Keto Cream-Filled Puff Pastry
Indulge in the luxurious decadence of this Keto Cream-Filled Puff Pastry—a perfect low-carb twist on a classic dessert. This recipe combines the flakey charm of almond and coconut flour-based pastry with a rich, velvety whipped cream filling crafted from heavy cream, vanilla extract, and your favorite keto-friendly sweetener. With just 30 minutes of prep time, these golden, butter-infused pastries are baked to perfection and then filled for a delightful combination of textures and flavors. Ideal for keto dieters and dessert lovers seeking a guilt-free treat, these pastries are gluten-free, sugar-free, and irresistibly satisfying. Whether served fresh or stored for later enjoyment, this crowd-pleaser will elevate your dessert game effortlessly!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter (unsalted)
- 2 tablespoons Cream cheese
- 2 Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered erythritol (or preferred keto sweetener)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, coconut flour, xanthan gum, baking powder, and salt.
Cut in the cold butter and cream cheese into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the eggs to the dry ingredients and knead gently until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for about 15 minutes.
Roll the chilled dough between two pieces of parchment paper until it is about 1/4 inch thick. Cut the rolled dough into rectangles.
Place the dough rectangles on the prepared baking sheet and bake for 12-15 minutes or until they are lightly golden. Allow them to cool completely.
While the pastry cools, prepare the filling. In a medium bowl, whip the heavy cream with vanilla extract and powdered erythritol until stiff peaks form.
Using a piping bag or spoon, fill each puff pastry with the whipped cream mixture. You can slice the pastries in half or create a small hole and fill from the bottom.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.3 g | 380% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 11.5 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 528 mg | 41% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 404 mg | 9% | |
*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.
