Keto Kifle, or as we call them “Kiflice”, is a European Ketonisation project that has to be shared with Ketonians around the globe! The original version is present in every European bakery and homes of traditional foodies! But when it comes to ketonisation, we have to have in mind it’s a pastry! We need to make them smaller so that we don’t overeat them. 😉 Even though they are Keto, if you are on a weight loss program, more than 2 of them is not quite helping you to lose weight!
What are Kifle or Kifli?
Kifli means a dough roll and it exists in all sizes and shapes. Nothing is more traditional European than they are. Even Croissant, when we look at its shape, is a kind of “Kifla”! It’s traditional mostly in central Europe and that’s where my people got it from. But even in Greece, especially in the north, you can see pastry rolled in the shape of Kifle. The breadstuff or pastry is called Kifli in Hungary, Kipferl in Germany and Austria, Giffel in Danemark and Sweeden…
Is there a point of Keto pastry?
I know, many people do Keto without any Keto bread or pastry and they are doing well! However, if you are a foodie, chances are you will love to experiment. We received a photo of our Keto Tiropita shaped as Kifle from a Greek lady who lives in Germany. This is an example of the cultural influence of different European countries. Not only that here Keto Tiropita-Kifle connects her country of origin with her current location, but it also serves as a great Keto meal on the go! They are so practical and can be filled with anything!
Making Keto Kifle small and crispy
Ketonians who don’t have problems with occasional pastry or Keto bread sometimes struggle with portion control. Keto bread, if it was prepared with enough fat, will satisfy you with one slice. Interestingly, many of us can’t stop there. So what do we do?
We simply make small Keto Kifle and serve just two or three of them. This way we can enjoy them throughout the week. Furthermore, we can take them with us to work or on a trip. If you decide to fill them with cheese, cured meat, eggs or mushrooms, you will have a full meal on the go! Practical and easy to consume anywhere.
Basic Keto Kifle dough recipe
You could just use our Keto phyllo dough or our Tiroputa dough. However, this one is much tastier and more elastic. You will be able to roll it like a real Kifle and shape them like Croissants. This dough, if it was layered with flakes of butter and then rolled again, would make a perfect Keto Croissant! But rest assured, these “Kiflice” are great and tasty as they are. Just make sure you make them small, that’s the whole point. Smaller things are enjoyable and will not trick you into overeating!
Keto KifleCourse: Keto pastryCuisine: Keto EuropeanDifficulty: Medium
This simple yet delicious basic dough for Keto kifle can be a base to any pastry creation. It’s particularly rollable due to grass-fed beef gelatine!
100g (3,5 oz) sesame flour (you can use almond flour)
50g (1,7 oz) coconut flour
1 tsp sea salt
28g (1 oz) grass-fed beef gelatine
100ml (3,3 fl oz) water
1/3 tsp nutmeg or maybe mahlep
2 egg whites (free-range, large)
1 egg yolk (free-range, large)
30g (1 oz) butter (I used goat butter)
1 tbsp sea salt crystals (coarse) for garnish
1 tbsp butter
50 ml water
- Mix the flours with nutmeg (or mahlep) and sea salt in a deep bowl.
- Melt the butter in a small saucepan.
- In another saucepan mix gelatine with water and heat it just a bit so that it melts and unifies. Let it cool down.
- Add 1 whole egg, 1 egg white and melted butter to the flours and mix with your hands. Slowly start adding the gelatine mixture and keep working the dough with your hands. In the beginning, it might look too runny, but don’t worry, it will get thicker.
- Wrap the dough in a plastic foil and place it in the refrigerator. let it rest for 30 or 40 minutes.
- Place the dough in between 2 parchment papers and roll it out to get a round shape approximately 30 cm (11,8 inch) in diameter.
- Cut the dough through the centre to create 12 triangles. Gently roll them from larger part inside so that you form kifle. Create a Croissant shape or half-moon shape with your fingers.
- Place the Keto Kifle on a wide baking pan lined with parchment paper. Sprinkle them with coarse sea salt and press with your fingers so that the salt crystals stick.
- Bake them for 20 minutes at 180ºC (350ºF).
- While the Kifle are being baked, melt 1 tbsp of butter and add 50 ml of water. Let it boil. When the Keto Kifle are baked, sprinkle them with this mixture and let them cool down.
- You can use any filling of your choice, but this recipe has coarse salt as the flavour and texture feature.