Low Carb Classic Palmier
Indulge in guilt-free elegance with this Low Carb Classic Palmier recipe, a delightful twist on the traditional French pastry. Crafted with a blend of almond and coconut flours, these buttery, flaky treats are naturally gluten-free and perfect for those following low-carb or keto diets. The dough is enriched with cold cream cheese and butter for unmatched tenderness, while a sweet erythritol and cinnamon coating captures the signature caramelized crunch of classic palmiers. With a simple rolling technique and just 20 minutes of baking time, these bite-sized delights are as easy to prepare as they are to enjoy. Perfect for afternoon tea, holiday gatherings, or a sophisticated snack, this revamped favorite brings all the charm of a classic pastry, minus the carbs.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter, cold and cubed
- 50 grams Cream cheese, cold
- 1 teaspoon Xanthan gum
- 50 grams Granulated erythritol
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, and xanthan gum. Mix well to evenly distribute the dry ingredients.
Add the cold cubed butter and cream cheese to the dry ingredients. Using a pastry cutter or your fingertips, blend the butter and cream cheese into the flour mixture until it resembles coarse crumbs.
Add the vanilla extract and gently mix until the dough begins to come together. Form the dough into a ball.
Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small bowl, mix the erythritol with ground cinnamon. This will be used for coating the dough and creating the classic palmier look.
Once the dough is firm, dust your work surface with a small amount of coconut flour. Roll out the dough into a rectangular shape, approximately 12x10 inches in size.
Sprinkle the dough evenly with the cinnamon and erythritol mixture, leaving a small margin around the edges.
Starting from one long edge, roll the dough tightly towards the center. Repeat from the other side so that the two rolls meet in the middle, forming a double scroll shape.
Using a sharp knife, slice the rolled dough into 1/2-inch thick slices.
Place the slices cut side down on the prepared baking sheet, leaving space between each palmier for expansion.
Bake in the preheated oven for 15-20 minutes, or until the palmiers are golden brown and crisp.
Remove from the oven and allow to cool on a wire rack. The palmiers will firm up further as they cool.
Serve at room temperature and enjoy as a low carb treat!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 110 mg | 2% | |
*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.
