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 it's 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: 603 kcal
Protein: 37.0 gr
Fat: 48.6 gr
Net carbs: 3.2 gr



2 tbsp(s) cream cheese (29 gr)

1.5 cup(s) vegetarian mozzarella cheese, shredded (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)


200 gr vegetarian feta cheese

200 gr vegetarian soft goat cheese

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

Filling - Optional

2 large egg(s) (100 gr)

ground black pepper (to taste)

Topping - Optional

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



  1. Preheat the oven to 180°C / 350°F
  2. Mix the mozzarella and the cream cheese in a microwave bowl or in a saucepan
  3. Melt the cheese mix: microwave for 60-90 seconds or over low heat in the saucepan
  4. Add the flaxmeal, almond flour* & egg(s)**, a dash of salt and mix well using a spoon
  5. Place dough between two pieces of parchment paper and roll in a rectangular or round shape
  6. Remove the top piece of paper and transfer the dough onto a baking tray using the bottom parchment paper


  1. In a bowl, whisk the egg(s)** and then, crumble the feta and goat cheeses 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


✔ *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 4 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. 6 servings 30x35cm, 8 servings 40x45cm)

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