Keto Veg Puff
Indulge in the flaky, buttery goodness of this irresistible Keto Veg Puff, crafted to satisfy cravings while keeping your carb count low! This keto-friendly take on the classic veg puff brings a nourishing twist with a golden almond and coconut flour crust that's perfectly crisp and tender. Filled with a savory medley of zucchini, cauliflower rice, and spinach, spiced with garam masala, turmeric, and a hint of red chili, every bite offers a delightful burst of Indian-inspired flavors. Easy to make with simple ingredients like xanthan gum for the ideal pastry texture, these puffs are brushed with an egg wash for a beautifully golden finish. Perfect for snack time or as an impressive appetizer, this gluten-free and low-carb recipe brings a comforting treat to your table while supporting your keto lifestyle. Bake up this guilt-free delight and enjoy the warm, flaky magic!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Xanthan gum
- 6 tablespoons Unsalted butter (cold)
- 1 Egg (large)
- 2 tablespoons Cream cheese (softened)
- 1 cup Zucchini (finely chopped)
- 1 cup Cauliflower rice
- 1 cup Spinach (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg wash (beaten egg for brushing)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and xanthan gum. Mix well.
Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your hands to combine until the mixture resembles coarse crumbs.
Add the egg and cream cheese to the mixture. Knead gently to form a dough. Wrap the dough in plastic wrap and refrigerate for 15–20 minutes.
While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped zucchini, cauliflower rice, and spinach to the skillet. Stir well and cook until the vegetables are tender and the moisture has evaporated.
Season the filling with turmeric powder, garam masala, red chili powder, salt, and black pepper. Mix thoroughly and set aside to cool.
Once the dough has chilled, place it between two sheets of parchment paper and roll it out to a rectangular shape about 1/8 inch thick.
Cut the dough into 4 equal rectangles. Place a spoonful of the vegetable filling in the center of each rectangle, leaving some space around the edges.
Fold one side of the dough over the filling to form a pouch. Press the edges together firmly, sealing them with the tines of a fork.
Place the prepared puffs on the baking sheet. Brush the tops with egg wash for a golden finish.
Bake in the preheated oven for 20–25 minutes, or until the puffs are golden brown and flaky.
Remove from the oven and let cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 18.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 650 mg | 50% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1505 mg | 32% | |
*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.
