Keto Traditional Serbian Gibanica

Discover the rich flavors of Eastern Europe with this Keto Traditional Serbian Gibanica, a low-carb twist on a classic savory pastry dish! This recipe swaps out the traditional phyllo dough for a gluten-free almond flour batter, delivering a keto-friendly alternative that's equally indulgent. Layers of creamy ricotta, tangy feta, and gooey mozzarella cheese are sandwiched between a tender, grain-free crust, creating a luscious, cheesy bake that's both satisfying and wholesome. With just 15 minutes of prep time and simple ingredients like psyllium husk powder and sour cream, this dish is perfect for a comforting brunch, an impressive dinner side, or even as a meal on its own. Serve it warm and golden brown, and enjoy the authentic taste of Serbia—without the carbs!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 150 grams Almond flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 8 large Eggs
• 200 grams Ricotta cheese
• 200 grams Feta cheese
• 200 grams Sour cream
• 150 grams Mozzarella cheese, shredded
• 50 grams Butter, melted
• 1 teaspoon Salt
• 1 teaspoon Olive oil (for greasing)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil.

Step 2

In a mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to distribute the dry ingredients evenly.

Step 3

In a separate large bowl, whisk together 4 eggs, ricotta cheese, sour cream, and melted butter until smooth and creamy.

Step 4

Gradually add the dry ingredients into the wet mixture, stirring until fully combined. The batter should be thick but spreadable.

Step 5

In another bowl, crumble the feta cheese and mix it with the shredded mozzarella.

Step 6

In a small bowl, beat the remaining 4 eggs for the cheese filling. Add the beaten eggs to the cheese mixture and stir until evenly coated.

Step 7

Pour half of the almond flour batter into the prepared baking dish and spread it evenly across the bottom.

Step 8

Spoon the cheese mixture evenly over the base layer, spreading it out gently without pressing too hard.

Step 9

Top the cheese layer with the remaining almond flour batter, spreading it to cover the cheese completely.

Step 10

Bake the gibanica in the preheated oven for 40–45 minutes, or until the top is golden brown and set.

Step 11

Let the gibanica cool for about 10 minutes before slicing into squares and serving.

Nutrition Facts

Serving size	(1385.1g)

Amount per serving	% Daily Value*
Calories	3580.8

Total Fat 294.2g	0%
Saturated Fat 129.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 2115.6mg	0%
Sodium 6949.0mg	0%
Total Carbohydrate 93.7g	0%
Dietary Fiber 32.1g	0%
Total Sugars 23.3g
Protein 172.6g	0%

Vitamin D 384.6IU	0%
Calcium 3740.4mg	0%
Iron 16.7mg	0%
Potassium 1169.3mg	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: 71.3%

Protein: 18.6%

Carbs: 10.1%