Keto Turkish Brunch Delight: Baklava-Inspired Cloud Bread Pudding with Greek Yogurt and Spiced Berries

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large egg whites 4 oz cream cheese, softened 1/4 cup almond flour 1 tsp vanilla extract 1/4 tsp baking powder Pinch of salt 2 cups chopped walnuts 3 tbsp erythritol, divided 1 cup full
• fat Greek yogurt 2 cups mixed berries (strawberries, blueberries, raspberries) 1/2 tsp cinnamon 1/4 tsp ground ginger Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch round baking dish and line with parchment paper.
2. In a large bowl, whisk together egg whites, cream cheese, almond flour, vanilla extract, baking powder, and salt until well combined. Stir in 2 tbsp of chopped walnuts and 2 tbsp of erythritol.
3. Pour the mixture into the prepared baking dish and smooth the top. Bake for 18 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.
4. In a separate bowl, mix together the remaining chopped walnuts with 1 tbsp of erythritol, cinnamon, and ground ginger.
5. To serve, cut the cloud bread pudding into two equal portions. Top each portion with Greek yogurt, spiced walnut mixture, and a mix of fresh berries. Garnish with fresh mint leaves.

Chef’s Insight

The key to this recipe is balancing flavors and textures - creamy Greek yogurt, crunchy walnuts, and tender cloud bread pudding all come together in perfect harmony.

Notes

Feel free to customize the mixed berries according to your preferences or the season. For a spicier version, add more cinnamon or ground ginger to the walnut mixture.