Low Carb Galaktoboureko
Indulge in the sweet, creamy decadence of Low Carb Galaktoboureko—a guilt-free version of the classic Greek dessert that's perfect for anyone watching their carbs without sacrificing flavor. This lighter take replaces traditional semolina and sugar with almond and coconut flours, erythritol sweetener, and unsweetened almond milk to craft a luscious custard filling nestled between crispy layers of buttery, low-carb phyllo dough. Enhanced with fragrant vanilla, tangy lemon zest, and a cinnamon-spiced syrup, every bite of this dessert is a harmonious blend of rich, creamy texture and delicate crunch. Ready in just over an hour, this elegant treat is ideal for gatherings or special occasions, served warm or at room temperature. Don't let dietary restrictions stop you from savoring the irresistible essence of Galaktoboureko!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 500 milliliters Unsweetened almond milk
- 100 grams Erythritol sweetener
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 100 grams Butter
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 200 milliliters Water
- 1 tablespoon Lemon zest
- 10 sheets Phyllo dough (low carb)
- 1 teaspoon Cinnamon
Instructions
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
In a saucepan, heat the almond milk over medium heat until it starts to simmer.
In a bowl, whisk together the eggs, erythritol, almond flour, coconut flour, baking powder, and vanilla extract.
Slowly pour the heated almond milk into the egg mixture, stirring continuously to avoid curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat and add the lemon zest.
Melt the butter and brush a baking dish (approximately 25x35 cm) with a small amount of the butter.
Layer 5 sheets of the low-carb phyllo dough at the bottom of the baking dish, brushing each with melted butter.
Pour the custard over the prepared phyllo base and spread evenly.
Cover the custard with the remaining 5 sheets of phyllo, brushing each with butter.
Pour the remaining melted butter over the top layer.
Using a sharp knife, score the top phyllo layers into square or diamond shapes.
Bake in the preheated oven for about 45 minutes or until the phyllo is golden brown and crispy.
While the galaktoboureko is baking, prepare the syrup by combining 200 ml water with 50 grams of erythritol in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add the cinnamon and let it cool.
Once the galaktoboureko is baked, remove it from the oven and pour the cooled syrup evenly over the hot pastry, ensuring even coverage.
Allow the dessert to cool before serving, letting the syrup soak in further.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 8.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 1392 mg | 107% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 799 mg | 17% | |
*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.
