Keto Almond Chocolate Pastry
Indulge in the rich, low-carb decadence of these Keto Almond Chocolate Pastries—flaky, buttery pockets filled with a luxurious sugar-free chocolate almond cream that will satisfy your dessert cravings guilt-free. Crafted with almond and coconut flour, these pastries are perfectly tailored for keto diets, blending wholesome ingredients with a touch of sweetness from powdered erythritol and an irresistible crunch from sliced almonds. Featuring a prep time of just 20 minutes and a bake time of 25 minutes, this recipe effortlessly combines simplicity and elegance, making it ideal for impressing guests or treating yourself to a leisurely, indulgent snack. Perfect for chocolate lovers looking to stay on track, these keto-friendly pastries pair beautifully with your favorite coffee or tea while offering a gluten-free twist on classic puff pastry delights.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 cup Powdered erythritol
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 0.75 cup Sugar-free dark chocolate chips
- 0.5 teaspoon Almond extract
- 0.25 cup Sliced almonds
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, unsweetened cocoa powder, and salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, incorporate the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 1 egg and vanilla extract. Add this to the flour and butter mixture and stir until a dough forms.
Press the dough together with your hands, then wrap it in plastic wrap and refrigerate for 15 minutes.
Meanwhile, prepare the filling. In a small saucepan, heat the heavy cream over low heat until warm but not boiling.
Remove the saucepan from the heat, add the sugar-free dark chocolate chips and almond extract, and stir until smooth and glossy.
Take the pastry dough out of the refrigerator and roll it out between two sheets of parchment paper to a thickness of about 1/4 inch.
Cut the rolled dough into rectangles, approximately 3x5 inches.
Place a tablespoon of the chocolate filling in the center of each rectangle. Fold the rectangle over the filling to create a pocket and press the edges with a fork to seal.
Place the pastries on the prepared baking sheet. Beat the remaining egg and brush it over the tops of the pastries.
Sprinkle the top of each pastry with sliced almonds.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
Allow the pastries to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to three days.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 404.4 g | 147% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 10.4 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 598 mg | 46% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
