Vegetarian keto feta & goat cheese pocket

Feta cheese pocket or tiropita in Greek, is an amazing snack! But... it contains a lot of unwanted carbs, as it is traditionally made with phyllo dough. In this recipe, the phyllo dough is substituted with a low carb dough, made with mozzarella, cream cheese, ground flaxseed and almond flour and its cheesy taste perfectly matches with the feta and goat cheeses filling! Tiropita is usually served in Greece for breakfast, but I prefer having it as an all-day snack. I often, cut my serving piece into two smaller pieces and have two smaller snacks throughout the day.

Vegetarian keto feta & goat cheese pocket
15 min
15 min

Nutrition facts

Energy: 402 kcal
Protein: 24.7 gr
Fat: 32.5 gr
Net carbs: 2.0 gr



2 large egg(s) (100 gr)

200 gr feta cheese - regular or vegetarian

200 gr soft goat cheese - regular or vegetarian

0.5 tsp(s) dried ground oregano (1 gr)

ground black pepper (to taste)


2 tbsp(s) cream cheese (29 gr)

1.5 cup(s) shredded mozzarella - regular or vegetarian (168 gr)

6 tbsp(s) ground flaxseed (42 gr)

salt (to taste)

1 large egg(s) (50 gr)

Dough - Optional

6 tbsp(s) almond flour (42 gr)

Topping - Optional

0.5 tbsp(s) sesame seeds (4 gr)


  1. Preheat the oven to 180°C / 350°F


  1. In a bowl, whisk the egg(s) and add the feta & goat cheeses, while crumbling with your fingers
  2. Season with oregano & pepper (to taste)
  3. Mix the ingredients using a spoon


  1. Mix the cream & mozzarella cheeses in a microwave bowl or in a saucepan
  2. Melt the cheese mix: microwave for 60-90 seconds or over low heat in the saucepan
  3. Add the flaxmeal, a dash of salt, egg(s) & almond flour* and mix well using a spoon
    • Do not do mix by hand, as the melted cheeses mixture is hot
  4. When almost ready, knead the dough by hand for one more minute
  5. Divide the dough into 6 pieces

Assembly and bake

  1. Place a dough piece between two pieces of parchment paper and roll in a rectangular or round shape
  2. Place about 5 tablespoons of the filling mix at the center of the rolled dough
  3. Fold the dough using the bottom parchment paper
  4. Press the edges together using your fingers or a fork, so that the filling will not spill out
  5. Transfer onto a baking tray, covered with parchment paper
  6. Repeat rolling & filling for all dough pieces
  7. Spray the pockets with a bit of water and optionally sprinkle some sesame seeds
  8. Bake for 15 minutes, or until the dough gets a goldish color


✔ *You can replace almond flour with ground flaxseed and vice versa (1 tablespoon of almond flour = 1 tablespoon of flaxseed)

✔ You may make individual cheese pockets as described or a larger one

Serving size: 1 individual pocket

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