Keto Namoura

Namoura aka Basbousa is a semolina based cake, topped with almonds & soaked with an aromatic syrup. Thanks to the Classic Yellow Cake Mix, we can now enjoy a lowcarb, keto-friendly, sugar-free and gluten-free version of this middle eastern treat!

What you need:

  • Classic Yellow Cake Mix

  • 1/4 cup unsweetened, shredded coconut flakes

  • 8 tbsp butter, melted

  • 1 cup sour cream

  • handful of sliced almonds to top with

For the Simple Syrup
  • 1 cup allulose

  • 1/2 cup water

  • 1/2 tsp lemon juice

  • 1/2 tsp rose water* optional

  1. Prepare the simple syrup by combining the allulose, water and lemon juice in a small pot over medium heat. Stir every few minutes until allulose is completely dissolved and syrup thickens as it bubbles, about 15 minutes.
  2. Combine Classic Yellow Cake Mix with the unsweetened, shredded coconut flakes, butter & sour cream.
  3. Spread the batter in a medium tray, about 7"x11". 
  4. Preheat the oven to 350°F.
  5. Cut into even squares with a wet knife and place a sliced almond in the center of each square. 
  6. Bake for 35-40 min and remove when the top is golden. The edges will brown faster–if at 40 min the center does not look browned, broil it for 1-2 minutes. Keep a close eye as it will brown fast! Remember every oven bakes differently so this is general guidance. 
  7. When done baking, pour the cool syrup on the hot namoura. 
  8. This MUST set and cool (not in the fridge) completely before you attempt to remove a piece or it will crumble.  
  9. Enjoy!