Low Carb Khachapuri
Indulge in the savory delight of Low Carb Khachapuri, a keto-friendly twist on Georgia’s beloved cheese-filled bread. This recipe swaps traditional dough for a flavorful almond flour base enriched with mozzarella and cream cheese, creating a tender yet sturdy crust. The rich filling combines tangy feta, creamy ricotta, and fresh parsley, crowned with golden eggs that add a luxurious touch. Perfectly seasoned with salt, black pepper, and a buttery finish, this low-carb version maintains all the decadent appeal of the original while aligning with your health goals. Ready in just 45 minutes, it’s an irresistible option for brunch, lunch, or a hearty snack. Serve it warm, and enjoy this melt-in-your-mouth masterpiece guilt-free! Keywords: low carb khachapuri, keto cheese bread, almond flour dough, healthy Georgian recipe, keto brunch ideas.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 teaspoon Baking powder
- 3 Egg
- 1 cup Feta cheese
- 1 cup Ricotta cheese
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave on high for about 1 minute, stirring halfway through, until melted and smooth.
In a separate bowl, combine 1.5 cups of almond flour, 1 teaspoon of baking powder, and 1 egg. Mix well.
Add the melted cheese mixture to the almond flour mixture. Knead the dough until it's well combined and smooth. It will be slightly sticky.
Roll the dough into a ball, then place it on the prepared baking sheet. Shape it into an oval or boat shape by flattening the center and raising the edges to form a well in the middle.
In a medium bowl, combine 1 cup of feta cheese, 1 cup of ricotta cheese, and 1 tablespoon of chopped parsley. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix until well combined.
Fill the cheese well with the cheese mixture, spreading it evenly.
Make two small wells spaced apart in the cheese filling. Crack an egg into each well (using the remaining two eggs).
Bake the Khachapuri in the preheated oven for 15-18 minutes or until the crust is golden brown and the eggs are set but the yolks are still slightly runny.
Remove from the oven and brush 2 tablespoons of melted butter over the edges of the crust. Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.3 g | 266% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 4913 mg | 214% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 9.4 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2953 mg | 227% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 735 mg | 16% | |
*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.
