Keto Traditional Serbian Gibanica
Discover a guilt-free twist on the beloved Balkan classic with our Keto Traditional Serbian Gibanica! This low-carb, high-protein recipe beautifully blends the rich flavors of ricotta, feta, sour cream, and mozzarella, layered between an almond flour-based batter infused with psyllium husk for a keto-friendly upgrade. Perfectly golden and irresistibly creamy, this revamped gibanica honors the heritage of Serbian cuisine while catering to modern dietary preferences. Ready in just one hour and yielding six satisfying servings, it's an excellent choice for those seeking a comforting dish that aligns with their ketogenic lifestyle. Whether served as a savory breakfast, lunch, or crowd-pleasing appetizer, this keto Serbian gibanica is sure to impress!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 8 large Eggs
- 200 grams Ricotta cheese
- 200 grams Feta cheese
- 200 grams Sour cream
- 150 grams Mozzarella cheese, shredded
- 50 grams Butter, melted
- 1 teaspoon Salt
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil.
In a mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
In a separate large bowl, whisk together 4 eggs, ricotta cheese, sour cream, and melted butter until smooth and creamy.
Gradually add the dry ingredients into the wet mixture, stirring until fully combined. The batter should be thick but spreadable.
In another bowl, crumble the feta cheese and mix it with the shredded mozzarella.
In a small bowl, beat the remaining 4 eggs for the cheese filling. Add the beaten eggs to the cheese mixture and stir until evenly coated.
Pour half of the almond flour batter into the prepared baking dish and spread it evenly across the bottom.
Spoon the cheese mixture evenly over the base layer, spreading it out gently without pressing too hard.
Top the cheese layer with the remaining almond flour batter, spreading it to cover the cheese completely.
Bake the gibanica in the preheated oven for 40–45 minutes, or until the top is golden brown and set.
Let the gibanica cool for about 10 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.2 g | 377% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2116 mg | 705% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 23.3 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 3740 mg | 288% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1169 mg | 25% | |
*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.
