Whole30 Galaktoboureko
Indulge guilt-free with this Whole30 Galaktoboureko, a health-conscious twist on the classic Greek dessert that's traditionally loaded with buttery phyllo and sugary syrup. This grain-free and dairy-free adaptation features almond milk, arrowroot powder, and coconut oil to create a luscious, creamy custard nestled within a tender almond and coconut flour base. Sweetened naturally with honey or Whole30-compliant date syrup, and infused with vibrant lemon zest and comforting cinnamon, this dish offers the familiar warmth and richness of its Mediterranean roots while staying firmly in line with Whole30 guidelines. Perfect for special occasions or as an everyday treat, this refined sugar-free Galaktoboureko is a delightful way to enjoy wholesome decadence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 ml Almond milk
- 50 grams Arrowroot powder
- 100 grams Honey (substitute with date syrup for strict Whole30)
- 1 teaspoon Vanilla extract (Whole30 compliant)
- 3 tablespoons Coconut oil
- 100 grams Almond flour
- 50 grams Coconut flour
- 3 large Eggs
- 1 lemon's worth Lemon zest
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch baking pan with a small amount of coconut oil.
In a medium saucepan, heat the almond milk over medium heat until warm but not boiling.
In a separate bowl, whisk together the arrowroot powder and a small portion of the warm almond milk to create a slurry.
Slowly add the slurry to the saucepan with the rest of the almond milk, whisking constantly until the mixture begins to thicken.
Stir in the honey (or date syrup), vanilla extract, and lemon zest, and continue to cook for 2-3 minutes until fully combined.
Remove the saucepan from the heat and allow the mixture to cool slightly.
In a mixing bowl, combine the almond flour, coconut flour, cinnamon, and salt.
In another bowl, beat the eggs until frothy and gradually add them to the flour mixture, stirring until just combined.
Mix the cooled custard into the flour and egg mixture, stirring until you achieve a smooth batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-40 minutes or until the top is set and lightly golden.
Allow the Galaktoboureko to cool in the pan for at least 15 minutes before cutting into pieces.
Serve warm, optionally drizzled with additional honey or date syrup for extra sweetness.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 126.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1205 mg | 93% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 765 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.
