Low Carb Galaktoboureko

Indulge in the ultimate guilt-free dessert experience with this delectable Low Carb Galaktoboureko, a lighter twist on the classic Greek custard pie. Crafted with a creamy almond and coconut flour custard, sweetened naturally with erythritol, and encased in flaky low-carb phyllo dough brushed with buttery goodness, this dessert perfectly balances rich flavors with a keto-friendly touch. A hint of lemon zest and warm cinnamon syrup elevate the dish, creating a harmonious blend of tangy and sweet notes. Ready in just over an hour, this elegant treat caters to your cravings while keeping carbs in check, making it an ideal dessert for special occasions or indulgent evenings. Pair it with a cup of coffee or enjoy it on its own—this low-carb galaktoboureko is sure to impress!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 500 milliliters Unsweetened almond milk
• 100 grams Erythritol sweetener
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 100 grams Butter
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 200 milliliters Water
• 1 tablespoon Lemon zest
• 10 sheets Phyllo dough (low carb)
• 1 teaspoon Cinnamon

Directions

Step 1

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Step 2

In a saucepan, heat the almond milk over medium heat until it starts to simmer.

Step 3

In a bowl, whisk together the eggs, erythritol, almond flour, coconut flour, baking powder, and vanilla extract.

Step 4

Slowly pour the heated almond milk into the egg mixture, stirring continuously to avoid curdling.

Step 5

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat and add the lemon zest.

Step 6

Melt the butter and brush a baking dish (approximately 25x35 cm) with a small amount of the butter.

Step 7

Layer 5 sheets of the low-carb phyllo dough at the bottom of the baking dish, brushing each with melted butter.

Step 8

Pour the custard over the prepared phyllo base and spread evenly.

Step 9

Cover the custard with the remaining 5 sheets of phyllo, brushing each with butter.

Step 10

Pour the remaining melted butter over the top layer.

Step 11

Using a sharp knife, score the top phyllo layers into square or diamond shapes.

Step 12

Bake in the preheated oven for about 45 minutes or until the phyllo is golden brown and crispy.

Step 13

While the galaktoboureko is baking, prepare the syrup by combining 200 ml water with 50 grams of erythritol in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Add the cinnamon and let it cool.

Step 14

Once the galaktoboureko is baked, remove it from the oven and pour the cooled syrup evenly over the hot pastry, ensuring even coverage.

Step 15

Allow the dessert to cool before serving, letting the syrup soak in further.

Step 16

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	(1565.9g)

Amount per serving	% Daily Value*
Calories	2454.2

Total Fat 201.9g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 979mg	0%
Sodium 2103.1mg	0%
Total Carbohydrate 204.6g	0%
Dietary Fiber 37.3g	0%
Total Sugars 8.7g
Protein 70.4g	0%

Vitamin D 365.6IU	0%
Calcium 1392.1mg	0%
Iron 13.3mg	0%
Potassium 798.7mg	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: 62.3%

Protein: 9.7%

Carbs: 28.1%