Low Carb Classic Vol-au-Vent
Elevate your party appetizers or weeknight dinners with this low-carb twist on the timeless favorite — Low Carb Classic Vol-au-Vent. This recipe transforms the buttery, flaky pastry of traditional vol-au-vent into a guilt-free version made with almond and coconut flour, providing a rich yet wholesome base that's perfect for a carb-conscious lifestyle. Filled with a creamy combination of tender chicken, golden-sautéed mushrooms, and aromatic garlic, all simmered in heavy cream and chicken broth, these pastry cases burst with savory decadence. Ready in under an hour, this recipe is perfect for entertaining or everyday indulgence. Garnished with fresh parsley for a pop of flavor and color, these low-carb vol-au-vents are as beautiful to serve as they are delicious to eat.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Unsalted butter, chilled and diced
- 1 large Egg
- 2 tablespoons Cold water
- 0.5 teaspoons Salt
- 1 cups Chicken breast, diced
- 1 cups Mushrooms, sliced
- 0.5 cups Heavy cream
- 0.25 cups Chicken broth
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- to taste Salt and pepper
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a bowl, combine the almond flour, coconut flour, and salt. Add the chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the egg and cold water, mixing until the dough begins to hold together. Form it into a ball, wrap in plastic, and refrigerate for at least 15 minutes.
Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Cut into small circles using a cookie cutter. Cut a smaller circle in the center of half the circles to create rings.
Place the solid circles on the baking sheet. Brush them lightly with water and place a ring on top of each, pressing gently. Bake for 12-15 minutes until golden. Cool on a wire rack.
For the filling, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the chicken and cook until browned and cooked through. Add mushrooms and sauté until golden.
Pour in the cream and chicken broth, stirring well. Simmer until reduced and thickened, about 5 minutes. Season with salt, pepper, and parsley.
To serve, spoon the filling into the pastry cases and garnish with additional parsley. Serve warm.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.2 g | 361% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 12.7 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 527 mg | 41% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1542 mg | 33% | |
*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.
