Low Carb Millefeuille
Indulge in the elegant layers of this **Low Carb Millefeuille**, a guilt-free twist on the classic French pastry. This stunning dessert features crisp almond and coconut flour pastry sheets stacked with luxurious cream made from full-fat cream cheese, heavy cream, and a hint of vanilla. Sweetened with powdered erythritol and stabilized with gelatin, the filling delivers a velvety richness that perfectly complements the delicately golden pastry. Finished with a dusting of unsweetened cocoa powder, this keto-friendly treat is gluten-free, refined sugar-free, and irresistibly indulgent. Perfect for special occasions or as a sophisticated low-carb dessert, this recipe is easier to prepare than it looks and will impress any crowd. Whether you're embracing a healthy lifestyle or simply seeking alternative baking, this Low Carb Millefeuille is sure to become a new favorite!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 100 grams Butter (cold, unsalted)
- 1 large Egg
- 200 grams Full-fat cream cheese
- 200 ml Heavy cream
- 100 grams Powdered erythritol
- 2 teaspoons Vanilla extract
- 2 teaspoons Gelatin powder
- 4 tablespoons Water
- 1 tablespoon Unsweetened cocoa powder
Instructions
Preheat your oven to 180°C (350°F).
Prepare the dough by mixing almond flour, coconut flour, and cold cubes of butter in a food processor until the mixture resembles breadcrumbs.
Add the egg and pulse until the dough forms. Wrap the dough in cling film and refrigerate for 15 minutes.
Roll the dough between two sheets of parchment paper to a thin rectangle about 1/8 inch thick. Cut the dough into three equal-sized rectangles.
Place the rectangles on a baking sheet lined with parchment paper and bake for about 10-12 minutes until golden brown. Allow them to cool completely on a wire rack.
To make the filling, beat cream cheese, half of the erythritol, and vanilla extract in a bowl until smooth.
In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
In a small saucepan, dissolve gelatin powder in water over low heat until fully dissolved. Allow it to cool slightly.
Fold the gelatin mixture into the cream cheese and whipped cream mixture until well combined.
To assemble, place one pastry rectangle on a serving plate. Spread a layer of the cream mixture over it. Repeat with the second layer of pastry and cream, finally topping with the third pastry layer.
Mix the remaining erythritol with cocoa powder and dust it over the top layer for a decorative touch.
Chill the millefeuille in the refrigerator for at least 2 hours to set before slicing and serving.
Nutrition Facts
Calories |
3227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.6 g | 392% | |
| Saturated Fat | 145.2 g | 726% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 17.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 586 mg | 45% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 572 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.
