Knafeh Bel Keshk

Knafeh Bel Keshk is a delightful low-carb twist on the traditional Lebanese dessert, featuring a creamy layer of keshk (fermented whey) combined with delicate shredded phyllo. This indulgent yet guilt-free treat offers a harmonious blend of flavors that is both satisfying and nutritious.

Ingredients

• Shredded phyllo dough - 50 grams
• Butter, melted - 30 grams
• Keshk (fermented whey) - 100 grams
• Ricotta cheese - 100 grams
• Erythritol (or sweetener of choice) - 2 tablespoons
• Pistachios, crushed - 20 grams
• Rose water - 1 teaspoon
• Cinnamon - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the melted butter with the shredded phyllo dough until evenly coated.
3. In another bowl, combine the keshk, ricotta cheese, erythritol, rose water, and cinnamon until smooth.
4. Grease a small baking dish (approximately 20x20 cm) with butter and layer half of the phyllo mixture on the bottom, pressing it down gently.
5. Spread the keshk mixture over the phyllo layer evenly.
6. Top with the remaining phyllo mixture, ensuring it covers the keshk entirely.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
8. Remove from the oven and let it cool slightly before serving. Garnish with crushed pistachios.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 50 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from ricotta and keshk, promoting muscle health.

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