Keto Baklava (vegan, gluten free, low carb, dairy free)
Hello everyone! So excited to share this recipe with you all, I know you’ve been waiting a while… with Reading festival (storytime to come) and a lot of work left to do. When I found this secret ingredient, I thought wow this is what our community needs.
So are you ready for my secret ingredient? Tofu skin! Pictured below, the immensely popular asian ingredient! The trick with tofu skin is to keep it as dry as possible, so that the tofu skin doesnt get tough. Recipe is below. Be aware that some brands will be higher than others and so you will need to calculate macros from that. Pieces of baklava will never be more than 4 net however.
https://www.facebook.com/groups/1441041642686986/?ref=share - brand new vegan keto FB group for any questions you might have :)
Tofu skins
You can find many other recipes on instagram, my username is @makeshiftmermaid, @giamacaroni on twitter.
Keto Baklava
Gia Macaroni| 27/8/19
- prep time: 10 mins
- cook time: 60 mins
- total time: 1 hr 10 mins
Servings: 18-30
Ingredients:
- 1 package tofu skin
- 4 cups walnuts
- 1 1/2 cup sweetener of choice - I like erythritol gold
- 2 tsp lemon juice
- 1 1/4 cup coconut oil / vegan butter
- 1/2 cup water - if too thick add another 1/4 cup
- 1 tsp cinnamon
Instructions:
Thaw the tofu skins, preheat the oven to 325F. Pat dry and separate sheets. Prick the skins all over to make sure they won't go tough and will get all that nice syrup into it at the end
Grease a 14x9 tin or any tin that you want just trim the skins to fit.
Put the erythritol, water and lemon juice in a pan and heat until the sweetener has dissolved. Let this cool.
Put the walnuts and cinnamon in a food processor until finely chopped.
Place your first tofu layer in the pan, oil/butter it and put a thin layer of nuts on, continue this until you have used all your nuts and have a tofu layer on top making sure to grease in between layers.
Cut the baklava (uncooked) into 1-2 inch strips then diagonally to make the classic baklava shape when cooked.
Cook for 1 hour, checking until it is crispy, golden brown and dry looking.
Take out of the oven and immediately place the syrup over. It should sizzle. Then leave to cool slightly. This is amazing right out of the oven.
Nutrition:
- Serving: 1 piece
- Fat: 20g
- Calories: 202
- Net carbs: 1.6g >
