Paleo Galaktoboureko
Indulge in the decadent flavors of *Paleo Galaktoboureko*, a grain-free twist on the classic Greek dessert that delivers a luscious, custard-like filling paired with a nutty almond and coconut flour crust. This healthier spin is dairy-free, refined sugar-free, and perfect for those following a paleo lifestyle. The creamy coconut milk custard, infused with fragrant vanilla and bright hints of lemon zest, is baked to golden perfection before being soaked in a warming orange-cinnamon honey syrup for an irresistible finishing touch. With an airy, meringue-like texture from whipped egg whites and the richness of ghee, this naturally gluten-free dessert is a show-stopping treat that’s surprisingly easy to make. Serve your Paleo Galaktoboureko chilled or at room temperature, garnished with a sprinkle of cinnamon or a dollop of coconut cream, for a dessert that’s as wholesome as it is indulgent.
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Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams coconut flour
- 30 grams arrowroot powder
- 6 large eggs
- 180 ml honey
- 400 ml coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 100 grams ghee
- 250 ml water
- 1 teaspoon orange zest
- 0.5 teaspoon salt
Instructions
Preheat the oven to 180°C (350°F). Grease a baking dish with a bit of ghee.
In a large mixing bowl, whisk together 150 grams of almond flour, 50 grams of coconut flour, and 30 grams of arrowroot powder.
Separate the eggs, placing the yolks in a medium bowl and the whites in a clean, dry small bowl. Beat the egg whites to stiff peaks using a hand mixer or stand mixer.
In a saucepan over medium heat, combine 100 ml of honey and the coconut milk. Stir continuously until the mixture comes to a gentle simmer.
Slowly whisk the simmering coconut milk into the egg yolks, tempering the eggs gradually to avoid cooking them.
Return this mixture to the pan and cook over low heat, stirring constantly, until it thickens to a custard consistency. Remove from heat and stir in the vanilla extract and lemon zest.
Gently fold the beaten egg whites into the custard mixture until well combined.
For the crust, in another bowl, combine the remaining almond flour, salt, and melted ghee. Press this mixture evenly into the bottom of the prepared baking dish.
Pour the custard over the crust and smooth the top with a spatula.
Bake for about 35-40 minutes, or until the top is set and slightly golden.
While baking, prepare the syrup by combining 150 ml of water, the remaining 80 ml of honey, orange zest, and cinnamon in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Allow the syrup to cool slightly. Once the Galaktoboureko is baked, pour the syrup evenly over the hot custard dish.
Let the dish cool completely before slicing and serving. Enjoy your Paleo Galaktoboureko with an optional sprinkle of extra cinnamon or a dollop of coconut cream.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 467% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 190.2 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 702 mg | 54% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1219 mg | 26% | |
*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.
