Keto Khachapuri
Indulge in the irresistible flavors of Keto Khachapuri, a low-carb twist on the traditional Georgian cheese bread that's perfect for ketogenic diets. This delectable recipe features a rich, cheesy base made from almond flour, coconut flour, and a blend of mozzarella and cream cheese, shaped into a signature boat-like crust. The filling is a luxurious mix of feta and Gruyere cheese, crowned with silky egg yolks for an indulgent finish. With its golden, bubbly crust and vibrant garnish of fresh parsley, this Keto Khachapuri is a delightful combination of creamy, savory, and buttery goodness. Ready in just 40 minutes, it’s a must-try for cheese lovers looking for a satisfying keto-friendly meal.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 Egg
- 0.5 cup Feta cheese, crumbled
- 0.5 cup Gruyere cheese, shredded
- 2 Egg yolks
- 2 tablespoons Butter, unsalted
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high for 1-2 minutes until melted. Stir until well combined.
Add almond flour, coconut flour, baking powder, salt, and one egg to the melted cheese mixture. Mix well until a dough forms.
Place the dough on a piece of parchment paper and flatten it into an oval boat shape using your hands. Create a raised edge around the perimeter to hold the cheese filling.
In a separate bowl, combine the feta cheese, gruyere cheese, and half of the chopped parsley. Mix well.
Fill the center of the dough boat with the cheese and parsley mixture, leaving a border around the edges.
Bake in the preheated oven for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Remove from the oven and create two small wells in the cheese mixture using the back of a spoon. Carefully place an egg yolk into each well and return to the oven.
Bake for an additional 3-5 minutes or until the egg yolks are set to your liking.
Remove from the oven and immediately brush the edges of the dough with unsalted butter. Garnish with the remaining parsley.
Serve warm and enjoy your keto-friendly khachapuri!
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 697 mg | 54% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 341 mg | 7% | |
*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.
