Galaktoboureko Keto Custard Pie
A creamy keto custard pie wrapped in a semolina pastry, perfect for a low-carb dessert.
Ingredients
- ●1 1/2 cups Semolina pastry crustuse a low-carb pastry recipe
- ●1 cup Custard fillingmake sure to use a sugar-free sweetener
- ●1/2 cup Yellowed Greek cheesegrate the cheese for the filling
- ●1/2 cup Flaky pastryuse a low-carb pastry recipe
- ●2 tablespoons Galaktoboureko syrupmake sure to use a sugar-free sweetener
- ●2 Egg yolksuse for the custard filling
- ●1 cup Heavy creamuse for the custard filling
- ●1/4 cup Sugar-free sweeteneruse to sweeten the custard filling
- ●1/4 cup Unsalted butteruse to grease the pastry crust
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the semolina pastry crust according to the recipe.
- 3
In a separate bowl, whisk together the egg yolks, heavy cream, and sugar-free sweetener.
- 4
Add the grated yellowed Greek cheese to the bowl and whisk until well combined.
- 5
Pour the custard filling into the prepared pastry crust.
- 6
Roll out the flaky pastry to fit the top of the pie.
- 7
Place the pastry on top of the pie and crimp the edges to seal.
- 8
Brush the top of the pie with the unsalted butter.
- 9
Bake the pie for 40-45 minutes, or until the pastry is golden brown.
- 10
Remove the pie from the oven and let it cool for 10-15 minutes.
- 11
Drizzle the galaktoboureko syrup over the top of the pie.
- 12
Serve warm and enjoy!