Keto Raisin Pastry
Indulge in the delightful fusion of flavor and health with our Keto Raisin Pastry recipe, the perfect guilt-free treat for low-carb enthusiasts. These buttery, flaky pastries are made with a base of almond and coconut flour, enhanced by the mild sweetness of granular erythritol and a touch of warming cinnamon. Hidden inside each golden parcel is a luscious filling of plump raisins softened with heavy cream, making for a burst of natural sweetness in every bite. With just 20 minutes of prep time and a quick bake, these pastries are an effortless way to satisfy your baked-goods cravings while staying true to your keto lifestyle. Serve them warm with a dollop of whipped cream or enjoy as a grab-and-go breakfast or snack. Perfect for your next indulgent yet diet-friendly creation!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup unsalted butter
- 2 tablespoons cream cheese
- 0.25 cup granular erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup raisins
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. Mix well.
In a separate microwave-safe bowl, melt the butter, then let it cool slightly before stirring in the cream cheese until smooth.
Add the egg and vanilla extract to the butter mixture and whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more almond flour.
On a floured surface (using almond flour), roll out the dough to about a 1/4-inch thickness.
Cut the dough into rectangles, about 3x4 inches in size, for individual pastries.
In a small bowl, mix the raisins with the heavy cream until the raisins are slightly softened.
Place a spoonful of the raisin mixture onto the center of each rectangle of dough.
Gently fold the dough over the filling, sealing the edges by pressing with your fingers or a fork.
Arrange the pastries on the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown.
Let the pastries cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 61.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 930 mg | 20% | |
*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.
