Keto Knefeh Recipe: Low-Carb Middle Eastern Cheese Dessert

Keto knefeh without vermicelli, almond hazelnut flour crust with pistachio topping and stretchy mozzarella cheese pull, low carb

If you are a fan of Middle Eastern desserts, you probably already know and love Knefeh (Kunafa). Traditionally made with a semolina or shredded phyllo dough crust and soaked in heavy sugar syrup, it is notoriously high in carbohydrates.

This Keto Knefeh version keeps all the sweet, cheesy goodness you crave! By swapping the high-carb crust for a rich toasted hazelnut and almond flour blend, and using a zero-glycemic orange blossom syrup, you get the authentic gooey cheese pull without the blood sugar spike.

Why You Will Love This Recipe

  • Authentic nutty flavor from ghee-toasted almond and hazelnut flour
  • Features a thick, sugar-free orange blossom syrup
  • Ultra-low carb: only 3g net carbs per delicious serving
  • 100% gluten-free and grain-free

Recipe Details & Macros

  • Prep time: 10 minutes
  • Bake time: 15 to 20 minutes
  • Yield: 9 to 10 servings (requires an 8x8 inch / 20x20 cm pan)
  • Dietary Info: Keto, Low-Carb, Gluten-Free, Sugar-Free

Estimated Nutritional Profile Per Serving (1 of 10):
Calories: 256 kcal | Net Carbs: 3.0g | Total Carbs: 6.0g | Fiber: 3.0g | Protein: 10.0g | Fat: 22.0g

Ingredients

For the Keto Dough:

  • 1 cup hazelnut flour
  • 1 cup fine almond flour
  • 1.5 tbsp stevia or erythritol blend (adjust to taste)
  • A pinch of salt
  • 2.5 tbsp heavy whipping cream
  • 3 tbsp ghee or unsalted butter
  • 400g low-moisture mozzarella cheese, shredded (Optional: mix in 2 tbsp ricotta for texture)

For the Sugar-Free Orange Blossom Syrup:

  • 1/3 cup water
  • 1/3 cup stevia, allulose, or xylitol (Allulose is highly recommended)
  • 3 drops fresh lemon juice
  • 1/4 tsp xanthan gum
  • 1 tsp orange blossom water

Step-by-Step Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F).
  2. Make the Syrup: In a small saucepan, combine the water, sweetener, lemon juice, xanthan gum, and orange blossom water. (Tip: Whisk the xanthan gum into the dry sweetener first before adding water to prevent clumps). Bring to a boil, then simmer for 10-15 minutes until slightly thickened. Set aside.
  3. Mix the Dry Crust: In a large bowl, whisk together the almond flour, hazelnut flour, stevia, and salt. Stir in the heavy whipping cream to bind the mixture slightly.
  4. Toast the Dough: Melt the ghee or butter in a skillet over medium heat. Add the flour mixture and cook for 5 to 7 minutes, stirring constantly, until it becomes deep golden and fragrant.
  5. Assemble: Spread exactly half of the toasted dough evenly into the bottom of your 8x8 inch baking pan. Add an even layer of the shredded mozzarella over the crust. Cover the cheese with the remaining toasted dough, pressing down gently to compact the layers.
  6. Bake: Bake for 15 to 20 minutes until the top is golden and the cheese is fully melted.
  7. Serve: Immediately pour the prepared keto syrup evenly over the hot knefeh. Serve warm for the perfect, Instagram-worthy cheese pull!

📹 Watch the Step-by-Step Video Short

💡 Ketoavie Pro Tips

  • Do Not Skip Toasting: Toasting the flour mix in ghee is what replicates that authentic, nutty kataifi flavor.
  • Cheese Choice Matters: You must use low-moisture mozzarella for the best stretch. Fresh mozzarella holds too much water and will make the dessert soggy. If you can find a low-salt Nabulsi or Akkawi sweet cheese, that is even more authentic!
  • Pan Size: An 8x8 inch pan is ideal. Using a larger pan will make the dough layers too thin and dry.
  • Storage: Knefeh is best eaten warm on the same day. Store leftovers in the fridge for up to 3 days, and reheat in an air fryer for 3 minutes at 170°C to revive the crispiness. You can also freeze the baked knefeh (without syrup) for up to 1 month.

Frequently Asked Questions (FAQ)

1. Why is my keto knefeh not crispy?
You either did not toast the dough long enough in the skillet, or the oven wasn't hot enough. Make sure to pan-toast the flour mixture for a full 5-7 minutes until deeply golden before assembling.

2. Can I use only almond flour?
Yes, you can use 2 cups of almond flour in total. The hazelnut flour adds a much deeper, richer flavor, but plain almond works fine. Do not substitute coconut flour, as it will be far too dry.

3. What sweetener is best for the syrup?
Allulose or xylitol thickens the best. Stevia alone stays very thin, which is why the xanthan gum is crucial. Erythritol tends to recrystallize when cold, making a gritty syrup. Allulose is my absolute favorite for this dessert.

4. Is the xanthan gum strictly necessary?
Yes, for syrup thickness. Without it, your syrup will feel like flavored water. Use only 1/4 tsp—adding more will make the syrup slimy.

5. Can I make it dairy-free?
You can use vegan mozzarella shreds, swap the heavy cream for coconut cream, and use coconut oil instead of ghee. The cheese pull will be less impressive, but the flavor will still be delicious.

6. How do I get that massive cheese pull?
Serve it immediately while it is piping hot, within 5 minutes of removing it from the oven and adding the syrup. Reheating gives some pull, but fresh out of the oven is best!

Start Your Low-Carb Journey Today

Metabolic-friendly living should be filled with vibrant flavors and cultural favorites. If you are looking for evidence-based coaching, guidance on hormone balance, or tailored nutrition protocols, explore our resources below:

Explore More Wholesome Treats

Visit our Keto Kitchen for more nutritious favorites:

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