Low Carb Almond Chocolate Pastry
Get ready to indulge guilt-free with this irresistibly decadent Low Carb Almond Chocolate Pastry! Perfectly crafted for those craving a sweet treat while staying on track, this pastry combines almond flour and coconut flour for a delightfully tender texture, paired with rich unsweetened cocoa and sugar-free dark chocolate chips for a satisfying chocolate bite. Sweetened with granulated erythritol, it's a low-carb dessert that tastes like luxury but fits seamlessly into keto or gluten-free lifestyles. With a quick prep time and simple rolling and cutting technique, these pastries offer an effortlessly elegant addition to your tea-time or a rewarding snack for any occasion. Ready in under an hour, they’re the perfect blend of wholesome ingredients, indulgence, and convenience!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cups coconut flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 cups granulated erythritol sweetener
- 0.5 cups unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups dark chocolate chips, sugar-free
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, unsweetened cocoa powder, erythritol, baking powder, and salt.
In a microwave-safe bowl, melt the butter until just liquid. Allow it to cool slightly.
Add the melted butter, vanilla extract, and egg to the dry ingredients. Mix until a dough forms.
Fold in the sugar-free dark chocolate chips until evenly distributed throughout the dough.
Place the dough on a sheet of parchment paper and cover with a second sheet. Roll out the dough between the two sheets to about 1/4-inch thickness.
Cut the dough into desired pastry shapes using a knife or cookie cutter.
Transfer the cut shapes to the prepared baking sheet, spacing them about 1 inch apart.
Bake for 20-25 minutes, or until the edges are firm and lightly browned.
Allow the pastries to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the pastries once cooled enough to handle, or store them in an airtight container for later.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 10.3 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 549 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1088 mg | 23% | |
*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.
