Spiced Lamb Baklava

This Spiced Lamb Baklava layers tender spiced lamb with a low-carb nut filling and crisp phyllo, drizzled with a sugar-free syrup. Perfect for a healthy indulgence, it’s an easy recipe that fuses savory and sweet flavors.

Why You’ll Love This Recipe

This spiced lamb baklava is a unique, healthy dessert that blends the tender, aromatic richness of spiced lamb with a crunchy, low-carb nut filling and crisp phyllo, finished with a sugar-free syrup. Perfect for keto or adventurous palates, it’s simple to prepare and ideal for special occasions. Packed with protein and a bold savory-sweet contrast, it offers a guilt-free indulgence that reimagines a classic treat.

Recipe Tips and Tricks

• Cook Lamb Slowly: Simmer to tenderize and enhance flavors.
• Layer Phyllo Evenly: Brush each sheet with butter for crispness.
• Chop Nuts Finely: Ensures a uniform texture in the filling.
• Bake at Low Heat: Prevents burning while crisping phyllo.
• Cool Syrup: Pour over hot baklava for better absorption.
• Check Doneness: Bake until golden and aromatic.
• Rest Before Cutting: Allows layers to set for clean slices.
• Adjust Spices: Taste filling and tweak to your liking.
• Use Parchment: Prevents sticking during baking.
• Store Airtight: Keeps baklava fresh and prevents sogginess.

Yield: 16 pieces

Spiced Lamb Baklava

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Spiced lamb baklava, low-carb and healthy dessert with nutty twist.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

• ¼ tsp ground cloves
• ½ cup erythritol
• ½ cup melted butter
• ½ cup water
• 1 cup finely chopped almonds
• 1 lb ground lamb
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 10 sheets almond flour phyllo
• pinch of sea salt

Instructions

1. Cook the Lamb: In a skillet, cook ground lamb over medium heat for 8-10 minutes until browned and tender. Drain excess fat, then stir in cinnamon, cloves, and a pinch of sea salt. Set aside to cool.
2. Prepare Nut Filling: In a bowl, mix chopped almonds with 2 tbsp erythritol.
3. Layer Phyllo: Preheat oven to 325°F. Brush a 9x13-inch baking dish with melted butter. Layer 5 phyllo sheets, brushing each with butter, and sprinkle half the nut mixture over the top.
4. Add Lamb Layer: Spread the cooked lamb evenly over the nuts, then add another 5 phyllo sheets, brushing each with butter and topping with the remaining nut mixture.
5. Cut Before Baking: Using a sharp knife, cut into diamonds or squares through the top layers.
6. Bake the Baklava: Bake for 35-40 minutes until golden and crisp. Remove from oven.
7. Make Syrup: In a saucepan, combine water, remaining erythritol, and lemon juice. Bring to a boil, then simmer for 5 minutes until slightly thickened. Cool slightly.
8. Add Syrup: Pour the warm syrup evenly over the hot baklava.
9. Cool Completely: Let it cool at room temperature for 1 hour to set the layers.
10. Serve and Enjoy: Cut along pre-marked lines and serve at room temperature to savor this spiced delight!

Notes

• Cook lamb thoroughly to render fat; drain well to avoid greasiness.
• Layer phyllo carefully for crispness; brush butter evenly.
• Adjust sweetness to balance lamb’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

16

Serving Size

1
Amount Per Serving Calories 584Total Fat 50gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 39gCholesterol 43mgSodium 120mgCarbohydrates 17gFiber 10gSugar 3gProtein 23g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Lamb (1 lb): Ground or finely minced, lean for a lighter filling.
• Almond Flour Phyllo (10 sheets): Low-carb substitute, store-bought or homemade.
• Almonds (1 cup): Finely chopped, unsalted for nutty flavor.
• Erythritol (½ cup): Low-carb sweetener; adjust to taste.
• Butter (½ cup, melted): Unsalted, for brushing phyllo.
• Cinnamon (1 tsp): Adds warm spice to the filling.
• Cloves (¼ tsp, ground): Enhances savory-sweet balance.
• Water (½ cup): For syrup base, combined with erythritol.
• Lemon Juice (1 tbsp): Brightens the syrup flavor.
• Sea Salt (pinch): Balances sweetness; use sparingly.

Variations and Substitutions

• Meat Swap: Use ground beef or turkey for variety.
• Phyllo Options: Substitute with coconut flour wraps if needed.
• Nut Swap: Replace almonds with walnuts or pecans.
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Butter Swap: Use ghee or coconut oil for dairy-free.
• Spice Twist: Add cardamom or nutmeg for different flavors.
• Syrup Swap: Use orange juice instead of lemon for a citrus note.
• Low-Sodium: Reduce or skip sea salt based on lamb seasoning.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in the oven to refresh texture.

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Until you can read, Smoked Sausage Bread Pudding