Keto Baklava Crunch Bars – Almond Pistachio, Sugar-Free

About This Recipe

All the buttery, nutty baklava vibes—without the honey or carbs. These almond–pistachio bars are layered with a fragrant sugar-free syrup for that classic glossy finish, slice beautifully, and make a stunning keto dessert platter.

Ingredients

Almond Crust

• 2 cups fine almond flour
• 1/4 cup granular allulose (or erythritol)
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt
• 6 tbsp unsalted butter, melted
• 1 large egg

Nut Layer

• 1 cup walnuts, finely chopped
• 1/2 cup pistachios, finely chopped
• 3 tbsp granular allulose
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt
• 4 tbsp unsalted butter, melted

Sugar-Free Syrup

• 1/2 cup allulose
• 1/4 cup water
• 1 strip fresh lemon peel
• 1 small cinnamon stick
• 1 tsp fresh lemon juice
• 1/2–1 tsp orange blossom water (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. Make the crust: In a bowl, mix almond flour, allulose, cinnamon, and salt. Stir in melted butter and egg until a crumbly dough forms.
3. Press dough evenly into the pan. Dock with a fork and par-bake for 10 minutes, until set but not browned.
4. Prep the nut layer: In a bowl, combine walnuts, pistachios, allulose, cinnamon, and salt. Toss with melted butter.
5. Scatter nut mixture over the warm crust and press lightly to adhere. Bake 12–15 minutes, until edges are golden and nuts are fragrant.
6. Make the syrup while bars bake: In a small saucepan, simmer allulose with water, lemon peel, and cinnamon stick for 3–4 minutes until slightly thickened. Remove from heat; stir in lemon juice and orange blossom water. Discard peel and stick.
7. While bars are hot, slowly spoon warm syrup evenly over the surface (use just enough to moisten without pooling). Let sit 10 minutes to absorb.
8. Cool completely in the pan, then chill 30 minutes for clean slices. Lift out via parchment and cut into 12 bars. Garnish with extra crushed pistachios if desired.

Keto Focus

This dessert swaps phyllo and honey for a grain-free almond flour base, high-fat nuts, and a sugar-free allulose syrup—delivering the baklava flavor you love with just 3.6g net carbs per bar.

Nutrition Facts (per bar)

• Calories: 305
• Protein: 7g
• Fat: 29g
• Total Carbs: 6.7g
• Fiber: 3.1g
• Net Carbs: 3.6g

Tips & Variations

• Sweetener notes: Allulose gives the best syrupy finish without crystallizing. If using erythritol, add a splash of glycerin or a few drops of liquid allulose to reduce graininess.
• Flavor twist: Swap orange blossom for rose water, or add a dash of cardamom for Middle Eastern flair.
• Nut swaps: Try all pistachio, or a blend with pecans or hazelnuts.
• Dairy-free: Use refined coconut oil or ghee in place of butter.
• Serving & storage: Store covered at room temperature for 2 days or refrigerate up to 1 week. Freeze, well wrapped, for up to 2 months.