Keto Baklava Cookie Bars

Keto Baklava Cookie Bars (Sugar-Free & Diabetic Friendly)

If you're searching for keto baklava, these keto baklava cookie bars will become your new favorite dessert. They combine a buttery almond crust of keto baklava cake, a crunchy nut topping, and a sticky keto baklava syrup that mimics traditional baklava flavors, without sugar or refined carbs.

Keto baklava bars are naturally gluten-free and perfect for anyone looking for a diabetic baklava recipe or keto-friendly baklava. Serve them as keto baklava cookie slices or cut them into neat bars for entertaining

Why You’ll Love These Keto Baklava Cookie Bars

• Authentic baklava flavor without sugar

• Perfect balance of crunchy, buttery, and syrupy

• Family-friendly keto dessert

• Ideal for diabetics and low-carb lifestyles

• Easy to prepare with simple pantry ingredients

  

  Ingredients for Keto Baklava Cookie Bars

  Keto Cookie Crust

  • Blanched almond meal – 1 cup / 105 g / 3.7 oz

  • Coconut flour – 3 tablespoons / 15 g / 0.5 oz

  • Erythritol, allulose, or preferred keto sweetener – ¼ cup / 47 g / 1.7 oz

  • Butter, softened – 5 tablespoons / 75 g / 2.7 oz

  • Salt – a pinch

  • Lemon zest – zest of 1 lemon

  • Cinnamon – ½ teaspoon

  Keto Baklava Cookie Topping

  • Walnuts, chopped – ⅓ cup / 50 g / 1.8 oz

  • Pistachios, chopped – ⅓ cup / 50 g / 1.8 oz

  • Cinnamon – ½ teaspoon

  • Butter, melted – 2 tablespoons / 28 g / 1 oz

  Keto Baklava Syrup

  • Water – ¼ cup / 60 ml / 2 fl oz

  • Allulose – 2 tablespoons / 24 g / 0.85 oz

  • Lemon juice – 1 tablespoon / 15 ml / 0.5 fl oz

  • Vanilla – a pinch

How to Make Keto Baklava Cookie Bars (Easy Method)

Step 1: Prepare the Crust

Preheat your oven to 180°C / 350°F.
In a bowl, mix almond meal, coconut flour, sweetener, cinnamon, salt, lemon zest, and softened butter until a soft dough forms.
Press the dough evenly into a lined baking pan.

Bake for 10 to 12 minutes, until lightly golden but still soft.

Step 2: Add the Keto Baklava Cookie Topping

Mix chopped nuts with melted butter.

While the crust is hot, sprinkle chopped walnuts and pistachios evenly over the surface, and gently press the nuts into the crust. Be careful, it will be hot!

Step 3: Make the Keto Baklava Syrup

In a small saucepan, combine water, allulose, lemon juice, and vanilla.
Simmer over medium heat until the syrup thickens and becomes sticky.

Step 4: Bake Again

Pour the warm keto baklava syrup evenly over the nut topping.
Return to the oven and bake for 10–12 minutes at 180°C / 350°F.

Step 5: Cool Completely

Allow the keto baklava cookie bars to cool fully before slicing. This step is essential for clean keto baklava cookie slices.

Serve with coffee or tea and enjoy.

Tips for Perfect Keto Baklava Bars

• Let the bars cool fully to set the syrup properly

• Store in an airtight container for up to 5 days

• Freeze slices for long-term storage

• Add a pinch of ground cloves or cardamom for a more traditional baklava flavor

 

If you’re searching for a truly baklava keto friendly treat or a reliable diabetic baklava recipe, this one belongs in your recipe collection. 

And, if you wish to try one of my favorite keto dishes, here are recommendations:

Keto chicken curry

Stuffed pepper soup

 

Happy cooking and baking! 💛

Ines

Keto Baklava Cookie Bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Keto Baklava Cookie Bars are sugar-free and gluten-free, diabetic-friendly baklava bars. Buttery keto cookie crust and crunchy keto baklava topping with walnuts and pistachios, and keto baklava syrup.

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Ingredients

• KETO COOKIE CRUST
• Blanched almond meal – 1 cup / 105 g / 3.7 oz
• Coconut flour – 3 tablespoons / 15 g / 0.5 oz
• Erythritol, allulose, or preferred keto sweetener – ¼ cup / 47 g / 1.7 oz
• Butter, softened – 5 tablespoons / 75 g / 2.7 oz
• Salt – a pinch
• Lemon zest – zest of 1 lemon
• Cinnamon – ½ teaspoon
• KETO BAKLAVA NUT TOPPING
• Walnuts, chopped – ⅓ cup / 50 g / 1.8 oz
• Pistachios, chopped – ⅓ cup / 50 g / 1.8 oz
• Cinnamon – ½ teaspoon
• Butter, melted – 2 tablespoons / 28 g / 1 oz
• KETO BAKLAVA SYRUP
• Water – ¼ cup / 60 ml / 2 fl oz
• Allulose – 2 tablespoons / 24 g / 0.85 oz
• Lemon juice – 1 tablespoon / 15 ml / 0.5 fl oz
• Vanilla – a pinch

Instructions

Step 1: Prepare the Crust
Preheat your oven to 180°C / 350°F.
In a bowl, mix almond meal, coconut flour, sweetener, cinnamon, salt, lemon zest, and softened butter until a soft dough forms.
Press the dough evenly into a lined baking pan.
Bake for 10 to 12 minutes, until lightly golden but still soft.
Step 2: Add the Keto Baklava Nut Topping
Combine chopped nuts with melted butter.
While the crust is hot, sprinkle buttery chopped walnuts and pistachios evenly over the surface, and gently press the nuts into the crust. Be careful, it will be hot!
Step 3: Make the Keto Baklava Syrup
In a small saucepan, combine water, allulose, lemon juice, and vanilla.
Simmer over medium heat until the syrup thickens and becomes sticky.
Step 4: Bake Again
Pour the warm keto baklava syrup evenly over the nut topping.
Return to the oven and bake for 10–12 minutes at 180°C / 350°F.
Step 5: Cool Completely
Allow the keto baklava cookie bars to cool fully before slicing. This step is essential for clean keto baklava cookie slices.
Serve with coffee or tea and enjoy

Notes

This is the amount for a baking tin 22 cm x 15 cm or 8 inch x 5 inch, layered with parchment paper.

Nutrition Information:

Yield: 16 Serving Size: 1 sclice = 1/16th
Amount Per Serving: Calories: 135Total Fat: 11.6gCarbohydrates: 4.1gNet Carbohydrates: 2.1gFiber: 2g

This is automatically calculated. Please calculate your own macros with the ingredients you use.