Keto Strawberry Cream Pastry
Indulge in the perfect guilt-free treat with this Keto Strawberry Cream Pastry recipe! These low-carb pastries are made with a buttery, flaky crust crafted from almond and coconut flours, then filled with a luscious mascarpone cream sweetened with keto-friendly erythritol. Topped with juicy, fresh strawberries, these pastries strike the perfect balance between indulgence and a keto lifestyle. Ready in just 35 minutes, they’re an elegant choice for breakfast, dessert, or a midday pick-me-up. With only a handful of wholesome ingredients and no sugar in sight, this recipe is ideal for satisfying your sweet tooth while staying on track with your low-carb or ketogenic diet plan. Treat yourself to this scrumptious keto-friendly dessert that’s as delightful as it is easy to make!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.33 cups powdered erythritol (or preferred keto sweetener)
- 0.5 cups unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoons vanilla extract
- 0.75 cups mascarpone cheese
- 0.5 cups heavy whipping cream
- 2 tablespoons powdered erythritol (for filling)
- 1 cups fresh strawberries, sliced
- 0.25 teaspoons xanthan gum (optional, for structure)
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, powdered erythritol, and xanthan gum (if using).
Add the cold, cubed butter to the bowl and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg and vanilla extract together, then pour into the dry mixture. Stir until the dough starts to come together.
Form the dough into a ball and place it between two sheets of parchment paper. Roll it out into a rectangle about 1/4 inch thick.
Using a knife or pizza cutter, cut the dough into 6 equal rectangles. Carefully transfer the rectangles to the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the pastries to cool completely on the baking sheet.
While the pastries cool, prepare the filling. In a medium bowl, whip the mascarpone cheese, heavy cream, and 2 tablespoons of powdered erythritol together until stiff peaks form.
Once the pastries have cooled, spread a generous amount of the mascarpone cream onto each pastry.
Top the mascarpone cream with slices of fresh strawberries.
Serve immediately or refrigerate for up to 2 days. Enjoy your Keto Strawberry Cream Pastry!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 307 mg | 7% | |
*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.
