Low Carb Kaya Puff
Indulge in the guilt-free pleasure of a "Low Carb Kaya Puff," a healthier twist on the traditional Southeast Asian favorite. Made with a buttery almond and coconut flour pastry, these puffs are perfectly flaky while being keto-friendly and gluten-free. The star of the filling is a luscious sugar-free kaya jam, bringing all the coconutty sweetness without the carbs. Enhanced with psyllium husk for added texture and baked to golden perfection with a glossy egg wash, this recipe is an absolute must-try for low-carb dessert lovers. Perfect as a snack or a light treat, these kaya puffs are ready in just over an hour and make eight delightful servings. Whether you're following a ketogenic lifestyle or simply exploring low-carb baking, these puffs will satisfy your cravings while keeping things wholesome!
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Recipe Information
Ingredients
- 150 g Almond flour
- 20 g Coconut flour
- 1 tbsp Psyllium husk powder
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Unsalted butter
- 2 Egg
- 2 tbsp Cold water
- 200 g Sugar-free kaya jam
- 1 Egg yolk
- 2 tbsp Heavy cream
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Cut the cold butter into small cubes and add it to the flour mixture.
Use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs.
Add one egg and cold water to the mixture, and mix to form a dough. If the dough is too dry, add a little more water, one teaspoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Using a round cutter, cut out circles of dough, approximately 4 inches in diameter.
Place about 1 tablespoon of sugar-free kaya jam onto the center of each circle.
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative pattern.
Transfer the puffs to the prepared baking sheet.
In a small bowl, mix the egg yolk and heavy cream to create an egg wash.
Brush the egg wash over the top of each puff to create a golden finish.
Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 7.7 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 486 mg | 37% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 473 mg | 10% | |
*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.
