Keto-Friendly Greek Bougatsa with Almond Filling

Allergens

Almonds, Eggs, Dairy

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 large eggs
• 1/3 cup butter, melted
• For the pastry dough:
• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking powder
• 5 large eggs
• 6 tablespoons butter, melted
• For the syrup:
• 1/2 cup water
• 1/2 cup granulated erythritol
• 1/2 teaspoon lemon zest

Instructions

1. Prepare the almond filling by combining almond flour, erythritol, cinnamon, vanilla extract, and sea salt in a medium bowl. Add eggs and melted butter, mixing until well incorporated. Set aside.
2. In another bowl, mix together the ingredients for the pastry dough: almond flour, coconut flour, sea salt, baking powder, eggs, and melted butter. Mix until well combined. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350°F (180°C). Roll out the pastry dough on a parchment lined baking sheet into a large circle. Spread the almond filling over the dough, leaving a border around the edges. Fold the edges of the dough over the filling, creating a rustic, freeform shape.
4. Bake for 25 minutes, or until golden brown and crispy. Allow to cool slightly.
5. Prepare the syrup by combining water, erythritol, and lemon zest in a small saucepan. Heat until the erythritol has dissolved, then simmer for 5 minutes.
6. Drizzle the syrup over the cooled bougatsa. Slice into 6 portions and serve immediately.

Chef’s Insight

To achieve the perfect texture, ensure the butter is fully incorporated into the dough.

Notes

Adjust the sweetness to your preference by adding more or less erythritol.