Paleo Galaktoboureko

Indulge in the rich, creamy elegance of Paleo Galaktoboureko—an innovative take on the beloved Greek dessert that’s tailored for clean eating and a grain-free lifestyle. This recipe transforms the classic custard-filled pastry into a paleo-friendly delight, featuring a luscious coconut milk custard sweetened with honey and infused with aromatic hints of vanilla, lemon, and orange zest. The almond and coconut flour crust offers a buttery, crumbly base enhanced with ghee, while a warm cinnamon-infused honey syrup is drizzled over the top for a finishing touch. Perfect as a refined dessert or a show-stopping centerpiece for gatherings, this Paleo Galaktoboureko delivers all the nostalgic flavor of the original with none of the gluten or dairy. Serve it chilled or at room temperature, and elevate it further with a sprinkle of cinnamon or dollop of coconut cream for a decadent paleo-approved treat.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a baking dish with a bit of ghee.

Step 2

In a large mixing bowl, whisk together 150 grams of almond flour, 50 grams of coconut flour, and 30 grams of arrowroot powder.

Step 3

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.

Step 4

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.

Step 5

Slowly whisk the simmering coconut milk into the egg yolks, tempering the eggs gradually to avoid cooking them.

Step 6

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.

Step 7

Gently fold the beaten egg whites into the custard mixture until well combined.

Step 8

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.

Step 9

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

Step 10

Bake for about 35-40 minutes, or until the top is set and slightly golden.

Step 11

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.

Step 12

Allow the syrup to cool slightly. Once the Galaktoboureko is baked, pour the syrup evenly over the hot custard dish.

Step 13

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

Serving size	(1536.2g)

Amount per serving	% Daily Value*
Calories	3543.6

Total Fat 236.5g	0%
Saturated Fat 87.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1401.7mg	0%
Sodium 1737.9mg	0%
Total Carbohydrate 290.9g	0%
Dietary Fiber 43.7g	0%
Total Sugars 190.2g
Protein 90.7g	0%

Vitamin D 246IU	0%
Calcium 702.0mg	0%
Iron 16.7mg	0%
Potassium 1218.8mg	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: 58.2%

Protein: 9.9%

Carbs: 31.8%