Low-Carb Whipped Feta Naan Bites with Cranberry

This appetizer combines soft low-carb naan, creamy whipped feta, and a tangy cranberry topping. It’s ideal for parties, holiday gatherings, or a light snack.

Servings

12 bite-sized pieces

Prep Time

20 minutes

Cook Time

10–15 minutes

Ingredients

For the Low-Carb Naan

• 1 cup shredded mozzarella cheese
• 2 tablespoons cream cheese
• ¾ cup almond flour
• 1 teaspoon baking powder
• 1 egg
• ½ teaspoon garlic powder
• ¼ teaspoon salt

For the Whipped Feta

• 200 g (7 oz) feta cheese, crumbled
• 60 g (¼ cup) cream cheese, softened
• 2 tablespoons plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Freshly ground black pepper to taste

For the Cranberry Topping

• 1 cup fresh or frozen cranberries
• 2 tablespoons water
• 1–2 tablespoons low-carb sweetener (erythritol, monk fruit, or preferred sweetener)
• 1 teaspoon orange zest (optional)
• ½ teaspoon balsamic vinegar

Garnish

• Fresh rosemary leaves
• Chopped pistachios or walnuts (optional)
• Cracked black pepper
• Lemon zest

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Instructions

Step 1: Make the Low-Carb Naan

1. Preheat oven to 190°C (375°F).
2. Line a baking tray with parchment paper.
3. In a microwave-safe bowl, combine mozzarella and cream cheese.
4. Microwave for 60–90 seconds until melted.
5. Stir until smooth.
6. Add:
   • Almond flour
   • Baking powder
   • Egg
   • Garlic powder
   • Salt
7. Mix into a dough. Knead gently until uniform.

Step 2: Shape and Bake

1. Place dough between two sheets of parchment paper.
2. Roll into a rectangle about ¼ inch (6 mm) thick.
3. Transfer to the baking tray.
4. Bake for 10–15 minutes until golden.
5. Cool slightly.
6. Cut into 12 bite-sized squares or rectangles.

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Step 3: Prepare the Cranberry Topping

1. Place cranberries, water, sweetener, and orange zest in a small saucepan.
2. Simmer over medium heat for 5–8 minutes.
3. Stir occasionally until berries burst and soften.
4. Add balsamic vinegar.
5. Cook another minute.
6. Remove from heat and cool completely.

The mixture should be thick and spoonable.

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Step 4: Make the Whipped Feta

1. In a food processor, combine:
   • Feta
   • Cream cheese
   • Greek yogurt
   • Olive oil
   • Lemon juice
2. Blend for 1–2 minutes until silky and fluffy.
3. Add black pepper to taste.

If needed, add 1–2 teaspoons water for a lighter texture.

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Step 5: Assemble

1. Spread or pipe whipped feta onto each naan bite.
2. Top with a small spoonful of cranberry mixture.
3. Garnish with:
   • Rosemary
   • Chopped nuts
   • Lemon zest
   • Freshly cracked pepper

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Nutrition (Approximate Per Bite)

• Calories: 110–130
• Protein: 4–5 g
• Net carbs: 2–4 g
• Fat: 9–11 g
• Fiber: 1–2 g

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Make-Ahead Tips

• Bake the naan up to 2 days ahead and store in an airtight container.
• The whipped feta can be refrigerated for up to 4 days.
• Cranberry topping can be made 3–4 days in advance.
• Assemble just before serving for the best texture.