Keto Meat Burek
Savor the irresistible fusion of traditional Balkan flavors with a low-carb twist in this Keto Meat Burek recipe. Perfectly seasoned ground beef, sautéed with onions and garlic, is enveloped in a golden, cheesy almond flour dough that’s as keto-friendly as it is delicious. Aromatic spices like paprika and cumin enhance the filling, while the fathead-style dough ensures a rich and satisfying texture without the carbs. This baked burek boasts a flaky crust and hearty interior, making it a standout dish for dinner, meal prep, or a savory snack. Ready in just over an hour, this gluten-free delight is guaranteed to impress both keto enthusiasts and burek fans alike.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 medium Onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Almond flour
- 4 tablespoons Cream cheese
- 2 cups Mozzarella cheese
- 2 large Eggs
- 1 teaspoon Baking powder
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Dice the onion and mince the garlic cloves.
Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
Stir in the paprika, cumin, salt, and black pepper. Cook for another 2 minutes, then remove from heat and set aside.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for 1-2 minutes until melted, stirring until smooth.
In another bowl, combine the almond flour with baking powder.
Beat one egg and add it to the almond flour mixture, then pour in the melted cheese mixture. Mix until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to a rectangle about 1/4-inch thick.
Spread the cooked meat mixture evenly over the dough, leaving a small border around the edges.
Gently roll the dough into a log, using the parchment paper to guide you.
Seal the edges and transfer the burek log to the prepared baking sheet.
Beat the remaining egg and brush it over the burek for a nice golden crust.
Bake the burek in the oven for 30 minutes, or until golden brown and cooked through.
Allow to cool slightly before slicing and serving. Enjoy your keto meat burek warm.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 557 mg | 43% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 623 mg | 13% | |
*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.
