Low Carb Flaky Pastry Roll
Indulge in the buttery goodness of these Low Carb Flaky Pastry Rolls, a keto-friendly masterpiece that’s light, crispy, and irresistibly golden. Crafted with almond and coconut flour, this guilt-free pastry embodies a delicate flakiness while maintaining a low-carb profile. The combination of chilled butter and cream cheese ensures a tender crumb, while xanthan gum adds structure to the dough. Perfectly seasoned with a hint of salt and a touch of apple cider vinegar for balance, these pastry rolls deliver a melt-in-your-mouth texture that’s ideal for savory or sweet fillings. Ready in under an hour, this recipe is perfect for anyone seeking a healthier alternative to traditional pastries without compromising on flavor or texture. Whether served as a snack, appetizer, or breakfast treat, these flaky delights are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.5 cups Unsalted butter, chilled and cubed
- 0.25 cups Cream cheese, chilled and cubed
- 1 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 1 large Egg
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the almond flour, coconut flour, xanthan gum, and salt. Pulse a few times to mix these dry ingredients together.
Add the chilled, cubed butter and cream cheese into the processor. Pulse until the mixture resembles coarse crumbs.
In a small bowl, beat the egg with the apple cider vinegar. Add this mixture to the processor and pulse until the dough begins to come together. Do not overwork.
Turn the dough out onto a piece of plastic wrap and shape it into a disk. Cover and refrigerate for at least 30 minutes, or until firm. This will make the dough easier to handle.
Once chilled, place the dough between two sheets of parchment paper. Roll it out gently with a rolling pin to about 1/4 inch thickness. Ensure the dough remains even.
Carefully peel off the top sheet of parchment paper. Rolling from one edge, use the bottom parchment sheet to guide the dough into a tight log.
Slice the rolled dough into 8 even pieces and place them onto the prepared baking sheet, cut side down.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and allow to cool slightly on the baking sheet before serving.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 12.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 542 mg | 12% | |
*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.
