Keto Guava Pastry
Indulge in the sweet, tropical flavors of a *Keto Guava Pastry*—a low-carb twist on the classic Latin dessert. This recipe combines a buttery almond and coconut flour crust with a luscious, sugar-free guava paste filling, creating a perfectly flaky and flavorful treat that's keto-friendly and gluten-free. With ingredients like cream cheese, powdered erythritol, and a touch of vanilla, these pastries have a delightful balance of creaminess and sweetness without the added sugar. They're easy to make with simple techniques, like rolling the dough between parchment paper for precision, and bake to golden perfection in under 25 minutes. Perfect for breakfast, dessert, or an anytime snack, these pastries bring a taste of indulgence to your keto lifestyle without compromising your goals.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 3 ounces Cream cheese
- 1 Eggs
- 0.5 cup Guava paste (sugar-free)
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered erythritol
- 1 tablespoon Heavy cream
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt.
Cut the unsalted butter and cream cheese into small cubes and add to the flour mixture.
Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Beat the egg in a separate bowl and add it to the flour mixture along with the vanilla extract and powdered erythritol.
Stir until the dough comes together and is smooth.
Divide the dough into two portions, wrap them in plastic wrap, and refrigerate for 30 minutes to 1 hour.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll each portion out between two pieces of parchment paper until about 1/8-inch thick.
Cut the dough into 4-inch squares.
Place a small spoonful of guava paste in the center of each square.
Fold the corners of each square towards the center, pressing them lightly to seal.
Place the pastries on the baking sheet and brush the tops with heavy cream to encourage browning.
Bake for 20-25 minutes or until the pastries are golden brown.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 43.3 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 565 mg | 43% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 754 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.
