Keto Tiropita has already been a successful subject of my experiment with Phyllo dough. It’s the most famous Greek cheese pie that has been adored by tourists and Greeks for so many years. However, this time I decided to work on the dough a bit more so that we can avoid the typical aftertaste known to all who bake with Keto friendly flours. Ok, the most neutral flour of them all would be the almond flour. But, you cannot make a phyllo dough without one of those thirsty flours that have the ability to drink all the excess liquids. So, naturally, to preserve the light colour, I mixed almond and coconut flours with psyllium powder. Finally, I can say Eureka again!
Keto Tiropita Tested on a Non-Ketonian
We’ve been able to bake the perfect Keto Tiropita that even the Non-Ketonians love! Since both my wife and I are used to tasting baked goodies with Keto friendly flours, we were not the right judges in this case. To us, it tastes extremely delicious! So, we invited a Non-ketonian friend who actually is considering switching to Keto due to his health issues. But he loves baked goodies! A Bakery could be his second home.
One of the reasons he keeps falling-off the Keto diet despite the health issues is his love for the bread and pastry. He keeps getting tempted and very often quits the Keto path. This time, we wanted to show him that Keto baking can be as delicious as the wheat-flour bakery products, yet nutritious and healthy! I am really excited to say – we succeeded – big time! The latest Keto Tiropita will be equally impressive for Ketonians and those who are still thinking to convert to the healthier pathways of nutrition.
Keto Mediterranean postulate – Patience
I know, many of my recipes call for enormous patience. This is the only way you can make anything really outstanding! It’s particularly important to implement patience in the Keto baking department. The infamous gluten is the main “magic” ingredient that makes all the classical baked goodies so impressive. But, trust me, they are impressive for you, not for your body!
The gluten pastries are particularly bad for your spirit and your mind. It’s a known fact that gluten slows down the intellectual development and also works as an addictive agent of emotional instability. Besides promoting various health problems, gluten will easily become the second worst thing to give to your children. Of course, sugar is always on the throne of legal poisons available to humans these days.
Making the Tiropita step by step
Keto Tiropita project is divided into three phases. First, you have to work on the perfect dough! Then you have to be patient and wait for it to cool down in the refrigerator so that you can roll it as thin as possible. After that, the actual assembling takes place. Naturally, the baking process is the same as with any other pastry. I specifically chose goat cheese here because of its unbelievable aroma when baked. The whole home was smelling phenomenal! The awesome taste and smell of baked goat cheese is not the only reason I went for the best possible cheese variety! Goat dairy, as you might remember, is the healthiest dairy you can find today! So finally, all three postulates of KMD are satisfied:
Keto Tyropita challenge
- 3 large eggs free-range
- 1/4 tsp sea salt
- 3 tbsp sour cream
- 3 tbsp Olive oil extra-virgin, preferably Greek
- 1 tbsp psyllium powder
- 100 g (1 cup) almond flour
- 70 g (2/3 cup) coconut flour
- 180 g (2 cups) goat cheese aged, shredded
- 2 tbsp sour cream
- 1/2 tsp black, red and white pepper mix freshly ground (You can use just black pepper)
- 1 egg yolk free-range
- 1 tbsp sesame seeds organic, raw
- Whisk the eggs with salt, sour cream and olive oil to get a smooth emulsion.
- Add psyllium powder, mix well. Now, add almond flour and mix energetically. Finally, add coconut flour and work the dough with your hands. The dough should thicken enough to create a ball. Grease your hands with some olive oil and create a ball of dough. Place it in the refrigerator for 30 minutes.
- Brush the parchment paper with olive oil and place 1/2 of the dough in the middle. (you can repeat everything with the second part of the dough right after you finish the first or just keep it in the refrigerator for the next 2 days and make your new batch of Tiropita)
- Brush the dough with some more olive oil and press to flatten. Cover with another parchment paper and roll it so it gets approximately 3mm thin. Cut it in 4 long strips and then cut them in half. (See the video)
- Mix the shredded aged goat cheese with sour cream and freshly ground pepper.
- Spoon some of the fillings at each edge of your dough stripes. Roll them or create small triangles. You can play with the shapes of your Ttiropitas and create miny round pies. Place them on the baking sheet or pan lined with parchment paper.
- Beat the egg yolk and brush it on top of each Tiropita. Sprinkle with sesame seeds.
- Bake at 170ºC (338ºF) for 20 minutes. Serve warm or cold according to your liking.