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Gozlemes are one of our family treasures, filled with many fond memories as they have been passed down through several generations. This recipe reminds me of family, laughter and love, through not only its rich history but the reminiscent flavours of my childhood.
This was one meal I wasn’t prepared to give up when changing to a ketogenic diet, I just knew I had to come up with a way to make these into a keto compliant meal and you better believe it when I say these are incredibly easy to make and are definitely drool-worthy! Not only are these keto and low-carb but also nut-free!
How to Swap Coconut Flour for Almond Flour
To swap coconut flour for almond flour, simply use 1 1/2 cups (150 g/ 5.3 oz) of almond flour for every 1/3 cup (40 g/ 1.4 oz) coconut flour.
Hands-on Overall
Serving size 1 gozleme
Nutritional values (per 1 gozleme)
Net carbs6 grams
Protein30 grams
Fat30.4 grams
Calories435 kcal
Calories from carbs 6%, protein 29%, fat 65%
Total carbs8.5 gramsFiber2.5 gramsSugars3 gramsSaturated fat15.9 gramsSodium1,072 mg(47% RDA)Magnesium52 mg(13% RDA)Potassium450 mg(23% EMR)
Ingredients (makes 4 servings)
Filling:
- 250 g ground beef (8.8 oz)
- 1/8 tsp turmeric
- 1/8 tsp ground coriander
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/8 tsp cayenne pepper
- 1/4 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 tbsp tomato paste (15 g/ 0.5 oz)
- pinch of sea salt and ground pepper
- 1 cup shredded baby spinach leaves (60 g/ 2.1 oz)
- 2/3 cup crumbled feta cheese (100 g/ 3.5 oz)
Pastry:
Instructions
- Prepare filling by browning the beef in a non stick skillet (cast iron will work too), add all dried herbs and cook for 2-3 minutes until fragrant.
- Stir through the tomato paste. Season with salt and pepper. Remove from heat and allow to cool completely.
- In a separate bowl fold together the cooled beef, shredded spinach leaves and crumbled feta cheese. Set aside while preparing pastry.
- To make the keto pastry, add grated cheese to a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.
- Place melted cheese into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough. Remove from the food processor and divide into 4 equal balls.
- To assemble the Gozlemes, roll each ball in between 2 sheets of parchment paper, into a rectangle shape.
- Divide the cooled filling in the centre of each pastry sheet. Start by folding the bottom and top edges overfilling.
- Then fold the side edges over to completely encase filling. Repeat with remaining pastry sheets.
- Heat oil over medium heat in a non-stick skillet, lightly fry each gozleme until golden, turn and cook on the remaining side. Alternatively, you can place gozlemes on a baking tray, lined with baking paper, and cook in the oven for 5-10 minutes at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) or until lightly golden.
- Slice and optionally serve with full-fat yogurt or sour cream. Store in the fridge for up to 4 days or freeze for up to 3 months. Eat warm by gently warming up in the oven or microwave or cold.
Ingredients
- 250 g ground beef (8.8 oz)
- 1/8 tsp turmeric
- 1/8 tsp ground coriander
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/8 tsp cayenne pepper
- 1/4 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 tbsp tomato paste (15 g/ 0.5 oz)
- pinch of sea salt and ground pepper
- 1 cup shredded baby spinach leaves (60 g/ 2.1 oz)
- 2/3 cup crumbled feta cheese (100 g/ 3.5 oz)
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz)
- 1/3 cup coconut flour (40 g/ 1.4 oz)
- 1 tsp gluten-free baking powder
- 1 large egg
- pinch of sea salt and ground pepper
Instructions
- Prepare filling by browning the beef in a non stick skillet (cast iron will work too), add all dried herbs and cook for 2-3 minutes until fragrant.
- Stir through the tomato paste. Season with salt and pepper. Remove from heat and allow to cool completely.
- In a separate bowl fold together the cooled beef, shredded spinach leaves and crumbled feta cheese. Set aside while preparing pastry.
- To make the keto pastry, add grated cheese to a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.
- Place melted cheese into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough. Remove from the food processor and divide into 4 equal balls.
- To assemble the Gozlemes, roll each ball in between 2 sheets of parchment paper, into a rectangle shape.
- Divide the cooled filling in the centre of each pastry sheet. Start by folding the bottom and top edges overfilling.
- Then fold the side edges over to completely encase filling. Repeat with remaining pastry sheets.
- Heat oil over medium heat in a non-stick skillet, lightly fry each gozleme until golden, turn and cook on the remaining side. Alternatively, you can place gozlemes on a baking tray, lined with baking paper, and cook in the oven for 5-10 minutes at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) or until lightly golden.
- Slice and optionally serve with full-fat yogurt or sour cream. Store in the fridge for up to 4 days or freeze for up to 3 months. Eat warm by gently warming up in the oven or microwave or cold.
Nutrition (per serving, 1 gozleme)
Calories435kcal
Net Carbs6g
Carbohydrates8.5g
Protein30g
Fat30.4g
Saturated Fat15.9g
Fiber2.5g
Sugar3g
Sodium1,072mg
Magnesium52mg
Potassium450mg
Detailed nutritional breakdown (per 1 gozleme)
| Total per 1 gozleme |
| 6 g | 30 g | 30.4 g | 435 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 10.7 g | 12.5 g | 159 kcal |
| Turmeric, spices (dried, ground) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coriander seed, ground |
| 0 g | 0 g | 0 g | 0 kcal |
| Paprika, smoked (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Basil, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Rosemary, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Spinach, fresh |
| 0.2 g | 0.4 g | 0.1 g | 3 kcal |
| Feta cheese |
| 1 g | 3.6 g | 5.3 g | 66 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.8 g | 11.8 g | 9.8 g | 146 kcal |
| Coconut flour, organic |
| 1.1 g | 1.7 g | 1.5 g | 37 kcal |
| Baking powder, gluten-free |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
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