Keto Galaktoboureko
Indulge in a low-carb twist on a beloved Greek dessert with this Keto Galaktoboureko recipe! Featuring a golden almond and coconut flour crust topped with a luscious, sugar-free custard made from cream cheese, heavy cream, and a hint of zesty lemon, this decadent treat captures the essence of traditional galaktoboureko without the carbs. The creamy custard is thickened with xanthan gum for a velvety finish and sweetened with erythritol, making it perfect for keto enthusiasts. With only a few simple steps and a quick chill in the refrigerator, this satisfying dessert is ideal for impressing family and friends at dinner parties or indulging in as a guilt-free sweet snack. Serve chilled for the ultimate creamy experience! Keywords: Keto dessert, low-carb Galaktoboureko, Greek keto recipes, sugar-free custard, almond flour crust.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter
- 4 Eggs
- 200 grams Cream cheese
- 300 ml Heavy cream
- 100 grams Erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch baking dish.
In a bowl, mix the almond flour, coconut flour, and 50 grams of melted butter to form a dough. Press it evenly into the bottom of the prepared baking dish to form a crust.
Bake the crust for 10 minutes until lightly golden. Remove from the oven and set aside to cool.
In a medium saucepan, combine the heavy cream, cream cheese, and erythritol over medium-low heat. Stir continuously until the cream cheese is melted and the mixture is smooth.
Remove the saucepan from the heat. In a separate bowl, beat together the eggs, vanilla extract, lemon zest, and salt.
Temper the egg mixture by slowly adding a ladleful of the heated cream mixture while whisking continuously.
Gradually add the rest of the cream mixture to the eggs while whisking to ensure there are no lumps.
Return the combined mixture to the saucepan and place over low heat. Add the xanthan gum and continue whisking until the custard thickens and coats the back of a spoon.
Pour the custard over the pre-baked crust and smooth the top with a spatula.
Bake the keto galaktoboureko for 40-45 minutes or until the top is set and has a slight golden color.
Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Cut into squares and serve chilled. Enjoy your keto-friendly Galaktoboureko!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
