Sides · Bulgarian

Keto Banitsa

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 13, 2026

This low-carb take on the classic Bulgarian cheese pastry skips the phyllo entirely and leans on eggs and cheese for structure. It comes together in one bowl with a whisk, bakes in about 20 minutes, and delivers that salty, savory feta flavor you love. Perfect as a side or a quick protein-packed breakfast.

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Keto Banitsa

Why you'll love this

  • One bowl and a whisk, no mixer or special skills required.
  • Ready in about 30 minutes start to finish.
  • Low-carb and gluten-free but still rich and cheesy.
  • Great warm or cold, so leftovers never go to waste.

EveryDayMeal recipe

Keto Banitsa

Prep
10m
Cook
20m
Total
30m
Serves
6
Level
Easy

Ingredients

  • 4 eggs
  • 6 tablespoons melted butter
  • 1 cup (about 4 ounces) shredded mozzarella
  • 2 tablespoons (1 ounce) cream cheese
  • 1 teaspoon baking powder
  • 1/2 cup (about 2 ounces) crumbled feta
  • 1 to 2 teaspoons sesame seeds, for topping

Equipment

  • Large mixing bowl
  • Whisk
  • 8x8 inch baking dish

Instructions

  1. Preheat your oven to 360 degrees F so it is fully heated by the time the batter is mixed.
  2. Crack the eggs into a large bowl and whisk until they are light and well blended, no mixer needed, just a sturdy whisk.
  3. Pour in the melted butter a little at a time while whisking, so it blends smoothly into the eggs instead of sitting on top.
  4. Add the mozzarella, feta, and cream cheese, then stir until everything is evenly combined, breaking up any large clumps of cream cheese.
  5. Sprinkle in the baking powder and whisk again so it is fully distributed, which helps the banitsa puff slightly as it bakes.
  6. Grease an 8x8 inch baking dish with butter, pour in the mixture, and spread it level, then scatter sesame seeds over the top if you like.
  7. Bake for about 20 minutes, until the top is golden and the center is set and no longer jiggly.
  8. Let it rest in the pan for 5 to 10 minutes so it firms up, then cut into squares and serve warm.

Tips from the kitchen

  • Use block mozzarella you shred yourself for the best melt, since pre-shredded cheese has anti-caking starch.
  • Let it cool before cutting so the squares hold together neatly instead of crumbling.
  • Taste before adding salt, feta is already salty and usually seasons the whole dish for you.

Estimated nutrition per serving: 230 cal · 11g protein · 2g carbs · 20g fat

Make it your own

  • Stir in a handful of chopped fresh dill or parsley for a brighter, herby flavor.
  • Swap the feta for crumbled goat cheese for a tangier bite.
  • Add cooked chopped spinach (squeezed dry) to make it closer to a spanakopita style bake.

Storing & make-ahead

Store cooled squares in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven or toaster oven for a few minutes to crisp the edges, or enjoy cold straight from the fridge.

Good to know

Can I make this ahead?
Yes, bake it fully, cool, and refrigerate. It reheats well and is also good cold, making it handy for meal prep.
Why is my banitsa greasy?
A little butter pooling is normal, but make sure you whisk the melted butter in slowly so it emulsifies into the eggs rather than separating.
Can I freeze it?
Yes, freeze cooled squares in a sealed container for up to 2 months, then thaw in the fridge and reheat in the oven.
What cheese works best?
Low-moisture mozzarella melts best, and feta brings the classic salty tang. Avoid very wet fresh mozzarella, which can make the batter watery.

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