Low carb, keto friendly vasilopita cake (Greek traditional new year's eve pie), sugar free, gluten free, with a dairy free version, even diabetic friendly!
Keto / low carb
This is a recipe for a keto vasilopita cake, that melts in your mouth! Any cake can become a "vasilopita" pie but on the new year's eve we all want something special. This pie with the orange, mastic and nutmeg aroma, is so fluffy and delicious that you will not make it only once a year! The only dairy product I use in this recipe is butter but this can be replaced with coconut oil or coconut butter for those who avoid dairy. Plenty of icing sweetener and two ornaments for decoration are enough to highlight this simple vasilopita pie..
.. and even if everyone may be interested in the "flouri" (lucky coin) at first, they will definitely ask for a second piece vasilopita after they have a taste! So, this year, without special ingredients, with an easy process, make this delicious and healthy vasilopita for your loved ones that has less than 2 g carbohydrates in one portion and no one will notice that it's keto! You may also like the recipe for "Keto Vasilopita Tsoureki".
Keto Vasilopita Cake
Servings 14
• Ingredients:
280 g / Almond flour (full fat)* 170 g / Natural sweetener 1:1
(I use erythritol-stevia blend) 25 g / Bamboo fiber flour* 1/2 tsp / Guar gum* 2 tsp / Mahlab 1 tsp / Mastic 1/2 tsp / Grated nutmeg 1 Tbsp / Orange zest (bio) 10 g / Gluten-free baking powder 1/2 tsp / Baking soda 30 ml / Lemon juice 70 ml / Water 120 g / Butter (very soft)* 7 / Medium eggs (separated) 1/4 tsp / Salt
2 tsp / Homemade vanilla extract • For decoration:
25 g / Icing erythritol-stevia blend 1:1 * Notes: • When "almond flour" is mentioned, are fine grated, full fat white almonds. • Bamboo fiber flour together with the guar gum can be replaced with 40 g of coconut flour. • Butter can be replaced with coconut oil or coconut butter.
• Instructions:
Before starting, make sure that all the ingredients are at room temperature. 1 Prepare a round 26 cm baking pan with parchment paper. 2 Butter the parchment paper on the sides of the baking pan for the pie to rise evenly. 3 Preheat the oven at 175°C (conventional). 4 Separate the egg yolks from the egg whites. 5 Grind the mastic with 50 g of the sweetener, in a coffee grinder or in a food processor. 6 Mix together almond flour, bamboo fiber flour, guar gum, baking powder, grounded mastic mixture, mahlab and nutmeg. 7 In a bowl, beat egg whites and salt until stiff picks and set aside. 8 In a second larger bowl, beat the yolks and the remaining sweetener until you have a creamy pale colored mixture (this takes about 5 minutes). 9 Add the soft butter, orange zest and vanilla extract. 10 Combine the mixed dry ingredients with the yolk mixture, stirring with a silicone spatula. 11 Mix lemon juice and water in a cup, dissolve the baking soda in it (hold the cup just above the mixture as it foams), pour all the content of the cup into the rest of the mixture and incorporate.
12 At the end, mix the meringue slowly and gentle to the rest of the mixture. 13 Pour the batter into the baking pan and smooth the surface. 14 Disinfect, wrap the "flouri" (lucky coin) with aluminium foil and put it into the pie.
15 Bake for about 50 minutes. 16 After baking, let the pie completely cool. 17 Decorate with icing sweetener and your beautiful vasilopita is ready!
• Enjoy after new year's eve!
Macros for 1 serving:
Protein:7,9 g
Carbohydrates (net): 1,6 g
Fat: 21 g
Energy: 230 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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