Keto Labneh with Olive Oil
Elevate your ketogenic lifestyle with this creamy, tangy Keto Labneh with Olive Oil—a Middle Eastern classic reimagined for your low-carb diet. Crafted from rich, full-fat Greek yogurt and carefully strained overnight, this recipe yields an indulgently thick and velvety cheese spread. A final drizzle of high-quality extra-virgin olive oil and a sprinkling of dried mint or za’atar add depth and Mediterranean flair, while black pepper brings a subtle kick. Perfect for pairing with keto-friendly crackers, fresh vegetable sticks, or as a luxurious topper for salads, this effortless dish boasts just 10 minutes of prep time and is sure to become a staple in your keto kitchen. Whether for breakfast, a snack, or entertaining guests, this labneh delivers bold flavor and unbeatable texture with minimal carbs.
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Recipe Information
Ingredients
- 500 grams full-fat Greek yogurt
- 1 teaspoon salt
- 50 ml extra-virgin olive oil
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried mint or za'atar
Instructions
Line a large sieve with a double layer of cheesecloth or a clean dish towel, and set it over a large bowl. Ensure that there is enough space below the sieve for liquid to collect without touching the cloth.
In a medium-sized bowl, combine the Greek yogurt with the salt and stir well to incorporate.
Pour the salted yogurt into the prepared cheesecloth. Gather the ends of the cloth and tie them together securely.
Place the setup in the refrigerator, allowing it to sit and strain for 24 hours. The whey will drain out, leaving you with thick, creamy labneh.
Once strained, remove the labneh from the cheesecloth and transfer it to a serving bowl.
Use a spoon to create a small well in the center of the labneh. Drizzle the extra-virgin olive oil over the top, allowing it to pool slightly in the well.
Sprinkle the freshly ground black pepper over the surface and finish with dried mint or za'atar for added flavor.
Serve immediately with keto-friendly crackers, fresh vegetable sticks, or as a creamy addition to salads.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 3.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 137 mg | 3% | |
*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.
