Low Carb Chocolate-Covered Puff Pastry
Indulge guilt-free with these Low Carb Chocolate-Covered Puff Pastries, a delectable fusion of buttery layers and rich dark chocolate, perfect for keto and gluten-free diets. Crafted with a unique blend of almond flour, coconut flour, and psyllium husk powder, this recipe yields a light, flaky texture while keeping carbs in check. The folding technique creates delicate layers, and each pastry is elegantly dipped in velvety chocolate sweetened with erythritol for a sugar-free treat. With only 40 minutes of prep and 20 minutes of baking, these pastries are a sophisticated yet simple dessert or snack. Perfect for chocolate lovers seeking a healthier option!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 100 grams Butter
- 2 large Eggs
- 150 grams Unsweetened dark chocolate
- 60 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol or another low-carb sweetener
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum. Mix well to create a uniform flour blend.
Cut the butter into small cubes and add it to the flour mixture. Use your hands to crumble the butter into the flour until it resembles coarse crumbs.
In a separate bowl, beat one egg and add it to the flour mixture. Knead the dough until it becomes smooth and well-combined. If the dough is too dry, add a tablespoon of water at a time until it comes together.
Roll the dough out between two sheets of parchment paper to a thin rectangle about 5mm thick.
Fold the pastry: Imagine dividing the length of the rectangle into thirds. Fold the top third down, then fold the bottom third up, similar to folding a letter. This creates layers.
Rotate the dough 90 degrees, then roll it out again to a thin rectangle and repeat the folding process two more times.
After the final fold, use a sharp knife to cut the dough into eight equal rectangles and place them on the prepared baking sheet.
Bake the puff pastry rectangles for about 15-20 minutes or until golden brown and crisp. Remove from oven and let cool completely.
While the pastry is cooling, prepare the chocolate coating. Melt the dark chocolate and heavy cream together in a heatproof bowl over simmering water, stirring constantly.
Once melted and smooth, stir in the vanilla extract and erythritol. Mix until the sweetener is completely dissolved.
Dip each cooled pastry rectangle halfway into the chocolate coating and place them back on the parchment paper to set. Refrigerate for 10 minutes to harden the chocolate.
Serve and enjoy your low carb chocolate-covered puff pastries as a snack or dessert.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 8.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 468 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1508 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.
