Keto Chocolate-Covered Puff Pastry
Indulge in the guilt-free decadence of Keto Chocolate-Covered Puff Pastry—an irresistible recipe that combines buttery, flaky layers with a rich, velvety chocolate coating, all while staying low-carb and sugar-free! Made with almond and coconut flour, this puff pastry dough gets its tender texture from cream cheese and unsalted butter, while xanthan gum ensures a perfect structure. Each piece is dipped in a luxurious glaze of sugar-free dark chocolate and heavy cream, sweetened with powdered erythritol for a keto-friendly finish. Whether you're following a ketogenic lifestyle or simply seeking a delicious treat, this easy-to-make recipe is ready in under an hour and serves as a delightful dessert or snack. Perfect for entertaining or enjoying solo, these pastries are a truly satisfying way to satisfy your sweet tooth without breaking your carb goals.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 4 ounces Cream cheese
- 1 large Egg
- 1 teaspoon Vanilla extract
- 6 ounces Sugar-free dark chocolate
- 0.25 cup Heavy cream
- 2 tablespoons Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, xanthan gum, and salt.
Cut the unsalted butter and cream cheese into small cubes and add them to the dry ingredients.
Using a pastry cutter or fork, mix until the mixture resembles coarse crumbs.
Add the egg and vanilla extract into the mixture, stirring until a dough forms.
Roll the dough between two sheets of parchment paper to prevent sticking, until it is about 1/4-inch thick.
Cut the dough into desired shapes and transfer them to the prepared baking sheet.
Bake for 20-25 minutes until golden brown, then allow them to cool completely on a wire rack.
For the chocolate coating, melt the sugar-free dark chocolate and heavy cream in a double boiler over simmering water, stirring until smooth.
Stir in the powdered erythritol until fully incorporated.
Once the puff pastry has cooled, dip each piece halfway into the melted chocolate and place back on the parchment-lined baking sheet.
Allow the chocolate to set by placing the pastries in the refrigerator for 15-20 minutes.
Serve the Keto Chocolate-Covered Puff Pastry once the chocolate has hardened and enjoy!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 9.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1471 mg | 31% | |
*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.
