About This Recipe
All the cozy baklava vibes, none of the carbs. These no-bake keto baklava cheesecake cups layer a toasted almond–pistachio “crumble” with a silky, sugar-free cheesecake filling. Ready in minutes and perfect for holidays, parties, or make-ahead desserts.
Ingredients
- Cream cheese (softened)
- Heavy cream (cold)
- Almond flour
- Pistachios (finely chopped)
- Butter
- Powdered monkfruit/erythritol sweetener
- Optional: ground cinnamon, pinch of salt, vanilla extract, rose water or orange blossom water, sugar-free syrup for drizzling
Instructions
- Make the “baklava” crumble: In a nonstick skillet over medium heat, melt butter. Stir in almond flour, 2 tablespoons finely chopped pistachios, powdered sweetener, a big pinch of cinnamon, and a tiny pinch of salt. Toast, stirring, until golden and nutty, 3–4 minutes; cool. Reserve 2 tablespoons for topping.
- Build the base: Divide the remaining crumble among 6 small dessert cups and lightly press to form a loose crust.
- Beat the filling: In a bowl, beat softened cream cheese with powdered sweetener until smooth. Add a splash of rose water or orange blossom water (optional) and a pinch of ground cinnamon. Stream in cold heavy cream and whip until thick, smooth, and fluffy, 1–2 minutes.
- Assemble: Spoon or pipe the cheesecake filling over the crust. Top with the reserved crumble and extra chopped pistachios.
- Chill & serve: Chill 30–60 minutes to set. Serve cold; keep leftovers covered in the fridge up to 3 days.
Keto Focus
Grain-free almond-flour crumble, sugar-free sweetener, and high-fat dairy keep carbs low and fats high while delivering classic baklava flavors without syrup or pastry.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 7g
- Fat: 40g
- Carbs: 8g
- Fiber: 3g
- Net Carbs: 5g
Tips & Variations
- Flavor twist: Add 1/4 teaspoon vanilla and a few drops of rose water or orange blossom water to echo classic baklava aroma.
- Nut swap: Mix in chopped walnuts or pecans with pistachios for a fuller “baklava” profile.
- Sugar-free drizzle: Warm a tablespoon of sugar-free syrup (allulose or monkfruit blend) with a pinch of cinnamon for a honey-style finish.
- Dairy-free option: Use dairy-free cream cheese and whip coconut cream in place of heavy cream.
- Make-ahead: Assemble up to 24 hours in advance; add the crumble topping right before serving for maximum crunch.
- Texture tip: Don’t over-toast the almond flour; light golden is perfect to avoid bitterness.
- Serving idea: Garnish with crushed pistachios and a light sprinkle of cinnamon for dessert-board glamour.