KETO KANAFEH traditional Middle Eastern dessert
Recipe Information
Keto Kanafeh
Cultural Context
Kanafeh is a beloved dessert in the Middle East, particularly in Syria, where it is often enjoyed during celebrations and Ramadan. Traditionally made with semolina or phyllo dough, it is layered with cheese and soaked in syrup. The keto version substitutes high-carb ingredients with low-carb alternatives, making it accessible for those following a ketogenic diet. Today, keto kanafeh has gained popularity beyond its origins, appealing to health-conscious dessert lovers worldwide.
shredded phyllo dough
🥗Healthier: almond flour
💰Cheaper: shredded coconut
Almond flour is low-carb and fits the keto diet.
sugar-free syrup
🥗Healthier: homemade date syrup
💰Cheaper: honey
Homemade date syrup is natural and can be lower in calories.
cream cheese
🥗Healthier: Greek yogurt
💰Cheaper: cottage cheese
Greek yogurt reduces calories while maintaining creaminess.
pistachios
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts are lower in carbs and sunflower seeds are budget-friendly.
Preheat the oven to 350°F (175°C).
Melt unsalted butter in a large bowl.
Mix desiccated coconut with melted butter until well coated.
Spread half of the coconut mixture into a greased baking dish.
In another bowl, combine ricotta cheese, cheddar cheese, erythritol, vanilla extract, and rose extract until smooth.
Spread the cheese mixture over the coconut in the baking dish.
Top with the remaining coconut mixture, pressing gently to compact.
Bake for 30-35 minutes until golden brown.
Remove from the oven and let cool slightly.
Prepare the syrup by boiling water and erythritol until thickened.
Drizzle syrup over the warm kanafeh and garnish with crushed pistachios.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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