Low-Carb & Keto Turkish Borek

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Low-Carb & Keto Turkish BorekPin recipeFollow us 121.7k

Borek is a traditional Turkish savory pastry filled with cheese and spinach but can also be made with minced meat, sausage and vegetables such as zucchini, leeks and tomato sauce. Parsley, which is often featured in Middle Eastern cuisine, is a common herb added to borek.

This Borek is a tasty and filling low-carb lunch or dinner. Savoury minced beef is nestled with rich fillings and tangy feta inside a soft grain-free and gluten-free dough, baked to perfection, and soaked in tasty juices. You could easily make this in advance and pop it in the oven when you are ready to cook it.

Surely by now you all know how much I love anything with spinach and feta in it? Do it. Make one yourself and tell me it is not divine. Enjoy!

How To Make Nut-Free Keto Borek

If you can't eat nuts, you can make the dough nut-free by swapping the almond flour for coconut flour. To do that, simply use about 6 tablespoons (48 g/ 1.7 oz) of coconut flour and add 1 to 2 tablespoons of cream cheese. You can also swap for flax meal and use about 8 tablespoons (57 g/ 2 oz) flax meal and add 1 to 2 tablespoons of cream cheese.

Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs6.7 grams
Protein33.9 grams
Fat45.7 grams
Calories577 kcal

Calories from carbs 5%, protein 24%, fat 71%

Total carbs9.1 gramsFiber2.4 gramsSugars4.3 gramsSaturated fat19.4 gramsSodium870 mg(38% RDA)Magnesium89 mg(22% RDA)Potassium566 mg(28% EMR)

Ingredients (makes 6 servings)

Dough:
  • 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
  • 2 tbsp cream cheese (30 g/ 1.1 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1 large egg
Filling:
  • 500 g minced beef (1.1 lb)
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 small yellow onion, diced (70 g/ 2.5 oz)
  • 1 cup mushrooms, chopped (70 g/ 2.5 oz)
  • 1 tbsp ghee (15 ml)
  • 2 cups fresh baby spinach, chopped (60 g/ 2.1 oz)
  • 250 g feta or Börek cheese (8.8 oz)
Topping:

Instructions

  1. Place the minced beef, seasonings, chopped onions and mushrooms into a large skillet. Low-Carb & Keto Turkish Borek
  2. Add a tablespoon of ghee and cook until browned.
  3. Chop the spinach and add to the mince mixture, stirring until wilted. Remove from the heat and let cool.
  4. When the mixture is cool, add the crumbled feta and stir through. Leave the mixture to go completely cold (this is essential to prevent the dough from melting and stretching).
    Low-Carb & Keto Turkish Borek
  5. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the mozzarella and cream cheese in a large microwave safe bowl. Heat on high for 1 minute and then stir. Heat for a further 30 seconds.
  6. Stir mixture until it is smooth then add the almond flour and egg, beating until a smooth dough forms.
  7. Lay a long line of baking paper on the bench. Place the dough in a tube along the paper and cover with another line of baking paper. Roll the dough out into a long thin rectangle. You will need to work quite fast now as the dough gets fragile as it cools too much.
  8. Spoon the filling down the long side of the dough then firmly roll it into a long log.
    Low-Carb & Keto Turkish Borek
  9. Grease an ovenproof skillet and coil the dough into it. Beat the second egg and brush over the top, adding sesame or poppy seeds if you like.
    Note: A 25 cm (10 inch) skillet (or larger) will work best. You can also simply use a baking tray although the skillet helps maintain the shape. Low-Carb & Keto Turkish Borek
  10. Bake for 25 minutes then remove and sit aside for five minutes to allow the juices to soak into the dough. Store, covered, in the refrigerator for up to 5 days. Low-Carb & Keto Turkish Borek

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
1.6 g6.7 g5.6 g83 kcal
Cream cheese, soft (full-fat)
0.2 g0.4 g1.4 g12 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Beef, minced (ground), raw, grass-fed
0 g14.3 g16.7 g212 kcal
Onion powder, spices
0.1 g0 g0 g1 kcal
Garlic powder, spices
0.3 g0.1 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Mushrooms (white), fresh
0.3 g0.4 g0 g3 kcal
Ghee
0 g0 g2.5 g23 kcal
Spinach, fresh
0.1 g0.3 g0 g2 kcal
Feta cheese
1.7 g5.9 g8.9 g110 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Sesame seeds
0.1 g0.1 g0.2 g3 kcal
Total per serving, 1 slice
6.7 g33.9 g45.7 g577 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (15)

Hi,
Can I  make this and freeze it to cook in the oven at a later date?
Thanks

Reply

Hi Mary, I'm not sure what the filling would be like. My worry is that it may make the dough soggy but then it's not too moist, it may be fine. Let me know if you try that!

Reply

This looks AWESOME, I can't wait to try this!!

Reply

That looks awesome.
I have a question. I don't have a oven proof skillet right now where I am this week. Can I cook it directly in the oven tray?

Reply

Yes you can do that. The skillet helps maintain the shape but oven tray will work just fine (I added a note in step 9) 😊

Reply

Hi, I would like to try this recipe but I don’t like Feta! Is there an alternative I could use?

Reply

The closest one to feta would be soft goat's cheese but you could even use brie or blue cheese, or even shredded cheddar. It depends on what you like 😊

Reply

This looks absolutely delish!!  I'm going to print it off now and make it as soon as my fridge is empty of 'teas' - supposed to be running the freezer down but this won't wait!  Yum!!  

Reply

Thank you Janet, I hope you enjoy!

Reply

Approximately what dimensions should the dough be when rolled out?

Reply

Hi Cici
Mine was rolled out to about 70cm long x 25cm wide.
I hope that helps.
Cheers, Naomi

Reply

This was excellent! Added more spinach as suggested. Rolled it out too thin, but the dough is so easy to work with, it didn’t matter. We will make this often. Thanks for another wonderful recipe! 😊

Reply

Thank you for your lovely feedback!

Reply

I just cooked this recipe for LC borek. When done, it looked almost the same as the featured photo even though I baked it in a square cast iron pan. It browned nicely all over, even the bottom. All five of us enjoyed it. My 4 guys said they would of liked more spinach and if the dough could be rolled out about twice as long so the roll would be less thicker and thus more authentic- that would require more ingredients and change the macros per serving, so I’m not sure if it’s a good idea for people on a LC diet.

Reply

Hi Keryn, I think you can roll it out even more. This dough is super flexible and you should be able to roll it out really thin. More spinach is an option too - it's ultra low in carbs even if you use twice as much or more. Maybe use frozen spinach and squeeze all the excess water out before adding to the beef (you want to avoid excess moisture as tat would make the dough soggy). I hope this helps!

Reply