Keto Jam-Filled Pastry
Indulge in a guilt-free treat with our irresistible Keto Jam-Filled Pastry! This low-carb twist on a classic dessert boasts a buttery, flaky dough made from almond and coconut flours, perfectly complemented by the subtly sweet hint of erythritol. Filled with luscious sugar-free raspberry jam, each pastry delivers the perfect balance of rich flavor and keto-friendly indulgence. These delicate half-moon pastries are brushed with a golden egg wash for a bakery-worthy appearance and baked to crisp perfection. Ready in under an hour, this recipe is ideal for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Serve them warm for ultimate freshness or store them for a quick snack throughout the week—your keto dessert game just got an upgrade!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup sugar-free raspberry jam
- 1 egg yolk
- 1 tablespoon water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and xanthan gum. Stir until well combined.
Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix until a dough forms. The dough should be slightly sticky yet firm enough to roll out.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a circle about 1/4-inch thick on a lightly floured surface using additional almond flour if needed.
Place a teaspoon of sugar-free raspberry jam in the center of each dough circle.
Carefully fold the dough over the jam to create a half-moon shape, pressing the edges to seal them tightly. You can also crimp the edges with a fork for a decorative touch.
In a small bowl, whisk together the egg yolk and water to create an egg wash.
Brush the egg wash over the top of each pastry to give them a golden, glossy finish.
Place the pastries on the prepared baking sheet and bake in the preheated oven for about 18-20 minutes, until they are golden brown.
Allow the pastries to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 9.4 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 548 mg | 42% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 398 mg | 8% | |
*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.
