Low Carb Apple Puff Pastry
Indulge in the delightful balance of flavor and health with this **Low Carb Apple Puff Pastry** recipe, a guilt-free twist on a classic favorite. Made with a buttery almond and coconut flour dough, these pastries are perfectly flaky without the carb guilt. Fresh, tangy apple slices are paired with cinnamon, a hint of sweetness from a low-carb sweetener, and optional crunchy mixed nuts for a texture-filled treat. This recipe comes together in under an hour, making it perfect for a quick dessert or an impressive brunch addition. Whether you’re following a low-carb diet or simply seeking a healthier pastry option, these golden-brown gems are guaranteed to satisfy your cravings. Perfect for serving warm straight out of the oven, pair them with a cup of coffee or tea for a cozy treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 cup Unsalted butter
- 2 large Eggs
- 2 tablespoons Cold water
- 0.5 cup Low-carb sweetener (e.g., erythritol)
- 2 medium Apples
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 cup Mixed nuts (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix almond flour, coconut flour, and xanthan gum together.
Cut the butter into small cubes and add to the flour mixture, rubbing it in until it resembles coarse breadcrumbs.
Beat one egg and add it to the flour mixture along with the cold water. Mix until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 10 minutes to allow it to firm up.
While the dough is chilling, peel and core the apples, then cut them into thin slices.
In a medium-sized bowl, toss the apple slices with low-carb sweetener, lemon juice, ground cinnamon, and vanilla extract until well coated. If using nuts, chop them finely and mix them in.
Remove the dough from the refrigerator and roll it out on a lightly floured surface (using almond flour) to about 1/8 inch thickness.
Cut the dough into 4x4 inch squares.
Place a spoonful of apple filling in the center of each dough square.
Beat the remaining egg and brush it along the edges of each square.
Fold each square in half diagonally to create a triangle and press the edges with a fork to seal.
Place the pastries on the prepared baking sheet and brush the tops with more beaten egg.
Bake for 20-25 minutes or until golden brown.
Let the pastries cool slightly before serving.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 48.7 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 537 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 768 mg | 16% | |
*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.
