Low Carb Flaky Pastry with Mixed Berry Filling
Indulge in the perfect balance of flavor and texture with this Low Carb Flaky Pastry with Mixed Berry Filling—an irresistible treat for health-conscious bakers! This keto-friendly recipe combines almond flour, coconut flour, and psyllium husk powder to create a buttery, delicate pastry dough, while a luscious mixed berry filling made from strawberries, blueberries, raspberries, chia seeds, and a hint of lemon adds a vibrant, naturally sweet twist. With only 30 minutes of prep time, these low-carb pastries are surprisingly simple to make and offer a guilt-free way to satisfy your sweet tooth. Perfect for entertaining or enjoying as a special breakfast treat, these golden-brown delights are sure to impress both flavor enthusiasts and low-carb dieters alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 cup Unsalted butter
- 2 ounces Cream cheese
- 1 large Egg
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Swerve sweetener
- 1 cup Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 1 tablespoon Chia seeds
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine almond flour, coconut flour, and psyllium husk powder.
3. Chop the cold unsalted butter and cream cheese into small cubes and add to the flour mixture.
4. Using a pastry cutter or your fingers, combine the butter and cream cheese into the flour mixture until a crumbly texture is achieved.
5. In a separate bowl, whisk together the egg and apple cider vinegar. Add this to the flour mixture.
6. Mix together until a dough forms. Wrap it in plastic wrap and refrigerate for at least 20 minutes.
7. For the berry filling, chop the strawberries into small pieces.
8. In a small pot over medium heat, combine strawberries, blueberries, and raspberries.
9. Add Swerve sweetener, chia seeds, lemon juice, and vanilla extract. Stir well.
10. Cook the berry mixture for about 10 minutes until it thickens slightly. Remove from heat and let it cool.
11. Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness.
12. Using a round cutter, cut circles from the dough.
13. Place a tablespoon of the mixed berry filling onto half of each circle.
14. Fold the other half of the circle over the filling, sealing the edges by pressing with a fork.
15. Transfer the pastries to a baking sheet lined with parchment paper.
16. Bake for 20-25 minutes or until golden brown.
17. Allow the pastries to cool before serving.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 40.2 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 672 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 953 mg | 20% | |
*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.
