Glenda Thompson 
It’s a cozy evening gathering with family and friends. As you make your way to the coffee table, your eyes are drawn to a platter of golden, flaky Baklava, its crisp layers glistening with a fragrant syrup and a sprinkle of chopped nuts.
As you take a bite, the delicate, crisp layers of almond flour pastry melt in your mouth, perfectly complemented by the rich, nutty filling and the lightly sweet, aromatic syrup. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making this Baklava a guilt-free indulgence.
This Baklava, made with wholesome ingredients like almond flour, natural sweeteners such as allulose or monk fruit extract, and a medley of warm spices, is the perfect treat for those managing diabetes.
Ingredients
For the almond flour pastry:
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp vanilla extract
For the nut filling:
– 2 cups mixed nuts (almonds, walnuts, and pistachios), finely chopped
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp ground cardamom
For the syrup:
– 1/2 cup allulose or monk fruit sweetener
– 1/2 cup water
– 1 tbsp lemon juice
– 1 cinnamon stick
– 2 whole cloves
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the almond flour, coconut flour, and salt for the pastry.
3. In a separate bowl, combine the melted butter, sweetener, and vanilla extract. Pour this mixture into the almond flour mixture and mix until a dough forms.
4. Divide the dough into 2 equal parts. Press one part of the dough evenly into the bottom of the prepared baking dish.
5. In a medium bowl, combine the chopped nuts, sweetener, cinnamon, and cardamom for the filling.
6. Sprinkle the nut mixture evenly over the dough in the baking dish.
7. Crumble the remaining dough over the nut mixture, covering it as evenly as possible.
8. Bake for 30-35 minutes, or until the top is golden brown.
9. While the Baklava is baking, prepare the syrup. In a small saucepan, combine the sweetener, water, lemon juice, cinnamon stick, and cloves. Bring the mixture to a boil, stirring until the sweetener dissolves. Reduce the heat and simmer for 5 minutes. Remove the cinnamon stick and cloves.
10. When the Baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top. Allow the Baklava to cool completely at room temperature, absorbing the syrup.
11. Once cooled, cut the Baklava into diamond-shaped pieces and serve.
12. Store any leftover Baklava in an airtight container at room temperature for up to 5 days.
