Keto Mixed Fruit Puff Pastry
Indulge in the perfect balance of buttery, flaky goodness and fruity sweetness with these Keto Mixed Fruit Puff Pastries. Crafted with a low-carb dough made from almond and coconut flours, psyllium husk, and a touch of cream cheese, these pastries offer all the decadence of traditional puff pastry while fitting seamlessly into your keto lifestyle. This guilt-free treat features a vibrant filling of strawberries, blueberries, and raspberries, bursting with natural sweetness in every bite. The preparation is simple yet satisfying, including an egg wash to achieve that perfectly golden finish. In just under 45 minutes, you’ll have eight irresistible pastries that make for a delightful breakfast, snack, or dessert. Keto-friendly, gluten-free, and absolutely delicious, these mixed fruit puff pastries are a must-try for anyone seeking a healthier take on a bakery classic!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Cream cheese
- 2 large Eggs
- 0.25 cup Swerve confectioners sweetener
- 1 teaspoon Vanilla extract
- 0.5 cup Strawberries
- 0.5 cup Blueberries
- 0.5 cup Raspberries
- 1 serving Egg wash (1 egg whisked with 1 tablespoon water)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In a small saucepan over low heat, melt the butter and cream cheese together until smooth. Allow the mixture to cool slightly.
Add the melted butter and cream cheese mixture to the dry ingredients and stir to combine.
In a separate bowl, beat the eggs together with the Swerve sweetener and vanilla extract.
Pour the egg mixture into the flour mixture and stir until a dough forms.
Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
Cut the dough into rectangles (approximately 4 inches by 3 inches).
Mix the strawberries, blueberries, and raspberries in a bowl. Spoon a small amount of the mixed fruits onto one half of each rectangle.
Fold the dough over the fruit filling and seal the edges by pressing down with a fork.
Brush the top of each pastry with the egg wash.
Transfer the pastries to the prepared baking sheet.
Bake for 20 to 25 minutes or until golden brown.
Allow the pastries to cool slightly before serving.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 27.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 573 mg | 44% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 845 mg | 18% | |
*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.
