Low carb, keto friendly Greek panettone style "tsoureki vasilopita" (new year's eve pie), sugar free, wheat flour free, gluten free, even diabetic friendly!
Keto / low carb
How do you like vasilopita pie for new years eve? Cake or tsoureki (sweet bread) panettone style?
Some people prefer the first version while many others love the second version. The aromas of tsoureki (Greek sweet bread) mastic, cardamom, mahlab and orange are warm, winter aromas that put us in a festive mood. This recipe for "Politiko" tsoureki vasilopita is my famous, favorite first blog recipe for "Keto Tsoureki". Cake vasilopita may be relatively easier in process but this fragrant and special tsoureki vasilopita will surely be everyone's favorite!
Greek Keto Tsoureki Vasilopita Pie
Servings 12
• Ingredients:
70 g / Soft Butter
200 g / Cream cheese
4 / Large Eggs (or 5 medium sized)
170 g / Erythritol-stevia blend 1:1 (or any other natural sweetener of your choice)
80 g / Bamboo fiber flour
3 g / Guar gum
70 g / Almond flour (reduced fat) 40 g / Psyllium husk (fine grounded) 15 g / Dry yeast
1 tsp / Homemade Vanilla Extract
3 g / Mastic
1 tbsp / Mahlab (ground)
1 tsp / Cardamom
1 Tbsp / Bio Orange Zest
120 ml / Heavy cream
100 ml / Water
• Spread mixture:
1 / Egg yolk
1-2 Tbsp / Heavy cream
1/2 tsp / Natural sweetener
• For decoration (optional):
Almonds or powdered sweetener.
• Instructions:
Before starting, get the butter and eggs out of the fridge for at least 1 hour.
1 In a large bowl, mix bamboo fiber flour, guar gum, almond flour, psyllium husk, yeast, mahlab and ground cardamom.
2 Grind half the amount of sweetener with the mastic in a coffee grinder (if you do not have ground cardamom and mahlab just grind those together with the mastic and the sweetener).
3 Whisk cream cheese and eggs and add the soft butter and all the sweetener.
4 Heat slightly heavy cream and water.
5 Combine the dry ingredients with the egg mixture, kneading lightly and add the warm water - heavy cream.
The is dough sticky but after a while will be easily formed.
6 Prepare a baking pan lining parchment paper, (It's better to use a 20cm round baking pan).
7 Spread the dough evenly on the baking pan and put the traditional "flouri" (lucky coin) in it.
8 Cover carefully with a kitchen towel and set aside for 1 ½ - 2 hours, until the dough almost doubles in size, or preheat the oven at 40°C for a few minutes, then turn off the heat and place the dough, for the same time, to rize.
9 After the mixture has risen mix the ingredients for the spread and lightly spread over the dough.
Optionally decorate with almonds, forming the numbers of the new year. 10 Preheat the oven at 170°C (conventional). 11 Bake the pie for about 80 minutes, carefully as it gets brown quickly. As soon as it becomes golden, cover immediately with aluminum foil. Remove the foil 10 minutes before the end of baking. 12 When the time is up, take out of the oven but let the pie for another 10 minutes in the baking pan. Then take the pie out of the baking pan and allow to cool completely. Place Vasilopita in a festive serving dish and decorate with almonds or icing sweetener.
• Enjoy after new year's eve! • If you have difficulty with the process of executing this recipe, watch the following video for the recipe "Keto Easter Tsoureki" which has the same ingredients:
Macros for 1 portion:
Protein: 7,2 g
Carbohydrates (net): 1,5 g
Fat: 15,3 g
Energy: 285 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.