Low carb keto friendly Greek tsoureki (Challah sweet bread), or "vasilopita" (new year's Eve pie), sugar-free, gluten-free and also diabetic friendly!
Keto/low carb
Tsoureki bread is an element of the Greek tradition.
It is associated with local customs and traditions and is the most famous of the various kneading breads in Greece.
Especially during the Easter period, it acquires a unique meaning for the Greeks and it symbolizes the Resurrection of Christ as the flour comes to life and transformed into bread.
Braid-shaped kneading also symbolizes the removal of evil spirits.
Nowadays, tsoureki is consumed all year round, while the various versions (plain or with different fillings) "transform" it into a unique pleasure!
The following recipe is my low carb keto friendly version for tsoureki.
It does not contain any gluten or sugar.
You can make it plain, or with a filling.
You can use this recipe to make a nice braid on Easter or a "vasilopita" pie for new year's eve after Christmas.
No matter what you choose to make it's going to be delicious and enjoyable!
Keto Tsoureki (Greek Sweet Bread)
Servings: 12
• Ingredients:
70g / Soft butter
200g / Cream cheese
4 / large eggs
140 g / Erythritol - stevia blend 1:1
or more if you prefer a sweeter taste
80 g / Bamboo fiber flour
70 g / Almond flour (reduced fat)
40 g / Psyllium husk powder
2 g (1/2 tsp) / Guar gum
11 g / Dry active yeast
1 tsp / Vanilla extract
2-3 g / Mastic
1,5 tsp / Mahlep
1 tsp / Kardamom
1 tbsp / Orange zest (bio)
120 ml / Heavy cream
100 ml / Water
• Topping:
1 / Egg yolk
1-2 tbsp / Heavy cream
1 tsp / Sweetener
Almond fillets to decorate
• Instructions:
1 Mix bamboo fiber flour with almond flour, psyllium husk, guar gum, yeast, mahlep and kardamom.
2 Grind half the amount of sweetener with the mastic in a coffee grinder.
3 Beat cream cheese and eggs with a hand whisk and add the soft butter and all the sweetener.
4 Heat slightly the heavy cream with the water.
5 Combine the dry ingredients, mixture with the egg mixture by kneading lightly and add the warm water with the cream.
6 The dough is sticky but after a while it forms easily.
7 Cover the bowl with a cling film or a lid and let the dough in a warm place to rize for about 1 hour.
8 When the dough rises, divide into three parts (for one braid) or into four parts (for 2 smaller braids, like those in the video).
9 Form a braid, place it in the utensil (baking tray or baking form) you want and let it rize again for half an hour.
10 During this time, preheat the oven at 160°C (fan assisted).
11 Mix the yolk with the sweetener and heavy cream and spread the braid.
12 Sprinkle with almonds, cover the form with aluminum foil and bake for about 70 minutes.
(After 40 minutes of baking remove the foil and continue baking for the rest of the time).
After baking, let the tsoureki for another 10 minutes inside the baking form.
Wait for it to cool well before cutting.
* Note
• If the braid gets brown quickly, you must cover it again to avoid burning.
• It is better to make 2 small tsourekia instead of a big one.
• It is better to use a baking form, so that they do not spread on the baking tray.
Watch the recipe Video 🎬
Macros for the whole recipe:
Protein: 86 g
Carbohydrates (net): 19 g
Fat: 184 g
Energy: 2215 Kcal
Macros for 1 serving:
Protein: 7.2 g
Carbohydrates (net): 1.5 g
Fat: 15.3 g
Energy: 185 Kcal
• For Tsoureki Vasilopita (New Year's Eve Pie)
All you have to do is to put all the dough in a round baking pan, let it rise for 1 hour and bake like the tsoureki recipe above.
Keto Tsoureki filled with chocolate and walnuts
• Filling Ingredients:
100 g / Butter
150 g / Chocolate (> 85% cocoa)
50 g / Erythritol - Stevia blend 1:1
50 g / Fine chopped walnuts
30 g / Cocoa powder
• Instructions:
1 After letting the dough rise, spread it with a rolling pin on a silicone surface using some bamboo fiber flour.
2 Heat the butter with the chocolate in the microwave or double boiler, checking frequently so that the chocolate does not burn and mix until the chocolate melts.
3 Add the remaining ingredients and spread on the dough.
4 Wrap a roll with the dough and place in the refrigerator for about 15 minutes.
5 Then divide lengthwise into two parts, turn each strip with the filling upwards and wrap the 2 strips together.
6 Spread the yolk mixture on the surface.
Sprinkle the almond fillets above and let the dough rize in a warm place for at least half an hour before baking.
The sequel is the same as for the plain tsoureki recipe above.
• Enjoy!
Macros for the whole recipe with the filling:
Protein: 113.8 g
Carbohydrates (net): 47.8 g
Fat: 390 g
Energy:4333 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.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.