Ingredients:
✨ 4 medium eggs
✨ 12 tablespoons of strained kefir with whole plain yogurt texture or whole plain yogurt
✨ 1/4 cup xylitol
✨ 1/2 teaspoon of vanilla essence or 1 teaspoon of vanilla extract
✨ zests of 2 small limes or lemons
Instructions:
Mix everything in a bowl and pour into a small pan. Bake in a preheated oven at 180°C (356°F) until a knife comes out clean. I put it under the grill to get a little charred like pastel de Belém (a Portuguese dessert).
by ColomarOlivia
7 Comments
Not gonna lie, looks like burnt government cheese. Hope it tastes good!
I’ve made similar custard-style bakes and found that straining your kefir overnight really matters here, not just for texture but for reducing moisture and keeping carbs down. The lime zest is smart for cutting richness. One tip: whisk your eggs with xylitol first for a full minute to incorporate air, then fold in kefir gently at the end. That gives you a fluffier crumb.
Any suggestions for different sweetener–my guts can’t take xylitol. Thanks. It looks delish.
Got pics of it portioned?
For how many minutes did you bake it?
The lime zest is a smart move for flavor without adding carbs. One thing I’d suggest: whisk the eggs and kefir separately first, then fold together gently so you don’t deflate the eggs and end up with a dense crumb. This keeps it light and custardy, which works way better for this recipe.
Quick macro check: each serving runs about 8g protein and 1g net carb depending on kefir brand. Bake at 325F for 20-25 minutes until the center just sets, not jiggly. The xylitol won’t brown like sugar, so don’t expect that golden top. Strain your kefir first to remove excess liquid or you’ll end up with a custard instead of a cake.