Sides · Bulgarian

Keto Banitsa

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 26, 2026

This grain-free take on the classic Bulgarian cheese bake skips the phyllo but keeps everything you love: gooey, salty cheese in a golden, custardy set. It comes together in one bowl with a whisk, so there's no rolling, folding, or fuss. Serve it warm as a side or a low-carb breakfast that actually holds you over.

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Keto Banitsa

Why you'll love this

  • One bowl, one whisk, and it's in the oven in 10 minutes.
  • All the salty, cheesy flavor of banitsa with none of the phyllo work.
  • Naturally gluten-free and low-carb.
  • Great warm or cold, so leftovers are just as good.

EveryDayMeal recipe

Keto Banitsa

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

Ingredients

  • 4 eggs
  • 5 1/2 tablespoons butter, melted
  • 1 cup (about 4 ounces) shredded mozzarella
  • 2 tablespoons cream cheese
  • 1 teaspoon baking powder
  • 1/4 cup (about 2 ounces) crumbled feta
  • 1 tablespoon sesame seeds, for topping

Equipment

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

Instructions

  1. Preheat your oven to 360 degrees F so it's fully hot by the time the batter is mixed.
  2. Crack the eggs into a large bowl and whisk until they're smooth and a little frothy. No mixer needed here, a whisk does the job.
  3. Slowly pour in the melted butter while whisking, adding it in a steady stream so it blends in smoothly instead of clumping.
  4. Stir in the mozzarella, feta, and cream cheese until everything is evenly distributed. The cream cheese may stay a bit lumpy, and that's fine.
  5. Whisk in the baking powder last so it stays active and gives the bake a little lift.
  6. Grease an 8 by 8 inch baking dish with butter, pour in the batter, and spread it level. Scatter the sesame seeds over the top.
  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

  • Grate your own mozzarella if you can. Pre-shredded cheese has anti-caking starch that can make the texture a touch grainy.
  • Let the melted butter cool for a minute before adding it so it doesn't start cooking the eggs.
  • For clean squares, cool it fully in the pan before cutting.

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

Make it your own

  • Swap the feta for grated cheddar or gouda for a milder, meltier bite.
  • Stir in a handful of chopped spinach or dill for a green, herby version.
  • Add a pinch of black pepper or red pepper flakes for a little heat.

Storing & make-ahead

Store cooled squares in an airtight container in the fridge for up to 3 days. Reheat in a 325 degree F oven or toaster oven for a few minutes to bring back the crisp edges, or enjoy cold.

Good to know

Can I make this ahead?
Yes. Bake it, cool it, and refrigerate. It reheats well in the oven and is honestly good straight from the fridge too.
Why is my banitsa watery?
Usually it just needs a few more minutes in the oven. Bake until the center is set with no jiggle, and let it rest so it finishes firming up.
Can I use a different cheese?
Absolutely. Mozzarella gives the melt, feta gives the salt. Swap in cheddar, gouda, or extra feta to taste.
Is it really low-carb?
Yes, it's built on eggs and cheese with no flour, so each square is very low in carbs.

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