Keto Baklava Cake

This delectable Keto Baklava Cake has all the crunch and aromatic spices of the classic dessert. Tender and sweet bundt cake with a nutty topping and a sugar-free “honey” syrup.

 

I don’t know many people who can resist a piece of baklava, that nut-filled, honey soaked pastry. It truly is a uniquely flavorful dessert. Alas, those of us who follow a low carb diet are advised to steer clear.

I haven’t had real baklava in years, but I do like to take those same flavors and work it into healthier treats. My Keto Baklava Bars always meet with approval! And it recently occurred to me that they would work well for keto cakes too.

And so Keto Baklava Cake was born. And it is marvelous!

Why you must try this recipe

If you love that combination of crunchy chopped nuts and sweet syrupy glaze, then this is a must-make cake recipe.

Of course, I don’t use real honey for the glaze because that would not be good for my blood sugar. I use a low carb honey alternative made with allulose, but as I know many people may not have access to that, I have provided other alternatives in the Expert Tips.

A mixture of chopped nuts, sweetener, and butter becomes a wonderfully crunchy topping baked right into the cake. And the syrupy drizzle soaks into the cake to add flavor and moisture.

This baklava cake looks gorgeous on a cake plate, so it’s perfect for serving guests. And it has only 3.6g net carbs per slice!

Ingredients you need

• Chopped Nuts: Any chopped nuts will work here. I used a combination of pistachios and walnuts. The walnuts do get quite well toasted so if you aren’t a fan of that flavor, try pecans or almonds.
• Brown Sweetener: I like using my new homemade brown sugar substitute for the cake and the topping. Do note that any sweetener that contains allulose may cause the cake to become overly browned.
• Keto flours: I used a combination of almond flour and coconut flour for this cake. If you wish to exclude the coconut flour, you will need another full cup of almond flour.
• Protein Powder: Don’t skip the protein powder, as it helps the cake rise better and hold its shape. You can use egg white protein or even plant-based protein.
• Cinnamon or Cardamom: I used ground cardamom, but not everyone loves that flavor so you can also use cinnamon.
• Keto Honey: Real baklava uses honey in the syrup. This allulose honey is my favorite substitute. But check out the Expert Tips for more options.
• Powdered Sweetener: The drizzle also requires a powdered sweetener for better consistency.
• Lemon juice: A touch of lemon juice adds a brighter flavor to the drizzle.
• Kitchen staples: Eggs, butter, baking powder, and salt

Step-by-step directions

1. Prepare the topping: In a medium bowl, combine the chopped nuts and the sweetener. Add the melted butter and stir until well combined. Sprinkle evenly in the bottom of a well-greased 9 to 10 cup capacity bundt pan.

2. Combine the wet ingredients: In a large bowl, whisk together sour cream, eggs, and vanilla extract until smooth.

3. Add the dry ingredients: Add the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon, and salt and stir until well combined. Stir in just enough water until a spreadable consistency is achieved.

4. Bake the cake: Spread the batter over the topping in the pan. Bake 45 to 55 minutes, or until the top is golden brown and just firm to the touch. Remove and let cool 20 minutes in the pan, then gently loosen and flip out onto a cake platter.

5. Prepare the honey syrup: In a small saucepan over medium heat, combine the allulose honey and water. Bring to a simmer and cook 3 minutes to thicken slightly.

6. Drizzle over the cake: Remove from heat and stir in the powdered sweetener and the lemon juice. Drizzle over the cooled cake. You can reserve some for serving with individual slices too.

Expert Tips

I love walnuts, but when they get very toasted, they can have a strong bitter flavor. If you don’t enjoy that, use a different nut for the topping of this baklava cake.

You want to let the cake cool long enough to not be fragile, but not so long that the topping hardens and sticks to the bottom of the pan. About 20 minutes is perfect. If you do need to cool it longer, warm the bottom again in a bowl of hot water to loosen the topping before flipping it out.

Sweetener Options:

If you don’t have allulose honey, you can use another keto syrup in its place. ChocZero carries a honey substitute, and their caramel syrup would work well. Sinless Syrups would be another good option.

You could also simply make a syrup with erythritol based sweeteners, but it will likely recrystallize a bit as it cools.

Frequently Asked Questions