin 8 x 8 inch square. Keep dough on the parchment paper. Gently lift dough and paper and take over to the cake pan. Turn the dough and paper over so the dough in covering the nut filling and the paper is on top. Carefully remove the paper from the back of the dough. Sprinkle the remaining nut filling evenly over the dough. Set aside
- Cut another 8 x 8 inch piece of parchment paper. Place the third portion of dough onto the paper. Press or roll the dough out once again to another very thin 8 x 8 inch square. Keep the dough on the paper. Gently lift the dough and the paper and bring to the cake pan. Once again carefully turn the dough over so it covers the nut mixture and the paper is on top. Carefully remove the paper from the dough
- Place in the preheated oven. Bake at 350 degrees for 40-50 minutes or until the baklava is dark and firm ( if you have substitute the almond flour for coconut flour the texture will not be as firm but will firm up more as it cools)
- While the baklava is baking place a medium saucepan on the stove over medium heat. Place the sweetener and water in the pan. Whisk together until fully combined. Continue whisking constantly until the sweetener is fully combined and the mixture comes to a low boil
- Add the caramel sauce, vanilla and lemon juice. Whisk until fully combined and the mixture comes back to a low boil. Reduce the heat to low and simmer about 25 minutes. Remove from the heat and set aside until the baklava is done baking
- Once the baklava is done baking. Remove it from the oven and allow to cool for a couple of minutes so you do not burn your fingers. Immediately and carefully cut the baklava into the desired size pieces. Pour the hot syrup evenly over the hot baklava. Allow to cool about 1 hour in the pan or until firm and the syrup is absorbed. ( if using coconut flour to replace the almond flour the results may not be as firm)
Nutrition
Serving: 1slice | Calories: 56.5kcal | Carbohydrates: 7g | Protein: 1.3g | Fat: 4.17g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 35mg | Potassium: 38mg | Fiber: 1.5g | Sugar: 2g | Calcium: 11.8mg | Iron: 0.3mg
Hello! I am so excited to find your recipe for keto gluten free phyllo dough!! What type of psyllium are you using for this? your recipe says 40 g or 2 1/2 T, My NOW brand package says 40 g would be 8 T. Can’t wait to make.
Thank you
I usually use Anthony’s psyllium husk POWDER. 40 grams is closer to 3 1/2 TBS in this brand. At the time I made this recipe I was out of the Anthony’s and use some brand that I don’t remember but when I measured 40 grams it was 2 1/2 TBS of psyllium husk powder. Each manufacturer grind their psyllium husks differently when making the powder. The best way to get the result that I made is to measure out the grams onto a food scale if possible.