Can I make Keto Basbousa without coconut?

Yes! If you're not a fan of coconut or allergic, you can skip the shredded coconut and add 2 more tablespoons of almond flour instead. The texture will be a little smoother but still delicious and low-carb.

Is Keto Basbousa good for meal prep on a keto diet?

Absolutely. Keto Basbousa stores well in the fridge for up to a week and can even be frozen. It’s a great option for anyone looking to prep Keto Friendly Desserts or Keto Treats in advance, especially for holidays or family gatherings.

What’s the difference between Keto Basbousa and Keto Baklava Bars?

Keto Basbousa is a syrup-soaked cake made with almond flour and yogurt, while Keto Baklava Bars are usually layered with nuts and spices. Both are classic Middle Eastern Sweets, but Basbousa has a soft, cake-like bite and fewer steps.

Keto Basbousa Recipe - The Sweet You Didn’t Was Low-Carb

Keto Basbousa Recipe

Print Recipe

A low-carb twist on the classic Egyptian and Lebanese dessert, this Keto Basbousa is moist, syrup-soaked, and packed with flavor. Made with almond flour, coconut, and keto-friendly syrup, it’s perfect for anyone on the keto diet looking to recreate their favorite Middle Eastern Sweets without the carbs. It’s a fusion of Baklava Bars, Keto Cake, and Arabic Sweets Recipes, all in one simple bake.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9-12 squares
Category: Dessert
Method: Baked
Cuisine: Middle Eastern, Keto, Low-Carb

Ingredients

For the cake:

2 cups almond flour
1/2 cup unsweetened shredded coconut
1/2 cup erythritol or allulose
1/2 cup full-fat plain Greek yogurt
1/4 cup melted butter or ghee
1 tsp baking powder
2 large eggs
1 tsp vanilla extract
1 tbsp tahini
Pinch of salt
Optional: blanched almonds for garnish

For the syrup:

1/2 cup water
1/4 cup allulose
1/2 tsp rose water or orange blossom water
1 tsp lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish with tahini or butter.
In a large bowl, combine almond flour, coconut, sweetener, baking powder, and salt.
In a separate bowl, whisk yogurt, eggs, melted butter, vanilla, and tahini.
Mix wet ingredients into dry until well combined. Batter should be thick.
Pour into prepared dish and smooth the top. Add almonds if using.
Let sit 5 minutes, then bake for 30–35 minutes until golden brown.
While baking, simmer water and allulose for 10 minutes to make syrup. Stir in lemon juice and rose water. Let cool.
Remove cake from oven, cut into squares, and slowly pour syrup over the hot cake.
Allow to soak for at least 30 minutes. Serve warm or cold.

Notes

For a Keto Baklava twist, layer with chopped walnuts and cinnamon.
Store in the fridge up to a week or freeze in airtight containers.
Best flavor develops after a night in the fridge—just like old-school Lebanese Sweets.
Works great for meal prep, holidays, or post-iftar Postre Keto cravings.

Nutrition

Serving Size: 1 square
Calories: 190 Sugar: 1g Sodium: 90mg Fat: 17g Saturated Fat: 6g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 5g Cholesterol: 40mg

Find it online: https://www.wellnesswarrior.org/keto-basbousa-recipe/