This Keto Baked Feta can be served as a dip or as a cheese inside casseroles or on top of soup, salads, and entrees.

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1/2 cup water

3 tablespoons low-carb yogurt (or coconutmilk yogurt)

3 cloves minced garlic

1/2 teaspoon sea salt

2 tablespoons lemon juice

2 teaspoons lemon zest (divided in half)

2 tablespoons finely chopped fresh basil (for garnish)

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In a food processor or blender add all ingredients except for 1 teaspoon lemon zest and black pepper. Blend to a creamy consistency, about 1 minute.
Transfer mixture to a baking dish or loaf pan (4 cup/4″ X 8″) sprayed with non-stick avocado cooking spray. Garnish with lemon zest and black pepper. Bake for 30 minutes. Let rest. Refrigerate until cool, at least an hour.

Serve the feta hot as a dip. Or transfer to a plate, chill, cut into cubes and add to salads, pizza, pasta, etc.
The recipe is based on the keto version and is approximate only. One serving has 7 grams of net carbs.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.

KETO BAKED FETA

EAT BREAD; LOSE WEIGHT