Directions: |
Directions:First Step: Preheat oven to 350. Spray a mini muffin tin with cooking spray.
Second Step: Mix the dough ingredients in a medium bowl with a wooden spoon. If the butter and cream cheese is room temperature, they mix easily.
Third Step: 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.
Fourth Step: Combine the nuts and cinnamon. Divide between the prepared mini muffin tin.
Fifth Step: Bake for 20-22 minutes until the dough is golden. Cool to room temperature.
Sixth Step: While the cookies are baking, 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.
Final Step: 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! |
Personal
Notes: |
Personal
Notes: 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.
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This recipe for Keto Baklava Cookies is from