Lamb Fat Baklava
This Lamb Fat Baklava layers crispy phyllo with spiced nuts and a rich lamb fat drizzle, finished with a low-carb syrup. Perfect for a healthy indulgence, it’s an easy recipe that fuses savory richness with a unique dessert twist.
Why You’ll Love This Recipe
This lamb fat baklava is a creative, healthy dessert that combines the savory depth of rendered lamb fat with crisp, low-carb phyllo layers and spiced nuts, topped with a subtle low-carb syrup. Ideal for keto or adventurous eaters, it’s easy to make and perfect for special occasions. Packed with protein and flavor, it offers a guilt-free indulgence with a bold savory-sweet balance, making it a standout treat for any gathering.
Recipe Tips and Tricks
- Render Fat Gently: Cook lamb fat slowly to avoid burning for a smooth texture.
- Layer Evenly: Distribute phyllo and nuts uniformly for consistent bites.
- Cut Before Baking: Slice baklava before cooking to ensure clean cuts.
- Check Doneness: Bake until golden and crisp, not soft.
- Cool Completely: Let it set before adding syrup.
- Adjust Sweetness: Taste syrup and tweak erythritol as needed.
- Use Parchment: Prevents sticking during baking.
- Press Firmly: Compact layers to hold shape.
- Serve at Room Temp: Enhances the flavor contrast.
- Store Airtight: Keeps baklava fresh and prevents sogginess.
Lamb Fat Baklava
Crispy lamb fat baklava, low-carb and healthy, perfect for dessert.
Ingredients
- ¼ cup water
- ½ cup erythritol
- ½ cup rendered lamb fat
- 1 cup chopped walnuts
- 1 tsp cinnamon
- 1 tsp orange zest (optional)
- 1 tsp vanilla extract
- 10 almond flour phyllo sheets
- 2 tbsp melted butter
- pinch of salt
Instructions
- Render the Fat: Melt lamb fat in a saucepan over low heat, straining to remove solids, then cool slightly.
- Prepare Filling: In a bowl, mix chopped walnuts, 1 tbsp erythritol, cinnamon, and a pinch of salt.
- Preheat Oven: Set oven to 350°F and line a baking dish with parchment paper.
- Layer Phyllo: Brush a phyllo sheet with melted butter and lamb fat mixture, layer with another sheet, and repeat for 5 sheets total.
- Add Filling: Sprinkle half the walnut mixture over the layered sheets, then add 5 more buttered phyllo sheets.
- Cut Baklava: Use a sharp knife to cut into diamonds or squares before baking.
- Bake the Baklava: Bake for 35-40 minutes until golden and crisp, then remove from oven.
- Prepare Syrup: In a saucepan, heat water, remaining erythritol, vanilla extract, and orange zest (if using) until dissolved, then cool slightly.
- Add Syrup: Pour the syrup evenly over the warm baklava and let it soak for 30 minutes.
- Serve and Enjoy: Cut along pre-made lines, serve at room temperature, and savor this rich, unique treat!
Notes
- Render lamb fat slowly to avoid burning; strain well for purity.
- Layer phyllo evenly to ensure a consistent texture; press firmly.
- Adjust sweetness in syrup to balance lamb fat’s savoriness to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or nut-free diets with appropriate swaps.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 530Total Fat 46gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 39gCholesterol 11mgSodium 41mgCarbohydrates 19gFiber 10gSugar 4gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Lamb Fat (½ cup, rendered): From lamb trimmings, strained for a clean base.
- Almond Flour Phyllo (10 sheets): Low-carb substitute; store-bought or homemade.
- Walnuts (1 cup, chopped): Toasted for nutty richness.
- Erythritol (½ cup): Low-carb sweetener; adjust to taste.
- Cinnamon (1 tsp): Adds warm spice to the filling.
- Butter (2 tbsp, melted): Unsalted, for brushing layers.
- Water (¼ cup): For syrup base; keeps it light.
- Vanilla Extract (1 tsp): Pure vanilla enhances the dessert notes.
- Salt (pinch): Balances sweetness; use sparingly.
- Orange Zest (1 tsp, optional): Adds a subtle citrus note.
Variations and Substitutions
- Fat Swap: Use ghee or duck fat for a different taste.
- Phyllo Options: Substitute with coconut flour wraps if needed.
- Nut Swap: Use pecans or almonds for variety.
- Sweetener Swap: Replace erythritol with monk fruit or stevia.
- Spice Twist: Add a pinch of cardamom or nutmeg.
- Butter Swap: Use coconut oil for dairy-free.
- Syrup Swap: Omit water and use a sugar-free honey alternative.
- Citrus-Free: Skip orange zest or use lemon instead.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in portions for up to 3 months; thaw at room temp.
- Reheating: Warm slightly in the oven to refresh texture.
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