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
PREP
15 min
COOK
15 min
SERVINGS
6

Nutrition facts

Energy: 402 kcal
Protein: 24.7 gr
Fat: 32.4 gr
Net carbs: 2.1 gr

Ingredients

Dough

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)

Dough - Optional

6 tbsp(s) almond flour (42 gr)

1 large egg(s) (50 gr)

Filling - Optional

2 large egg(s) (100 gr)

Filling

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)

Topping - Optional

0.5 tbsp(s) whole sesame seeds (5 gr)

Instructions

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

Dough

  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, almond flour* & egg(s)** and mix well using a spoon
  4. Place dough between two pieces of parchment paper and roll in a rectangular or round shape
  5. Remove the top piece of paper and transfer the dough onto a baking tray using the bottom parchment paper

Filling

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

Assembly and bake

  1. Spread the filling mix on the center of the dough and fold the edges all around towards the center
  2. Press the edges together using your fingers, so that the filling will not spill out
  3. Optionally, sprinkle some sesame seeds
  4. Spray the dough with a bit of water and bake for 15 minutes or until the dough gets a goldish color

Notes

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

✔ **If you don't want to use egg(s), add a flax egg or a full tablespoon of cream cheese or yogurt per egg you substitute

✔ For 6 servings roll until you get a rectangular shape of about 20x35cm / 8x14" or round of 30cm / 12" diameter. For each additional 2 servings, add about 10cm / 4" on the short size (e.g. 8 servings 30x35cm, 10 servings 40x45cm)

  • Alternatively, you may divide and roll the dough into smaller pieces and make 6 individual cheese pockets

For Non-Veg Ketoers:

  • In the filling, add 1 slice of bacon (about 28gr / 1oz) per serving ->
  • 42.8gr Fat, 28.5gr Protein, 2.1gr Net carbs and 512 kcal per serving
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