Low Carb Chocolate Puff Pastry
Indulge in the decadent flavors of this **Low Carb Chocolate Puff Pastry**, a guilt-free twist on a classic treat! Perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle, this recipe features a flaky and buttery dough made with almond and coconut flour, enriched with unsweetened cocoa powder for a rich chocolatey base. Sweetened naturally with erythritol and infused with a hint of vanilla, the pastry is folded around chunks of 70% dark chocolate for an irresistibly gooey center. The inclusion of xanthan gum ensures a tender, elastic dough, while the chilled butter creates those layers of puffed perfection. Ready in under an hour, these twisted pastries are not only gluten-free but also keto-friendly, making them the ideal homemade dessert or snack to share. Serve them warm with a dusting of cocoa powder or alongside your favorite low-carb coffee for a luxurious treat that won’t derail your diet.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 50 grams Coconut flour
- 30 grams Unsweetened cocoa powder
- 0.25 teaspoons Xanthan gum
- 50 grams Granulated erythritol
- 1 teaspoon Baking powder
- 120 grams Butter, unsalted and cold
- 1 large Egg
- 2 tablespoons Ice water
- 50 grams Dark chocolate, at least 70% cacao, chopped
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine almond flour, coconut flour, unsweetened cocoa powder, xanthan gum, erythritol, and baking powder. Mix well until evenly incorporated.
Cut the cold butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, ice water, and vanilla extract.
Pour the egg mixture over the flour mixture and stir until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead gently until it forms a cohesive ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll the chilled dough out into a rectangle, approximately 30x20 cm (12x8 inches) and about 1/2 cm (1/4 inch) thick.
Sprinkle the chopped dark chocolate evenly over the bottom half of the rectangle.
Fold the top half of the dough over the chocolate-filled bottom half, pressing firmly along the edges to seal.
Using a sharp knife, cut the filled dough into strips about 5 cm (2 inches) wide and twist each strip gently.
Place the twisted strips onto the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and chocolate has melted.
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 21.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 348 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1218 mg | 26% | |
*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.
