Herb Kuku with Lemon-Sour Cream and Toasted Walnuts
4 slices · 4.9 g net carbs
This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Baked and pan-seared eggs combine with parsley, cilantro, dill, chives, baby spinach and feta cheese to form an herb-forward kuku. The egg-herb batter is bound with almond flour, briefly seared in butter to set the edges, then finished in a 320°F oven until just puffed and set. A lemon-juice and sour cream sauce is whisked with garlic powder for bright, tangy contrast to the warm wedges. Toasted walnuts are scattered over the top to add a crunchy element against the creamy feta and wilted baby spinach.
Ingredients
eggEgg, Whole, raw8 each
parsley30 g- cilantroCilantro, Raw20 g
dillDill weed10 g
chivesChives, Raw15 g
baby spinachSpinach, Baby80 g
feta cheeseCheese, Feta40 g
almond flourFlour, Almond30 g- baking powderLeavening agents, Baking powder, double-acting, sodium aluminum sulfate2 g
cuminSpices, Cumin seed1 g
butterButter, Salted30 g
sour creamSour cream, Regular60 g
lemon juiceLemon juice, Raw15 ml
garlic powderSpices, Garlic powder2 g
saltSalt, Table
black pepperSpices, Pepper, black2 g- walnutsWalnuts, Nuts, English, halves, raw30 g
Equipment
10-inch ovenproof skillet- baking sheet
- wire rack
Method
- Preheat the oven to 320°F and place a baking sheet in the oven for the walnuts.
- Spread the walnuts on the preheated baking sheet and toast in the oven for 6 to 8 minutes until fragrant; transfer the walnuts to a wire rack to cool and chop roughly once cool.
- Coarsely chop parsley, cilantro, dill and chives and set aside; finely chop the baby spinach.
- Heat a 10-inch ovenproof skillet over medium heat and add 10 g butter. Add the baby spinach and sauté 2 to 3 minutes until just wilted, then transfer the spinach to a mixing bowl to cool slightly.
- Crumble the feta into the bowl with wilted spinach. Crack the eggs into the bowl and whisk with the almond flour, baking powder, cumin, salt and black pepper until homogenous.
- Stir in the chopped herbs and mix gently to distribute evenly through the batter.
- Wipe the skillet clean, return to medium heat and add the remaining 20 g butter. When the butter foams, pour in the egg-herb mixture and cook undisturbed for 3 to 4 minutes until the edges are set and the bottom has formed a light crust.
- Transfer the skillet to the preheated 320°F oven and bake for 12 to 15 minutes until the kuku is puffed and the center is set but still moist.
- While the kuku rests for 4 to 6 minutes after baking, whisk the sour cream with lemon juice and garlic powder until smooth.
- Slice the kuku into four wedges, spoon the lemon-sour cream alongside each slice, and finish by scattering the toasted chopped walnuts over the top before serving.
Tips
Pro tip
- Dry the herbs well before chopping to keep the batter from becoming watery.
- Use an ovenproof skillet so the kuku can go straight from stovetop to oven without transferring.
- Check doneness by a slight jiggle in the center; residual heat will finish setting during the short rest.
Frequently asked questions
- What can I use instead of almond flour?
- Use 15 g of coconut flour instead, but reduce total liquid (no extra water) because coconut flour absorbs much more, which will make the kuku denser and drier if you do not adjust the batter.
- Can I swap feta cheese for another cheese?
- Yes, goat cheese can replace feta in equal weight; goat cheese melts softer and makes the texture creamier while keeping similar tang, so the final mouthfeel will be less crumbly.
- The edges brown too quickly on the stovetop; how do I prevent that?
- Lower the stovetop heat and shorten the sear to 2 minutes before transferring to the oven, and use the full butter quantity divided so the pan surface stays lubricated without burning.
- The center is still runny after the listed bake time; what should I do?
- Return the skillet to the oven for 3 to 6 more minutes at 320°F and check again; if the top browns too much before the center sets, tent loosely with foil for the remaining time.
- How should I store this, and can I freeze it?
- Keep it in an airtight container. Anything containing a perishable ingredient — eggs, cream, cheese, or a custard or cream filling — goes in the refrigerator at 40°F (4°C) or below rather than being left out. It also freezes: wrap it well, and expect texture rather than safety to be what limits how long it keeps. These are USDA FoodKeeper general storage guidelines, not a measurement of this specific recipe.
Per slice
Primary macros
Electrolytes
Minerals
- Calcium
- 198 mg
- Iron
- 3.42 mg
- Magnesium
- 73 mg
- Phosphorus
- 333 mg
- Potassium
- 484 mg
- Zinc
- 2.23 mg
- Copper
- 0.228 mg
- Selenium
- —
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- 0.154 mg
- Riboflavin (B2)
- —
- Niacin (B3)
- 0.79 mg
- Pantothenic acid (B5)
- —
- Vitamin B6
- 0.202 mg
- Folate
- —
- Vitamin B12
- —
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
192.9 g per slice
11 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.