February 27th, 2018
Keto Gozleme made with Lupin Flour
An easy, delicious keto gozleme recipe using lupin flour. These low carb gozlemes are just like the real thing and only 4g net carbs! Not only is this family favourite recipe but only uses 3 ingredients to make an incredible low carb gozleme pastry!
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Why We Love this Recipe
Low carb – This Keto Gozleme recipe has only 4g net carbs.
Only 3 ingredients – We all love 3 ingredient keto recipes don’t we?
Quick and easy – There is very little active preparation and cooking time involved, and the steps are quick and simple!
Thermal-cooker friendly – This is an easy recipe and I have included instructions for making the low carb gozleme dough with a Thermomix and a Magimix as well.
Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make them.
The Ingredients
Here is all you need to make the simplest of low carb gozlemes.
Lupin Flour – this is a lupin flour recipe and to be honest I cannot find any other low carb flours that give the same result. Lupin flour is a lower-carb, high protein gluten-free flour that is great in baking. (If you do have peanut allergies then please do not use this lupin flour recipe. Lupin is a legume and can cause anaphylaxis).
Greek yogurt – I use Greek yogurt or sheeps milk yogurt for this recipe. It adds a delicious tang to the gozleme dough. You can also substitute my 2 ingredient Greek Yogurt recipe.
More Related Recipes
If you love my low carb gozleme or just want some more keto lupin recipes then you are going to love these.
- Keto Pretzels
- Keto Cereal Crunchy
- Everything But the Bagel Recipe (perfect with gozlemes too)
- Keto Pesto Recipe (great for a filling)
- Fathead Pizza Crust Recipe
- 2 Ingredient Keto Yogurt
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Keto Gozleme with Lupin Flour
An easy, delicious keto gozleme recipe using lupin flour. These low carb gozlemes are just like the real thing and only 4g net carbs!
Calories: 241kcal
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Servings: 2 Gozlemes
Tap or hover over number to scale ingredientsIngredients
- 110 g greek yogurt I used Meredith Dairy sheeps milk yogurt, it is so beautiful
- 125 g lupin flour
- 1 tsp sea salt flakes
- oil butter or ghee for cooking
- fresh lemon wedges
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170°C. Line a baking tray with baking paper.
- Place all the ingredients into a stand mixer with a dough hook attached. Mix until the dough comes together. The dough will be slightly sticky.
- Remove from the mixer and place onto a silicone mat. Leave covered to rest for 10 minutes.
- Cut the dough in half and roll out into a large disc. Place the filling on one side and fold one side over sealing at the edges to enclose the filling. Transfer to prepared baking tray and repeat with remaining dough.
- Brush with ghee and bake until golden 10-12 minutes. Alternatively, cook over medium-high heat in a pan. Serve with fresh lemon, salt, seeds, and brushed with extra ghee or melted butter
THERMAL METHOD
- Preheat the oven to 170°C. Line a baking tray with baking paper.
- Place all the ingredients into the mixer; set to dough setting/5 minutes. The dough will be slightly sticky.
- Remove from the mixer and place onto a silicone mat. Leave covered to rest for 10 minutes.
- Cut the dough in half and roll out into a large disc. Place the filling on one side and fold one side over sealing at the edges to enclose the filling. Transfer to prepared baking tray and repeat with remaining dough.
- Brush with ghee and bake until golden 10-12 minutes. Alternatively, cook over medium-high heat in a pan. Serve with fresh lemon, salt, seeds, and brushed with extra ghee or melted butter
Notes
Filling ideas
Lamb mince, feta and a gremolata
Chorizo, jalapeno, cream cheese and mozzarella (pictures)
Nduja, olives and provolone
* please note the Almond flour version is not yet tested
Your Own Notes
Nutrition
Serving: 1gozleme | Calories: 241kcal | Carbohydrates: 27g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1188mg | Potassium: 828mg | Fiber: 23g | Sugar: 2g | Vitamin A: 2IU | Calcium: 111mg | Iron: 1mg | Magnesium: 6mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!
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20 Comments
Has the almond flour recipe been released?
Hi Christine, I know I answered you through messenger but for the benefit of others no as it was not a good result at all.
What brand lupin flour do you use? The brand I have is 8.5g carbs per 100g.
What brand lupin flour to use? Mine is about 8.5g Carbs per 100g which results in much more than 1g carb…
Hi. I’m new to this site and only two weeks into a low-carb life. I’ve been missing bread so will be trying a few recipes I’ve seen here.
I was curious about the carbs in lupin flour too and found this info on lowcarbinspirations… hope it’s ok to post Megan (please delete if not)
HOW MANY CARBS DOES LUPIN HAVE?
Because we’re trying to eat a low carb/Keto diet, it’s important to know how many carbs are in this type of flour. You’ll find that there are 74 calories in 1/4 cup of Lupin Flour. This breaks down to 2g fat, 12g total carbs, 11g fiber, 1g sugar, and 12g protein. This makes it a total of 1 net carb per 1/4 cup serving! That’s low carb flour!
Thanks for all the geat recipes I have yet to try.
I have heard that lupin flour is very bitter. Does this gozleme have a bitter aftertaste?
Hi Sharna, to be completely honest it has been so long since I made this it would be hard to say. I do remember that both Dave and I thought they tasted the closest to the real thing at the time of making and it seems that people have been enjoying them over the years. I guess it could be up to personal taste like those who hate coconut flour or different sweeteners.
I think it depends where your lupin was grown. Apparently the Australian lupin is quite different to European and USA. I could only find lupin flakes (from Australia) so I ground them in my spice grinder to make flour and it was not bitter at all
Excited to try! Is it possible to mix by hand? I don’t have a standing mixer & dough hook. About how large is each disk rolled? Don’t know how large or thick they should be. Thanks.
Hi Gerri, yes you can mix by hand. Just stretch the dough out to about 2-3 mm thick and fill.
Never had gozleme before but i just bought lupin flour to try out low carb baking recipes. So youre recipe sounds great. Is the dough a bit like flatbread dough? Meaning, could i also fry it in a pan without filling,like flatbread?
You could fry it but the texture is super flakey and drier than a standard flatbread dough.
Hi, I was wondering if I could use 2% Fage greek yogurt instead of 5% greek yogurt, and if I could use this as a sweet pastry dough? If so, could I just add allulose and fill it with a jam? Would the oven temperature be 170 as the your recipe with the same baking time? Thank you for answering my questions.
I havent tried it Cat. Sorry I need to have a look back at this recipe and try it a few ways.
Would the lupin gozleme pastry work as a pie crust for a spinach cheese pie?
I am not sure Laura. It has been a long time since I used this recipe and I would need to retest it.