Keto Custard-Filled Pastry
Indulge in the perfect balance of creamy and flaky with our Keto Custard-Filled Pastry—an irresistible low-carb twist on a timeless favorite. This decadent dessert combines a buttery almond and coconut flour pastry shell with a rich, velvety vanilla custard filling, creating the ultimate keto-friendly treat that's both satisfying and guilt-free. Ideal for anyone following a ketogenic or low-carb lifestyle, this recipe uses erythritol as a natural sweetener and xanthan gum for that perfect dough consistency. With just 25 minutes of prep and simple, step-by-step instructions, these pastries are perfect for special occasions or an impressive afternoon snack. Serve them chilled or at room temperature for a delightful treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 cup Butter, unsalted
- 2 ounces Cream cheese, softened
- 0.25 cup Erythritol
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 4 Egg yolks
- 0.5 cup Powdered erythritol
- 1 teaspoon Vanilla extract (for custard)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, combine almond flour, coconut flour, and xanthan gum.
In another bowl, beat the butter, cream cheese, and erythritol together until creamy.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients into the wet mixture and knead until you form a soft dough.
Roll the dough between two sheets of parchment paper until it is about 1/4 inch thick.
Cut the dough into rectangles or desired shapes and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes until golden brown. Remove and let cool.
For the custard, heat heavy cream in a saucepan over medium heat until it begins to simmer.
In a separate bowl, whisk the egg yolks, powdered erythritol, and vanilla extract together.
Slowly whisk the hot cream into the egg yolk mixture, a little at a time, to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to custard consistency—about 5-7 minutes.
Remove from heat and let it cool completely, then refrigerate until ready to use.
Once the pastry and custard are both cooled, spread or pipe the custard onto one piece of pastry and top with another piece to form a sandwich.
Repeat with the remaining pastry and custard, serve, and enjoy your keto custard-filled pastries!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.1 g | 409% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 11.8 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 612 mg | 47% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 330 mg | 7% | |
*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.
