Low Carb Classic Mille-Feuille
Indulge in the elegance of a **Low Carb Classic Mille-Feuille**, a refined dessert perfect for those seeking a healthier twist on the French patisserie classic. This guilt-free treat features layers of delicate, golden almond and coconut flour pastry paired with a luxuriously smooth sugar-free custard. Lightly sweetened with erythritol or xylitol and enriched with vanilla, each bite bursts with flavor while keeping carbs in check. Topped with a feathered glaze made from powdered sweetener and dark sugar-free chocolate, it’s as visually stunning as it is delectable. Ideal for special occasions or sophisticated everyday indulgence, this keto-friendly Mille-Feuille delivers all the decadence without compromise. Ready in just over an hour, it serves as a delightful centerpiece for your low-carb dessert repertoire!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 20 grams Coconut flour
- 100 grams Cold unsalted butter
- 3 large Eggs
- 50 grams Sugar-free sweetener (erythritol or xylitol)
- 2 teaspoons Vanilla extract
- 200 ml Heavy cream
- 300 ml Unsweetened almond milk
- 1 teaspoon Xanthan gum
- 50 grams Powdered sugar-free sweetener
- 2 tablespoons Water
- 50 grams Dark chocolate (sugar-free)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine almond flour, coconut flour, and cold butter. Use your fingers to mix until it forms a breadcrumb-like texture.
Add one egg to the mixture and combine until it forms a dough. Wrap it in cling film and refrigerate for 15 minutes.
Roll out the dough between two sheets of parchment paper until it is about 3mm thick.
Cut the dough into 12 equal rectangles, each about 10x5 cm. Place them on a baking tray lined with parchment paper.
Bake for 12-15 minutes or until golden brown. Allow to cool completely.
While the pastry is cooling, prepare the custard by heating the almond milk and heavy cream in a saucepan until it just starts to simmer.
In a separate bowl, whisk together two eggs, sugar-free sweetener, and vanilla extract.
Slowly add the hot cream mixture to the egg mixture, whisking continuously to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in the xanthan gum, and let it cool to room temperature, then refrigerate for 2 hours.
To assemble the Mille-Feuille, place a pastry rectangle on the bottom, followed by a layer of the chilled custard. Repeat until you have three layers of pastry and custard.
For the glaze, mix the powdered sweetener with water to create a smooth paste. Spread it over the top layer.
Melt the dark chocolate and use a piping bag or a small spoon to drizzle lines over the glaze. Use a toothpick to create a feathered effect.
Chill the Mille-Feuille in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.8 g | 370% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 10.4 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1109 mg | 85% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 808 mg | 17% | |
*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.
