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prep time
24 h 20 min
cook time
35 min
ready time
24 h 55 min
Keto Turkish Delight
If you’re less of a chocolate person and more of a confectionary person, you’ll want to try your hand at some Turkish delight. These delightful little squares have been adapted for this Keto Middle Eastern recipe with a few adjustments for sugar and starch. Instead of cornstarch and white sugar, you’ll use the natural sugars of fruit and Keto sweeteners to make a sweet treat. Everything is held together with a little bit of gelatin. For the fruit, low-carb dates and dried figs were chosen for their sweetness, flavors, and textures. If you want to include other finely chopped ingredients, some Turkish delights include nuts like pistachios and walnuts. The final “icing on the cake” is a layer of powdered erythritol for dusting, which tastes just like powdered sugar.
Important tips
This is a delicate dessert, so be gentle when lifting pieces of Turkish delight. Powdered erythritol will be your best friend, so make sure you have plenty of it on hand to dust all over your dessert. You’ll likely need more than what is listed in the ingredients. Keep any Turkish delight that isn’t being immediately eaten cold in a refrigerator, and save the sugar-dusting for serving.
What exactly is Turkish delight?
Unless you read “The Chronicles Of Narnia” series, you may not have any idea of what Turkish delight is! Turkish delight is a confection that can vary in flavors, colors, and shapes. It’s made up of a gelatinized candy made with starch and sugar, which is flavored typically with rose water, fruits, or nuts. You can see how traditional Turkish delight might have a lot of carbohydrates, which is why this Keto version looks slightly different from what you may or may not have read about in books.
Net Carbs
0.7 g
Fiber
0.1 g
Total Carbs
1.1 g
Protein
0.1 g
Fats
0 g
4 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Dried figs
1 oz
Dates, dried
1.5 oz
Water
3 cup
Lemon juice
0.5 tbsp
Powdered Erythritol (Icing Sugar)
1 tbsp
Water
3 cup
Gelatin (jello) powder, plain
2 tsp
Rose Water
1 tbsps
Powdered Erythritol (Icing Sugar)
1 tbsp
Recipe Steps
steps 4
24 h 55 min
Step 1
Dice the dried figs and pitted dates into small pieces. It’s really important the pieces are finely diced so they aren’t too heavy in the final dessert. Add the diced ingredients to a pot filled with the first amount of water, lemon juice, and swerve. Heat the ingredients with the lid on the pot until the liquid is simmering and it reduces to a syrupy mixture - 20-30 minutes. Check by looking for pieces of fruit that stick to the back of a wooden spoon instead of falling off.Step 2
When the syrup is almost ready, prepare the gelatin by filling a small dish with the second amount of water and spooning the gelatin on top. Let the gelatin bloom for 5 or so minutes. When the gelatin is ready, spoon some of the hot syrup liquid into the gelatin and stir it until the gelatin melts. Return all gelatin and liquid to the pot, and stir everything together.Step 3
Stir rosewater into the pot, and let the ingredients cook below a simmer to ensure the gelatin is melted and the pot is at an even temperature. Remove the pot from the heat so it can start cooling. Line a 9x13 glass dish liberally with pan spray as well as a lining of parchment paper on the bottom. Press the paper against the glass to remove any air pockets, then pour your gelatin liquid into the dish.Step 4
Keep the liquid Turkish delight in your refrigerator for at least 24 hours to set completely. You can remove the dessert by lifting it out of the dish by the ends of the parchment paper. Use a knife sprayed with pan spray to cut the dessert into slightly less than 1-inch cubes. A 9x13 dish yields about 60 pieces. After slicing the Turkish delight, liberally sprinkle all exposed pieces with the remaining amount of powdered erythritol. Use more powdered erythritol as needed.
