I love baklava. Back prior to my keto days (or even to my paleo days, which started around 2010), there was a guy who we used to work with who would deliver a huge tray of baklava to our office every year at Christmastime. And of course it always got set out directly outside of my office door. It was irresistible. I swear I’d gain 5 pounds every year just on baklava alone. And it’s almost impossible to duplicate in keto form. You can’t really make phyllo with fathead dough, although I’m sure someone’s tried. But what you can do is duplicate the filling, in delicious fat bomb form.
You’ll need a food processor for this one. I use your standard Cuisinart food processor, but I’ve used a KitchenAid in the past, and I would recommend both of them if you don’t already have one. So now that you (hopefully) have a food processor, throw in 4 ounces of walnuts and process them until it’s mostly walnut butter. You’ll want to scrape down the sides a couple of times. It’s okay if you leave a few little chunks of walnut in, here and there, but you don’t have to if you don’t want to. I’ve done it both ways and it works fine either way.
Once you’ve gotten the walnuts to the consistency you’d like, throw in a stick of softened salted butter. If you don’t have salted, you’ll want to add a couple of pinches of salt to taste. Sprinkle with a teaspoon of cinnamon and pour in 2 tablespoons of Sukrin Gold Fiber Syrup, which is a fairly good analogue to honey in recipes that call for it. I wouldn’t put it on a biscuit or anything, but it’s especially good in marinades or desserts that would normally call for honey. The consistency is spot on. It occasionally ends up on backorder, so if this link doesn’t work, just keep an eye out for it. I haven’t tried any of the other honey substitutes with this recipe yet, so if you try one feel free to comment and let me know how it goes!
Whir all of the ingredients together. Depending on how soft your butter is, you’ll end up getting a thick pourable liquid. Pour it into a bowl and put it into the fridge for at least a couple of hours, until it’s firm all the way through. Then use your hands or a small cookie scoop to make 10-14 individual round balls. You can smooth them out with your hands if needed, but you might want to wear gloves, as they can get a bit melty and sticky. Once you’ve made the balls, you can roll them in crushed walnuts if you want some extra crunch, or just put them in the refrigerator. Make sure you eat them cold, because they’ll melt at room temperature. I won’t be putting these outside of my office at Christmas.
Baklava Fat Bombs
Equipment
- Food processor
Ingredients
- 4 ounces walnuts
- 1 stick salted butter
- 1 tsp cinnamon
- 2 tbsp Sukrin Gold Fiber Syrup
Instructions
- Put the walnuts into a food processor and process until smooth, scraping down the sides occasionally.
- Add the butter, cinnamon, and syrup to the food processor and continue to process until the mixture is uniform. Pour it into a bowl and chill for at least 2 hours.
- Using a cookie scoop or gloved hands, roll into 10-14 evenly-sized balls, working quickly to avoid melting. Store the balls in the refrigerator.
- Macros for one ball, counting 12 balls total in the recipe: 120 calories, 1 gram net carbs, 2 grams protein, 14 grams fat.
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