Keto Classic Mille-Feuille
Indulge in the decadence of this **Keto Classic Mille-Feuille**, a low-carb twist on the iconic French pastry. Crafted with layers of crisp and buttery almond and coconut flour pastry, this dessert is filled with luscious, keto-friendly vanilla cream sweetened with powdered erythritol and a touch of stevia. Thanks to xanthan gum and gelatin, it achieves the perfect texture without compromising your carb goals. This guilt-free masterpiece is as stunning as it is scrumptious, making it the ultimate choice for ketogenic dieters seeking an elegant treat. Whether it’s for a special occasion or to elevate your dessert game, this Mille-Feuille is sure to wow with its flaky layers, creamy richness, and irresistible flavor. Plus, it’s completely grain-free, gluten-free, and sugar-free! Serve chilled and enjoy a slice of pure indulgence that’s as pleasing to the eye as it is to the palate.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 150 grams Unsalted butter, chilled and cubed
- 100 grams Cream cheese, softened
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 large Egg
- 500 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 100 grams Powdered erythritol
- 1 teaspoon Gelatin
- 2 tablespoons Water
- 1 teaspoon Baking powder
- Optional: Stevia or additional sweetener to taste
Instructions
Preheat the oven to 175°C (347°F).
In a large bowl, combine almond flour, coconut flour, xanthan gum, salt, and baking powder.
Add the chilled butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the egg and mix until a dough forms. Divide the dough into three even pieces.
Roll each piece of dough between two sheets of parchment paper to a thin rectangle, approximately 5mm thick.
Transfer the dough along with the parchment paper onto baking sheets.
Bake each sheet of dough for 15-20 minutes or until golden and crisp. Allow them to cool completely.
To prepare the vanilla cream, place 2 tbsp of water in a small bowl and sprinkle with gelatin. Allow it to bloom for 5 minutes.
In a medium saucepan, heat heavy cream over medium-low heat until it begins to simmer. Remove from the heat and stir in gelatin mixture until completely dissolved.
Add powdered erythritol and vanilla extract to the cream, whisking until fully incorporated.
Allow the mixture to cool to room temperature, then refrigerate until it begins to thicken, about 20-30 minutes.
Once thickened, gently whip the cream mixture to create a smooth, creamy texture.
To assemble the Mille-Feuille, layer one sheet of the baked pastry, followed by half of the vanilla cream, another pastry sheet, the remaining cream, and finally the last pastry sheet.
Garnish with a sprinkle of additional erythritol powder or your choice of keto-friendly toppings.
Refrigerate the assembled Mille-Feuille for at least one hour before serving to allow the flavors to meld and set.
Nutrition Facts
Calories |
4565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.2 g | 562% | |
| Saturated Fat | 213.8 g | 1069% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 15.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 598 mg | 46% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 512 mg | 11% | |
*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.
