Keto Baklava – The Dream Came True

Keto Baklava, how about it? If I got a coin each time I was asked to ketonise baklava, I would be writing this from a yacht parked in Santorini. Ok, I am joking, but really, Keto Baklava is something that every Keto foodie who loves Greek and oriental food – dreams about. There are some Keto Baklava recipes around the World Wide Web and I tried many different approaches to Ketonising Baklava. One of them was really good but still did not give this perfect crunchy baklava feeling.

How to Ketonise Baklava layers

The same way we ketonised phyllo dough. If you want to get thinner, your Keto phyllo dough has to get thicker! Simple mathematics, it’s all reciprocal! We cannot make paper-thin phyllo, only gluten can create that effect! However, this doesn’t mean we cannot make Keto Baklava! My first Ketonisation of this adored Greek and oriental (Turkish and Arabic) dessert turned out really successful! All the healthy ingredients make it even better. As Keto as it can be!!!

Eating dessert at the end of Keto meal

Many Ketonians complain that they cannot do the Ketogenic diet if they keep eating desserts. Furthermore, they claim that Keto-friendly sweeteners prolong their sugar addiction. Now, I believe that this is a very wrong approach. By fearing sweet taste, you are just creating a psychological effect of the forbidden fruit.

Hippocrates on flavours

The father of nutritional therapy (and medicine, as well) the wise Hippocrates said that we have to have the feeling of all flavours in our nutrition. However, some of these flavours need to be present less in our diet.

We need bitter, it’s extremely beneficial for the liver, we need savoury or salty too… But we don’t need to exclude the taste of sweet!

Now that we know about natural, unharmful substances (stevia, monk fruit, erythritol) can give us the taste of sweet, we don’t need sugar anymore! We just need to learn to have small portions of dessert at the end of our meal. Never in between the meals, and never as a snack!

Wikipedia on the history of Baklava

Several sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava.^[24] In antiquity the Greek word plakous (Greek: πλακοῦς) was also used for Latin placenta,^[25][23]

American scholar Speros Vryonis describes one type of plakous, koptoplakous (Byzantine Greek: κοπτοπλακοῦς), as a “Byzantine favorite” and “the same as the Turkish baklava”,^[26] as do other writers.^[27]Indeed, the Roman word placenta (Greek: πλατσέντα) is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey.^[28][29][30]

Keto Baklava Success

You might be excited to get to the recipe! In fact, it really works! However, please be patient. If you don’t have enough time or passion, better leave it for another day. Now, you might have already made my Keto honey substitute. This will speed up things! If not, first start with the syrup, let it cool down at room temperature and then work on your Keto Baklava layers. The filling is the easiest part, and the only part I will give a recipe for here. Why? Because your Keto baklava layers will be your Keto pita bread, and your syrup will be the Keto honey substitute!