Keto Mixed Berry Pastry
Indulge in the perfect balance of sweet and tangy with these irresistible Keto Mixed Berry Pastries, a low-carb treat that doesn’t compromise on flavor. Featuring a buttery dough made from almond and coconut flour, these pastries are sweetened naturally with erythritol, making them ideal for keto and sugar-conscious diets. A luscious filling of cream cheese, heavy cream, and a hint of lemon zest complements the burst of juicy mixed berries, while the golden, flaky crust is both satisfying and guilt-free. With just 20 minutes of prep time, these pastries come together effortlessly and make a delightful breakfast, snack, or dessert option. Whether served warm or at room temperature, they deliver a bakery-quality experience in the comfort of your own kitchen. Perfect for those seeking a gluten-free, keto-friendly pastry bursting with berry goodness!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Mixed berries (such as blueberries, raspberries, and blackberries), fresh or frozen
- 4 ounces Cream cheese, softened
- 1 teaspoon Lemon zest
- 2 tablespoons Heavy whipping cream
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, erythritol sweetener, baking powder, and xanthan gum. Mix well.
Add the melted butter, eggs, and vanilla extract to the dry ingredients and stir until a smooth dough forms.
Roll the dough between two parchment papers until it is about 1/4 inch thick. Cut the dough into rectangles, approximately 4x3 inches.
In a separate bowl, combine the softened cream cheese, heavy whipping cream, and lemon zest until smooth.
Spread a thin layer of the cream cheese mixture on each dough rectangle, then place a small amount of mixed berries on top.
Fold the dough over to envelope the berries and press the edges to seal, creating pastry pockets. Use a fork to crimp the edges for extra seal.
Place the pastries on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.
Let the pastries cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 29.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 553 mg | 43% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 775 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.
