All the great flavor of keto baklava in an easy to make cookie bar. They have a tender shortbread crust with a delicious walnut filling and a sweet “honey” syrup.
Do I wish I was bringing you real keto baklava today, with a flaky phyllo dough crust that I somehow had magically been able to strip of carbs?
Of course I do. Because that would be downright miraculous.
But that kind of flaky, multi-layered dough simply isn’t possible with keto ingredients. Sorry to disappoint.
However, these Keto Baklava Bars are anything but disappointing, believe me. They are sweet and tender, and have that distinct nutty sweet baklava favor. With only a fraction of the carbs!
Love cookie bars like this? Be sure to also check out my Keto Tagalong Bars and my Keto S’Mores Bars. Yum!
Keto Baklava Recipe Inspiration
I haven’t had real baklava in about 10 years, as it’s not exactly a low carb dessert. Real baklava has multiple layers of flaky phyllo dough and sugary chopped nuts, with copious amounts of honey syrup drizzled over.
It’s also quite a time-consuming process, layering the phyllo sheets and brushing with butter, over and over again.
I didn’t have a baklava recipe on my radar at all, for both of those reasons. And then I spotted these delicious Baklava Cookie Bars on Tutti Dolci. A quick perusal of the ingredients made me realize that I could easily ketofy the recipe and enjoy all that nutty baklava flavor again.
How to make Keto Baklava Bars
These delicious keto cookie bars are a far sight easier than making real baklava. Here are my best tips for getting it right:
Line the pan properly
If you want to cut the bars into nice triangles, as I did, I recommend lining your pan with parchment. Allow an extra inch or two on the sides so you can remove the baklava bars in one large pieces.
The crust
This is a classic shortbread-style crust with no eggs. Pulsing the almond flour and sweetener with chilled butter in a food processor helps distribute the ingredients more evenly, but you can also cut them in with a pastry cutter or two sharp knives.
The xanthan gum helps make the crust less crumbly so I do recommend using it.
My best tip for a very even shortbread crust is to take a flat-bottomed glass and really press the mixture in as firmly as possible.
The nut filling
Baklava is often made with walnuts but you are by no means limited to that. I’ve seen it made with pistachios, almonds, and even pecans. You can also do a mix of nuts.
You do want to make sure the nuts are finely chopped but not ground, so that you get plenty of texture but the filling isn’t too crumbly. And really press that filling down onto the crust before baking.
The syrup
One of the hallmarks of authentic baklava is the honey syrup drizzle that makes it both extra sweet and a bit sticky. But honey is just not a great choice for a keto baklava recipe.
Instead I created my own sugar free drizzle with water and BochaSweet. I also added a touch of ChocZero’s keto caramel syrup for that “sticky” quality and a more honey-like flavor.
You do have to use the right sweeteners to get a drizzle that doesn’t recrystallize as it cools. You can use allulose in place of the BochaSweet but erythritol sweeteners won’t work.
There is actually an allulose based “honey” but I didn’t want to purchase a new product for this one recipe. Although, knowing me, I could find some pretty great uses for it!
How to store
Because these keto bars don’t have any eggs or cream, they will be fine on the counter in a covered container for up to 5 or 6 days.
Store in the fridge if you think they will be around longer than that.
More delicious keto walnut recipes
- Keto Cinnamon Walnut Coffee Cake
- Keto Maple Walnut Biscotti
- Keto Chocolate Walnut Torte
- No Churn Keto Maple Walnut Ice Cream
- Keto Walnut Pie Crust
- Keto Walnut Blondies
Keto Baklava Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered Swerve
- 1/4 tsp salt
- 1/4 tsp xanthan, optional
- 5 tbsp butter, in small pieces (chilled)
Nut Topping
- 1 1/2 cup finely chopped walnuts, (or pecans, almonds, pistachios, or a mix)
- 1/3 cup Swerve Brown
- 1/2 tsp cinnamon
- 1/2 tsp orange zest
- 3 tbsp butter, melted
“Honey” Syrup
- 3 tbsp water
- 3 tbsp BochaSweet, or allulose
- 1 tbsp Keto Caramel Syrup, See tips section for more details
- 1/2 tsp vanilla extract
Instructions
Crust
- Preheat the oven to 325F and line an 8×8 pan with parchment paper, with overhanging sides for easy removal.
- In a food processor, combine the almond flour, sweetener, salt, and xanthan gum. Pulse a few times to combine. Scatter the butter pieces over and pulse until the mixture resembles coarse crumbs.
- Transfer to the prepared baking pan and press firmly into the bottom with a flat-bottomed glass or measuring cup. Bake 15 to 18 minutes, or until the edges are golden brown. Remove and let cool completely.
Nut Topping
- In a medium bowl, whisk together the nuts, brown sugar substitute, cinnamon, and orange zest. Stir in the melted butter until well combined.
- Spread the nut topping over the cooled crust, pressing to adhere. Return to the 325F oven to ake another 20 minutes. Remove and let the bars cool in the pan.
"Honey" Syrup
- In a small saucepan over medium heat, combine the water, BochaSweet, and keto friendly syrup. Bring to a boil and then reduce to a simmer. Cook about 3 minutes, until slightly thickened. Whisk in the vanilla extract.
- Drizzle over the cooled bars. Lift the bars out by the overhanging parchment and place on a cutting board. Use a sharp knife to cut the bars into 16 squares or triangles.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Oh my gosh! I love all your recipes, Carolyn, and I think I have all your cookbooks and use them a few times a week….but you have really outdone yourself with this recipe! I just made it and everyone in the family has been drooling at the smell. My husband and I just tried it, and we both just keep saying, “Oh my God!” Thank you for your hard work on all these amazing recipes!
YAY!!!
Hi Carolyn, I LOVE your recipes!!! Wondering if I can use Yacon syrup in place of the ChocZero’s keto caramel syrup? I also have Lakanto Maple syrup. Thanks
You can… but it won’t be like honey.
Those look amazing!
I rarely comment on a recipe but NEEDED to for this one. These are amazing!!! I used pecans for the topping and unfortunately did not have orange peel, but it wasn’t necessary given how awesome this recipe is. I was expecting good, but was blown away with how closely this mimicked the baklava flavors. Thank you, and well done!!!
So glad to hear that!!!
I rarely comment on a recipe but NEEDED to for this one. These are amazing!!! I used pecans for the topping and unfortunately did not have orange peel, but it wasn’t necessary given how awesome this recipe is. I was expecting good, but was blown away with how closely this mimicked the baklava flavors. Thank you, and well done!!!
Just made these today. I needed some dessert instead of Keto ice cream. I substituted Birch Benders Maple Syrup for the caramel. Tastes great! Thanks for sharing this recipe!
My friend sent me this recipe, she knows I love to bake. Pretty much followed recipe, different sugar substitute but that’s about it. They loved them and its super easy to make. Thanks for the recipe.
So glad to hear it!
Anything I could sub the BochaSweet with? I don’t have it on hand but have everything else so really itchin to make it!
Allulose or xylitol are your best options.
We loved, loved, loved these!
Hello thank you so much for all your amazing recipes! I have a question on Baklava Bars! I’m making these for our Super Bowl party and I have the Allulose honey! Do I need to add any ingredients to it or just drizzle directly out of the bottle over the cooled bars? Thank you in advance! Crystal
It still needs to be thinned out with water, unless it’s super thin already. The honey syrup for baklava is usually thinned out a bit, boiled with a little water. It should be drippy but still thicker than water and thinner that real honey, if that gives you a good indication of consistency.
My mouth was watering just reading the recipe. I have never heard of Bocasweet before! Thanks fir the recipe!
I have a bottle of the Wholesome liquid allulose sweetener and I was wondering if that could be used for the honey sub It is a pretty thick consistency but I would say the taste is closer to Karo’s corn syrup than honey (though I like the taste). Thanks.
Yep, that should be fine.
Carolyn, Steps 3 and 4 are somewhat repetitive, unless I’m
missing something????
Hi. This looks yummy! I am thinking that this maybe my next project. I still have orange blossom and rose blossom water from days gone by…I haven’t checked for sugar content but that would add some authenticity, I think. Or maybe just a drop of orange essence in the water? Thanks for all you do!
I think the orange blossom water would be gorgeous! Add it to the syrup… Not sure if it has carbs, I think it’s pretty low. You could add a bit of both…
This is my all time favorite dessert. I couldn’t believe I can make it Keto. I can’t wait to make this dessert.Thank you so much…
Could I replace the ChocZero caramel with something else, please and thank you as I am making this for my Mother-n-laws birthday in place of cake!
Hi… read the tips section as I address that! 🙂
I don’t see a replacement for the choczero syrup mentioned…? Unless you mean the allulose “honey”? It’s not thick at all. I may try it since I have it.
I’ve been thinking of using your mozzarella dough to make some sort of baklava type pastry. These bars sound fantastic!
The allulose honey is thick enough! I have the non-honey version.
Oh,good! So 3T Bochasweet and 1T Allulose honey is what I should use?
I learned to make baklava when I was in high school. Now, 50 years later, I’m thrilled with this ‘new trick’, lol.
Thank you!
Wow I can’t wait to make these bars! Thank you for another great recipe. Do you think that ghee would be a good substitute for the butter to make them dairy free? Or is there something else that you recommend?
Yes, ghee should be fine.
Thank you Carolyn for all of your amazing and wonderfully tasty recipes! I actually gasped out loud when I saw this post – I LOVE baklava and can’t wait to try this. There is a local greek restaurant near me that makes a baklava cheesecake, so guess what I am going to attempt? 😉
I’m eager to hear what you think!
Oh these look SO good! We received a Harry & David gift basket this past Christmas that contained Baklava. I had a miniscule sliver of a taste and my husband ate the rest. I’ve been pining ever since, until now! I also happen to have a bottle of the honey flavored Allulose which I’ve been drizzling on my peanut butter & keto toast or putting in hot tea. It’s pricey like most keto ingredients but I really like the mild, but distinctly honey flavor. Thank you for this lovely creation.
OMG…I’ll be there with the coffee before it’s ready! I love them both so I bet that will be a dessert to die for! Mmm…Mmm!
???? Darlene ????
THANK YOU for this recipe! I can’t wait to try it! My Lebanese Nana used to make homemade baklava and it was one of my favorite desserts. I never thought I would have anything like it again on keto.
I sincerely wish I could make the flaky dough… but these are a pretty tasty substitute!