Keto Homemade Chicken Pastry
Indulge in the ultimate comfort food makeover with this Keto Homemade Chicken Pastry—a low-carb twist on a classic favorite. Featuring a golden, buttery crust made from almond and coconut flour, combined with the magic of melty mozzarella, this pastry is a flaky delight without the guilt. The creamy chicken filling, made with shredded chicken breast, cream cheese, and fragrant garlic and onion powder, creates a rich and savory center that’s irresistibly satisfying. Perfect for meal prep or a cozy family dinner, this keto-friendly recipe is ready in just an hour and serves six generously. Whether you’re following a ketogenic lifestyle or just looking for a healthier indulgence, this easy chicken pastry is the perfect balance of flavor and nutrition. Bake it to golden perfection and enjoy a dish that feels indulgent while fitting your low-carb goals!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.25 cups Butter, melted
- 2 cups Shredded mozzarella cheese
- 2 cups Cooked chicken breast, shredded
- 4 ounces Cream cheese
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a separate small bowl, beat the eggs and then add the melted butter and mix well.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Melt the mozzarella cheese in a microwave-safe bowl for about 1 minute until melted and then add it to the dough mixture. Knead with your hands until fully combined and the dough is smooth.
Place the dough between two sheets of parchment paper and roll it out into a 1/4 inch thick round disk. Set aside.
In a separate mixing bowl, combine the shredded chicken, cream cheese, heavy cream, garlic powder, onion powder, black pepper, and parsley. Mix until the filling is creamy and well combined.
Spoon the chicken mixture onto one half of the dough, leaving about a 1-inch border around the edge.
Carefully fold the other half of the dough over the filling to form a crescent shape. Press the edges together to seal well.
Transfer the pastry to the lined baking sheet. Use a fork to crimp the edges and pierce a few holes on top to allow steam to escape.
Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.5 g | 388% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1301 mg | 434% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 14.3 g | ||
| Protein | 272.7 g | 545% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2321 mg | 179% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1916 mg | 41% | |
*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.
