If you’ve ever wanted a sweet treat that’s keto friendly, creamy, and just a little indulgent, this recipe is your answer.
These Keto Cream Cheese Katayef are soft, lightly sweet, and perfectly handheld, with a smooth cream cheese filling and a drizzle of sugar free syrup. They feel like something you’d get at a fancy bakery, but they’re quick and easy enough to make on a weeknight or for a special breakfast or dessert.
They’re comforting without being heavy, satisfying without leaving you feeling sluggish, and honestly one of those little recipes that make you feel like a kitchen boss.
Whether you’re making them for your family, a special occasion, or just because you want something sweet without sugar, these katayef are a winner.
🍽 Servings: 4 (makes about 8 pancakes)
⏱ Prep Time: 15 minutes
⏱ Cook Time: 10–15 minutes
⏱ Total Time: 25–30 minutes
🛒 What You’ll Need
For the syrup
• 1 cup water
• ¾ cup Allulose
• 1 tsp fresh lemon juice
• 1 tbsp rose water
• pinch of salt
For the filling
• 170g cream cheese, softened
• ¾ cup full-fat Greek yogurt
• 2 tbsp Allulose
• ½ tsp vanilla extract
For the katayef pancakes
• 1 cup almond flour
• 2 large eggs, room temperature
• ¼ cup almond milk
• 1 tsp baking powder
• 1 tbsp sugar-free syrup
• 1 tsp vanilla extract
• 1 tbsp allulose
• pinch of salt
Optional topping
• chopped pistachios or walnuts
👩🍳 Method
Step 1: Make the syrup.
In a small saucepan, bring the water and sweetener to a gentle boil. Simmer for about 5 minutes until slightly thickened. Remove from the heat and stir in the lemon juice, rose water, and salt. Set aside to cool.
Step 2: Make the filling.
In a bowl, whisk together the cream cheese, Greek yogurt, sweetener, and vanilla until smooth and creamy. Keep in the fridge while you make the pancakes.
Step 3: Make the pancakes.
In a mixing bowl, whisk together the almond flour, eggs, almond milk, baking powder, syrup, vanilla, sweetener, and salt until smooth. Let the batter rest for 5 minutes to thicken slightly.
Step 4: Cook the pancakes.
Heat a lightly oiled pan over medium heat. Spoon about 2 tablespoons of batter into the pan to form small round pancakes. Cook until bubbles appear on the surface and the bottom is lightly golden. Flip briefly just to set the other side, then remove and keep covered with a clean kitchen towel.
Step 5: Fill the pancakes.
Spoon about 1 tablespoon of the filling onto the center of each pancake. Fold over to form a semi-circle and gently press the edges together.
Step 6: Optional finish in the air fryer or oven.
Preheat your air fryer to 180°C (350°F). Place the katayef in the basket individually, lightly spray with oil, and cook for 5–8 minutes until lightly golden. Or bake on a parchment-lined tray at 180°C (350°F) for 15 minutes.
Step 7: Serve.
Drizzle with the prepared syrup and sprinkle with pistachios or walnuts. Serve warm.
💡 Tips from the Keto Kitchen
• Keep the filling chilled until just before folding to make handling easier.
• Don’t overfill the pancakes, or they might open while cooking.
• These can be made ahead and gently reheated before serving.
🧮 Macros (approx. per katayef)
Calories: ±180 kcal
Protein: ±6 g
Fat: ±15 g
Net Carbs: ±2 g
Macros may vary slightly depending on the brands used.
🍪 Why You’ll Love This Recipe
• Quick and easy to make
• High protein and satisfying
• Low carb and keto-friendly
• Can be made ahead and reheated
• Perfect for dessert, breakfast, or snack
• Looks impressive for guests or family
💬 Have you made this recipe?
Tag me @kimsketo365 on social media. I love seeing what you’re cooking.
👉 Looking for more keto friendly treats?
Try my Milk Tart Cake next.
