Golden Keto Almond Flour Kunafa with Rose Water Syrup
Kunafa (or Knafeh) is the crown jewel of Middle Eastern desserts—a warm, gooey masterpiece originating from the Levant, famous for its stretchy cheese heart and crispy, syrup-soaked crust. Traditionally made with shredded phyllo dough (kataifi) and loaded with sugar syrup, it is usually a strict no-go for the ketogenic diet. However, culinary heritage should never be sacrificed for health goals. In this re-imagined version, we channel the aromatic soul of the Mediterranean by using a coarse almond flour crumble to mimic the traditional crust's texture. We keep the legendary cheese pull using a blend of mozzarella and ricotta, sweetened with monk fruit, and finish it with a fragrant rose water and saffron keto syrup. This recipe delivers high healthy fats, moderate protein, and the nostalgic floral sweetness of the original, all while keeping your blood sugar stable. It is a decadent bridge between ancient tradition and modern nutritional science.
The Masterplan
Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or pie pan generously with butter.
Prepare the 'dough': In a large bowl, mix the almond flour with the powdered sweetener. Pour in the melted butter and rub the mixture together with your hands until it resembles coarse, wet sand. This mimics the texture of the traditional dough.
Press about two-thirds of the almond flour mixture firmly into the bottom of the prepared pan to form the base layer.
In a separate bowl, mix the shredded mozzarella and ricotta cheese until well combined. Spread this cheese mixture evenly over the base layer, leaving a small border around the edges to prevent the cheese from burning against the pan.
Sprinkle the remaining almond flour crumble lightly over the top of the cheese layer. Do not press down too hard on the top layer; you want it to bake up fluffy and crispy.
Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
While the kunafa bakes, make the syrup. Combine water, granulated erythritol, and lemon juice in a small saucepan over medium heat. Bring to a boil, then simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rose water and saffron.
Remove the kunafa from the oven. While it is still hot, pour the cooled syrup evenly over the entire dish. The temperature difference helps the syrup absorb.
Garnish immediately with crushed pistachios. Let it set for 10 minutes before slicing to allow the cheese to firm up slightly for the perfect pull.
Perfect Pairings
Creamy Pistachio Green Goddess Pasta
Crispy Feta Fried Eggs with Spicy Chili Oil
Creamy Tuscan Marry Me Chicken Gnocchi Soup
Gather Your Energy
Step by Step
Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or pie pan generously with butter.
Prepare the 'dough': In a large bowl, mix the almond flour with the powdered sweetener. Pour in the melted butter and rub the mixture together with your hands until it resembles coarse, wet sand. This mimics the texture of the traditional dough.
Press about two-thirds of the almond flour mixture firmly into the bottom of the prepared pan to form the base layer.
In a separate bowl, mix the shredded mozzarella and ricotta cheese until well combined. Spread this cheese mixture evenly over the base layer, leaving a small border around the edges to prevent the cheese from burning against the pan.
Sprinkle the remaining almond flour crumble lightly over the top of the cheese layer. Do not press down too hard on the top layer; you want it to bake up fluffy and crispy.
Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
While the kunafa bakes, make the syrup. Combine water, granulated erythritol, and lemon juice in a small saucepan over medium heat. Bring to a boil, then simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rose water and saffron.
Remove the kunafa from the oven. While it is still hot, pour the cooled syrup evenly over the entire dish. The temperature difference helps the syrup absorb.
Garnish immediately with crushed pistachios. Let it set for 10 minutes before slicing to allow the cheese to firm up slightly for the perfect pull.