These keto Baklava Cookies capture the flavors of baklava in a tiny bite. With walnuts, pistachios, cinnamon, and a sugar-free glaze scented with lemon zest they will be the perfect substitute to the traditional sugar-laden pastry. This delicious pastry recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Preheat oven to 350. Spray a mini muffin tin very well with cooking spray or use aluminum liners.
Mix the dough ingredients in a medium bowl with a wooden spoon. If the butter and cream cheese are room temperature they mix easily. Divide into 24 pieces and press into the holes of a mini muffin tin. Use a tart tamper, an upside-down measuring teaspoon, or your fingers.
Combine the nuts and cinnamon. Divide between the prepared mini muffin tin. Bake for 20-22 minutes until the dough is golden. Cool to room temperature.
Meanwhile, make the syrup. Combine the sweetener, water, lemon zest, and cinnamon stick in a small saucepan. Cook over medium-low until it simmers. Reduce heat to low and simmer for 5 minutes. Cool to room temperature.
Drizzle the syrup over the cookie cups. If using the honey spoon ⅛ of a teaspoon over each. Remove from the muffin tin and enjoy!
A note on the honey: Traditional baklava uses honey to sweeten it. I really wanted these to have a hint of honey flavor. I looked online for sugar-free honey, honey extract, honey oil, etc. but could not find a decent substitute. I ultimately decided to use a small amount of raw, organic honey in this recipe. Each cookie gets ⅛ teaspoon of honey. This equals less than 1 gram of carbs in each cookie from the honey. It is optional. They are sweet enough without it.To Store: you can store the cookies in an airtight container on the counter or in the fridge. To Freeze: lay the cookies on a baking sheet and let them freeze solid. Then place in a container. Thaw on the counter or in the fridge before eating. Substitutions: you can swap pistachios and walnuts for pecans or hazelnuts. Notes on Sweeteners: