Low Carb Flaky Egg Puff Pastry
Indulge in the irresistible delight of Low Carb Flaky Egg Puff Pastry, a keto-friendly twist on a classic baked treat that’s perfect for breakfast, brunch, or a savory snack. Made with a buttery low-carb dough crafted from almond flour, coconut flour, and xanthan gum, this recipe delivers layers of golden, flaky perfection without the carb-heavy guilt. Filled with a rich, cheesy egg mixture seasoned with fresh chives, salt, and pepper, each bite offers a balance of creamy texture and bold flavor. The addition of an egg wash creates a beautifully golden crust that’s hard to resist. Ready in just over an hour, these pastries are ideal for anyone seeking a gluten-free, low-carb alternative to traditional puff pastry. Serve warm or at room temperature for a show-stopping dish that’s sure to impress your family and guests! 🥐
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Xanthan gum
- 0.75 cup Unsalted butter, cold and cubed
- 2 tablespoons Cream cheese, cold
- 1 large Egg yolk
- 3 tablespoons Cold water
- 3 large Eggs
- 0.5 cup Cheddar cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped
- 1 large Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine almond flour, coconut flour, and xanthan gum. Pulse to mix.
Add in the cold, cubed butter and cream cheese. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until combined. Gradually add cold water, one tablespoon at a time, pulsing until the dough comes together. Avoid overmixing.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling by beating the eggs and whisking in cheddar cheese, salt, black pepper, and chives.
Roll the chilled dough out on a lightly floured surface (use additional almond flour if needed) to about 1/8 inch thickness.
Cut the dough into squares or rectangles using a sharp knife or pastry cutter.
Place a spoonful of the egg mixture onto the center of each piece of dough.
Fold each pastry piece over to enclose the filling and press the edges together with a fork to seal.
Place the pastries onto the prepared baking sheet. Brush with egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Let them cool for a few minutes before serving.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1407 mg | 469% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 14.5 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1031 mg | 79% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 819 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.
