Golden Keto Lebanese Fatayer with Orange-Sumac Chicken & Holiday Garnish

What Makes This Special

These golden keto Lebanese fatayer blend traditional flavors with a winter twist—zesty orange, fragrant sumac, and rich cheese—while remaining low in carbs. The dough uses almond and coconut flours for a tender, satisfying bite that’s quick to make and easy to knead. Finished with festive garnishes, these hand pies are perfect for holiday gatherings or cozy winter indulgence.

Ingredients

All ingredients are carefully chosen to maintain the authentic Lebanese taste while keeping the recipe keto and winter-inspired! A special touch of orange zest and juice brings bright, seasonal flavor to the savory filling, and shredded cheddar adds a golden hue reminiscent of holiday celebrations.

For the Keto Dough:

• Almond flour and coconut flour: These combine for the right texture—almond for richness, coconut for structure.
• Xanthan gum: Essential for binding in gluten-free doughs; it mimics the chewiness of gluten.
• Eggs and mozzarella: Eggs provide structure; mozzarella adds chew and helps the dough stretch.
• Baking powder and salt: For lift and flavor.
• Melted butter and almond milk: Ensure moisture and tenderness.

For the Orange-Sumac Chicken Filling:

• Cooked chicken: Classic, lean protein base.
• Orange juice and zest: Adds wintery brightness, used sparingly for flavor with minimal carbs.
• Sumac: Delivers authentic tartness.
• Feta and cheddar: Feta for tang, cheddar for a golden finish.
• Parsley, black pepper, and salt: For freshness and seasoning.
• Sesame seeds & zest: For festive holiday color and crunch.

Instructions

Step 1: Make the Keto Dough

In a large mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt. In a separate bowl, beat the eggs and stir in the melted butter and warm almond milk. Add the wet ingredients to the dry. Mix in the shredded mozzarella. Using a wooden spoon, mix until a rough dough forms.

Step 2: Knead the Dough

Turn the dough out onto a clean surface lightly dusted with coconut flour. Knead for 3-5 minutes: press the dough down and away from you with the heel of your hand, fold it back over itself, and rotate. Repeat until the dough is smooth and cohesive—this helps the xanthan gum activate, creating a dough that’s stretchy and easy to shape. If sticky, add a sprinkle of coconut flour.

Kneading technique explained: Gluten-free/keto doughs require gentler kneading. The key is to press and fold, not tear. The dough should come together into a soft, pliable ball that doesn’t crack.

Step 3: Prepare the Filling

While the dough rests for 5 minutes, mix the shredded chicken, orange juice, orange zest, sumac, crumbled feta, grated cheddar, black pepper, parsley, and a pinch of salt in a bowl. Taste and adjust sumac or salt as needed.

Step 4: Shape and Fill the Pies

Preheat your oven to 180°C (fan 160°C). Divide the dough into 8 equal pieces. Roll each into a ball, then flatten into a disk about 10cm across using your hands or a rolling pin. Place a generous tablespoon of chicken mixture in the center of each disk. Gently fold the edges up to form a triangle or half-moon, pinching well to seal. Place on a parchment-lined baking sheet.

Step 5: Decorate and Bake

Brush each pie with olive oil. Sprinkle the tops with sesame seeds and extra orange zest for a golden, holiday-inspired look. Bake for 20-25 minutes, or until golden and set. Cool slightly before serving.

Pro Tips

• Knead with confidence: Kneading develops structure, even in keto dough. Be gentle—stop once the dough feels elastic and unified.
• Don’t overfill: Too much filling will cause the pies to burst. A heaping tablespoon is perfect.
• Crispy crust: For extra crunch, bake on the lower oven rack and brush with olive oil before baking.

Troubleshooting

Dough too sticky? Add coconut flour, 1 tsp at a time, until workable—but don’t overdo it or the dough will dry out.

Pies splitting open? Pinch edges firmly and avoid overfilling. Wet your fingers with water to help seal if needed.

Variations

• Spinach & Cheese: Swap chicken for wilted spinach (well-drained) and use only feta for a classic spanakopita feel.
• Lamb & Pine Nuts: Use cooked minced lamb with toasted pine nuts and a dash of cinnamon for a more traditional filling.
• Vegan Version: Replace chicken with sautéed mushrooms and use vegan cheese and flax eggs; ensure all products are keto-friendly.

Storage

Store cooled fatayer in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or at 160°C for 5-7 minutes for best texture. Freeze (well-wrapped) for up to 2 months; thaw overnight in the fridge before reheating for optimal results.