Greek Brunch Bliss: Keto Feta Cheesecake in Phyllo Cups

Allergens

Dairy, Egg, Nuts

Ingredients

• 4 oz crumbled feta cheese
• 8 oz cream cheese, softened
• 1/2 cup granulated erythritol or other keto
• friendly sweetener
• 1 tsp vanilla extract
• 1 egg
• 4 sheets of phyllo dough
• 1 tbsp melted butter
• 1/4 cup chopped walnuts
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, mix together feta cheese, cream cheese, sweetener, vanilla extract, and egg until well combined.
3. Lay out one sheet of phyllo dough on a flat surface and brush lightly with melted butter. Place it into the bottom of each of two muffin cups, pressing gently to form a cup shape. Repeat for all four cups.
4. Spoon the cheese mixture evenly into each prepared phyllo lined cup. Top with a sprinkle of chopped walnuts.
5. Bake for 20 minutes or until the tops are golden brown and set. Allow to cool slightly before removing from muffin tin.
6. Garnish with fresh mint leaves.

Chef’s Insight

The delicate balance of flavors in this dish truly showcases the best of Greek cuisine while staying true to keto principles.

Notes

Adjust the sweetness to your preference by adding more or less keto-friendly sweetener.