Low carb, keto friendly "karidopita" (Greek walnut pie), sugar free, gluten free, dairy free and also diabetic friendly!
Keto / low carb
This Greek low-carb walnut pie is allowed on a keto diet. It's also perfect for diabetics and those who avoid dairy.
The greatest pleasure of course, is the fact that this walnut pie is much healthier than the other one with gluten and sugar.
The combination of walnuts, almonds and coconut gives an excellent texture to the "karidopita" mixture.
The secret for this perfect walnut pie is the spices of course.
A generous quantity makes the difference.
The syrup is as much as needed but it may slightly crystallize on the surface the day after. Don't worry.. this is typical for erythritol.. just warm your portion in the microwave for 1 min, the flavour still remains perfect!
Keto Karidopita (Walnut Pie)
Servings: 16
• Ingredients:
300 - 320 ml / Keto Sugar Free Syrup
100 g / Grated walnuts
70 g / Almond flour
50 g / Coconut flour
10 g / Baking powder
1/4 tsp / Baking soda
1/4 tsp / Salt
1 Tbsp / Cinnamon
1 tsp / Grated cloves (spice)
1 tbsp / Orange zest
1 tsp / Vanilla extract
6 / Eggs
100 - 140 g / Erythritol stevia blend 1:1
60 g / Coconut oil (melted)* 30 ml / Olive oil* 60 ml / Coconut milk*
• Instructions:
1 Prepare the keto syrup following the instructions of the recipe.
2 Preheat the oven at 170°C (fan assisted).
3 Prepare a baking pan (preferably without a removable bottom), oiling the inside. I use a 18X26 cm baking pan.
4 Mix the dry ingredients except of the sweetener.
5 Beat the eggs with the sweetener until fluffy (at least 5 minutes).
6 Gradually add vanilla extract, coconut oil, olive oil and coconut milk to the egg mixture.
Beat for a while with a hand mixer.
*Notes:
• If you consume dairy you can use 90g butter instead of coconut oil and olive oil.
• Instead of coconut milk you can use heavy cream diluted in half with water or almond milk in equal amounts.
7 Then mix the dry ingredients carefully, in three portions. Fold the mixture slowly so that the air of the eggs to remain!
8 Pour the mixture into the baking pan and smooth the surface.
9 Bake for about 30 minutes (depending on the oven). Check with a toothpick in the center of the pie. It must be clean.
10 After baking, let the dessert cool for 15 minutes, then cut into portions and make a few holes in the surface with a toothpick.
11 Pour the lukewarm syrup spoon by spoon, taking care to wet the entire surface.
12 Allow the dessert to cool and withdraw the syrup before cutting.
• Serve and Enjoy!
• Storage:
Stor this dessert in a closed container for 2 days at room temperature or 1 week in the fridge.
Macros for 1 serving:
Protein: 5 g
Carbohydrates (net): 1.8 g
Fat: 13 g
Energy: 150 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.