Low Carb Cream-Filled Puff Pastry
Indulge in the ultimate guilt-free dessert with this **Low Carb Cream-Filled Puff Pastry** recipe that combines buttery, flaky layers with a luscious vanilla cream filling. Made with almond and coconut flours, this keto-friendly recipe swaps traditional puff pastry ingredients for low-carb alternatives, making it perfect for health-conscious bakers. The dough—softened by cream cheese and bound with xanthan gum—bakes into golden, airy rectangles that are filled with a velvety whipped cream infused with vanilla and lightly sweetened with erythritol. Effortlessly decadent yet surprisingly simple to make, this recipe is ideal for satisfying your sweet tooth without breaking your low-carb lifestyle. Perfect for parties, indulgent brunches, or a special treat, these pastries are best enjoyed fresh but can be refrigerated for up to two days. Whether you're keto, gluten-free, or just love a good pastry, this low-carb twist on a classic is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 4 ounces Unsalted butter
- 4 ounces Cream cheese
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Heavy cream
- 3 tablespoons Granulated erythritol
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 3 tablespoons Cold water
- 1 Egg yolk
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Cut the unsalted butter into small cubes and add them to the dry ingredients.
Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.
Add the cream cheese and mix until the dough begins to come together.
Knead the dough lightly in the bowl until smooth, form it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 20 minutes.
On a lightly floured surface (use almond or coconut flour), roll out the chilled dough to about 1/4-inch thickness.
Cut the rolled dough into rectangles, approximately 2x4 inches each.
Place rectangles on the prepared baking sheet. Whisk the egg yolk with a little water and brush the tops of the pastry.
Bake for 15-20 minutes, until puffed and golden brown. Let them cool on a wire rack.
Prepare the cream filling. Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
In a saucepan, heat heavy cream over medium heat until it begins to simmer.
Add granulated erythritol to the cream and stir until dissolved.
Remove cream from heat and stir in the bloomed gelatin until fully dissolved.
Add vanilla extract and mix well.
Refrigerate the cream mixture until it thickens, approximately 30 minutes. Stir occasionally.
Once cool, whip the cream mixture until it forms soft peaks.
Cut each pastry in half horizontally and gently spread or pipe the whipped cream filling onto the bottom half. Place the top half back on, making a filled sandwich.
Serve immediately or store in an airtight container in the refrigerator for up to two days.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.2 g | 412% | |
| Saturated Fat | 140.2 g | 701% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 14.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 394 mg | 8% | |
*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.
