Keto Flaky Pastry with Mixed Berry Filling
Indulge in the perfect blend of buttery, crispy layers and sweet, tangy fruit with this *Keto Flaky Pastry with Mixed Berry Filling*. Crafted with a blend of almond flour, coconut flour, and psyllium husk powder, this low-carb pastry dough achieves a golden, flaky texture while staying completely keto-friendly. The luscious mixed berry filling—featuring strawberries, blueberries, and raspberries sweetened with erythritol and thickened with xanthan gum—adds a burst of vibrant flavor to every bite. With just 30 minutes of prep time and simple, wholesome ingredients, this recipe is a delightful way to enjoy dessert while sticking to your ketogenic lifestyle. Perfect for breakfast, brunch, or an anytime treat, these pastries are an irresistible combination of elegance and guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 2 tablespoons Cold water
- 0.5 cup Fresh strawberries, chopped
- 0.5 cup Fresh blueberries
- 0.25 cup Fresh raspberries
- 0.25 cup Erythritol sweetener
- 2 teaspoons Lemon juice
- 1 teaspoon Xanthan gum
- 1 egg Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, beat the eggs with cold water. Add the egg mixture to the flour and butter mixture. Stir until a dough forms. If the dough is too sticky, add a little extra almond flour as needed.
Wrap the dough in plastic wrap and refrigerate for 15 minutes to make it easier to roll out.
While the dough chills, prepare the berry filling. In a medium saucepan over medium heat, combine strawberries, blueberries, raspberries, erythritol sweetener, lemon juice, and xanthan gum.
Cook the berry mixture, stirring frequently, until it thickens and bubbles. Remove from heat and let it cool to room temperature.
Remove the dough from the refrigerator. Place it between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
Cut the rolled dough into squares or circles, as desired. Spoon a generous amount of mixed berry filling onto one half of each piece, leaving space at the edges to seal.
Brush the edges of the dough lightly with egg wash, fold over to enclose the filling, and press gently to seal.
Place pastries on the prepared baking sheet and brush the tops with the remaining egg wash.
Bake for 18-20 minutes or until golden brown. Let cool on a wire rack before serving.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 22.8 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 573 mg | 44% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 739 mg | 16% | |
*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.
