Baklava Cookies – Low Carb & Gluten Free

• Produce

  • 3 one inch pieces Lemon, zest

• Condiments

  • 3 tsp Honey

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Cinnamon stick
  • 1 cup My local blend baking mix

• Nuts & Seeds

  • 3/4 cup Nuts

• Dairy

  • 1 4 oz stick Butter
  • 3 oz Cream cheese

• Liquids

  • 1 tbsp Water

• Other

  • ½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend of xylitol, erythritol, and stevia

Found on joyfilledeats.com

Description

Ingredients

• 3 oz cream cheese, softened
• 1 4 oz stick butter, softened
• 1 cup of my Local Blend Baking Mix (equal parts almond flour, coconut flour, and ground golden flax) or Trim Healthy Mama Baking Blend
• ¾ cup chopped nuts (I used ½ cup walnuts and ¼ cup pistachios)
• ½ tsp cinnamon
• ½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend of xylitol, erythritol, and stevia)
• 1 tbsp water
• 3 one inch pieces of lemon zest
• 1 cinnamon stick
• 3 tsp honey (optional, see note below)

Directions

• Preheat oven to 350. Spray a mini muffin tin with cooking spray.
• Mix the dough ingredients in a medium bowl with a wooden spoon. If the butter and cream cheese is room temperature they mix easily. 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.
• Combine the nuts and cinnamon. Divide between the prepared mini muffin tin. Bake for 20-22 minutes until the dough is golden. Cool to room temperature.
• Meanwhile, 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.
• Drizzle the syrup over the cookie cups. If using the honey spoon 1/8 of a tsp over each. Remove from the muffin tin and enjoy!