Keto Galaktoboureko

Indulge in the rich, creamy decadence of Keto Galaktoboureko, a low-carb twist on the classic Greek dessert. Perfectly combining a buttery almond and coconut flour crust with a velvety, custard-like filling made from cream cheese, heavy cream, and a hint of lemon zest, this keto-friendly makeover retains the indulgent flavor of the original while keeping carbs to a minimum. Sweetened with erythritol and thickened with xanthan gum, this dessert offers a guilt-free option for those following a ketogenic or low-carb lifestyle. With just 30 minutes of prep and straightforward steps, this show-stopping treat is perfect for dinner parties or a special family dessert. Serve it chilled for the ultimate creamy, refreshing experience that will transport your taste buds straight to the Mediterranean.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 100 grams Unsalted butter
• 4 Eggs
• 200 grams Cream cheese
• 300 ml Heavy cream
• 100 grams Erythritol
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch baking dish.

Step 2

In a bowl, mix the almond flour, coconut flour, and 50 grams of melted butter to form a dough. Press it evenly into the bottom of the prepared baking dish to form a crust.

Step 3

Bake the crust for 10 minutes until lightly golden. Remove from the oven and set aside to cool.

Step 4

In a medium saucepan, combine the heavy cream, cream cheese, and erythritol over medium-low heat. Stir continuously until the cream cheese is melted and the mixture is smooth.

Step 5

Remove the saucepan from the heat. In a separate bowl, beat together the eggs, vanilla extract, lemon zest, and salt.

Step 6

Temper the egg mixture by slowly adding a ladleful of the heated cream mixture while whisking continuously.

Step 7

Gradually add the rest of the cream mixture to the eggs while whisking to ensure there are no lumps.

Step 8

Return the combined mixture to the saucepan and place over low heat. Add the xanthan gum and continue whisking until the custard thickens and coats the back of a spoon.

Step 9

Pour the custard over the pre-baked crust and smooth the top with a spatula.

Step 10

Bake the keto galaktoboureko for 40-45 minutes or until the top is set and has a slight golden color.

Step 11

Remove from the oven and allow to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Step 12

Cut into squares and serve chilled. Enjoy your keto-friendly Galaktoboureko!

Nutrition Facts

Serving size	(1091.7g)

Amount per serving	% Daily Value*
Calories	3716.2

Total Fat 352.7g	0%
Saturated Fat 165.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1467.4mg	0%
Sodium 2265.7mg	0%
Total Carbohydrate 165.8g	0%
Dietary Fiber 29.8g	0%
Total Sugars 16.6g
Protein 75.9g	0%

Vitamin D 164IU	0%
Calcium 660.5mg	0%
Iron 10.6mg	0%
Potassium 756.8mg	0%

*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.

Source of Calories

Fat: 76.7%

Protein: 7.3%

Carbs: 16.0%