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Close-up of hands breaking apart a pastry filled with chopped pistachios. The gooey filling is being stretched, and the wooden cutting board below has scattered crumbs. A blurred teapot is visible in the background.
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5 from 2 votes

Gluten Free Baklava (Viral Recipe)

A lighter, macro-friendly twist on a Balkan classic! Crispy rice paper wraps around a sweet, nutty filling for that baklava crunch you love—minus the sugar coma. Dairy-free, gluten-free, and under 500 cals per serving!
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Dessert
Cuisine: Mediterranean
Keyword: gluten free baklava, healthy baklava, rice paper baklava
Servings: 1 roll
Author: The Modern Nonna

Equipment

Ingredients

  • 3 sheets rice paper
  • ⅛ cup pistachios
  • ¼ cup walnuts
  • 1.5 tablespoons coconut sugar 1/2 tablespoon reserved for the top
  • 1 teaspoon cinnamon to taste
  • 1 teaspoon butter melted

Instructions

  • In a food processor, add the nuts, cinnamon, and 1 tablespoon of the coconut sugar. Pulse for a few seconds until the nuts are fine. Set aside.
  • Next, take a sheet of rice paper, dip it in room temperature water and repeat this step for all three sheets.
    A hand peels a thin, transparent layer from the surface of a wooden bowl filled with water, with teapots and decorative items blurred in the background.
  • Place the wet sheets onto your work surface making sure to slightly overlap each one. Add the filling making sure to spread it evenly.
    A hand pours a mixture of crushed nuts or seeds from a food processor onto transparent rice paper sheets on a wooden table near a window.
  • Take the end of the rice paper that's facing you and begin to roll it over the nuts. Fold over the sides and continue to roll until it looks like a rope.
    A person rolls up fruit leather on a wooden table near a window, using their hands to form a long, cylindrical shape.
  • Now, take one end of the rope and roll it onto itself into a coil. Brush with a little bit of butter and sprinkle on a touch more coconut sugar on top (from the reserved 1/2 a tablespoon).
    A hand sprinkles seasoning onto a round, tightly wrapped piece of meat or food on a white plate, set on a wooden surface.
  • Air fry at 400F for 6 minutes or until crispy and golden. Take it out and feel free to add a drizzle of honey on top. Enjoy!
    Close-up of hands breaking apart a pastry filled with chopped pistachios. The gooey filling is being stretched, and the wooden cutting board below has scattered crumbs. A blurred teapot is visible in the background.

Video

Notes

  • Nuts: Swap in any nuts you like—almonds, pecans, hazelnuts, or go wild with a mix!
  • Wrappers: For extra flakiness, try lumpia wrappers (check if GF).
  • Sweetener: No coconut sugar? Use date sugar or monk fruit instead.
  • Soaking: Don’t over-soak the rice paper—5 seconds in room temp water is plenty. Too long and it gets sticky and floppy.
  • Layers: If your rice paper tears or feels too thin, just add another soaked sheet to reinforce.
  • Surface: Use a damp cutting board or kitchen towel so the rice paper doesn’t stick while rolling.
  • Filling: Don’t overfill—too much can tear the rice paper or cause spillage.
  • Rolling: Roll tightly, tuck in the sides, and curl into a coil shape like a pro.

Nutrition

Serving: 1 roll | Calories: 493kcal | Carbohydrates: 49g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 293mg | Potassium: 328mg | Fiber: 5g | Sugar: 14g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg
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