Keto Greek Bougatsa
Indulge in the rich and creamy flavors of Keto Greek Bougatsa, a low-carb twist on the classic Mediterranean pastry. This decadent treat features a flaky almond and coconut flour crust enveloping a silky custard filling made with heavy cream, eggs, and a touch of sweet vanilla. Perfectly balanced with the natural sweetness of xylitol and sprinkled with fragrant cinnamon, this keto-friendly dessert is both satisfying and guilt-free. Designed for easy preparation with just 20 minutes of prep time, its golden-brown finish makes it a showstopping addition to any brunch or dessert table. Whether served warm or at room temperature, Keto Greek Bougatsa is a flavorful homage to Greek culinary tradition while keeping your keto goals in check.
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Recipe Information
Ingredients
- 150 g Almond flour
- 30 g Coconut flour
- 100 g Cream cheese
- 200 g Mozzarella cheese
- 4 large Eggs
- 100 g Xylitol sweetener
- 240 ml Heavy cream
- 1 tsp Vanilla extract
- 30 g Butter
- 1 tsp Cinnamon
- 0.25 tsp Salt
Instructions
Preheat your oven to 180°C (356°F).
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese.
Microwave the cheese mixture in 30-second intervals, stirring between each, until melted and homogenous.
In a large mixing bowl, combine the almond flour, coconut flour, and salt.
Add the melted cheese mixture to the flour mixture, then add 1 egg. Mix until you form a dough.
Place the dough between two sheets of parchment paper. Roll it out into a large rectangle (approximately 30x20 cm). Set aside.
To make the custard filling, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
In a separate bowl, whisk the remaining 3 eggs with the xylitol sweetener until light and frothy.
Gradually pour the hot cream into the egg mixture, whisking constantly to avoid scrambling the eggs.
Return the entire mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard consistency.
Remove from heat and stir in vanilla extract.
Place the rolled-out dough on a baking sheet. Spoon the custard filling over one half of the dough, leaving a 2-cm border at the edges.
Fold the other half of the dough over the custard filling to cover, and press the edges together to seal well.
Brush the top with melted butter and sprinkle with cinnamon.
Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through.
Allow the bougatsa to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.1 g | 357% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1286 mg | 428% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 16.6 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1955 mg | 150% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 847 mg | 18% | |
*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.
