Low Carb Mixed Fruit Puff Pastry
Indulge in the delicate flakiness and vibrant flavors of our *Low Carb Mixed Fruit Puff Pastry*! This guilt-free treat combines a buttery almond and coconut flour dough with a luscious medley of strawberries, blueberries, and raspberries, all gently sweetened with a low-carb erythritol blend and a hint of zesty lemon juice. Perfect for satisfying dessert cravings while maintaining a keto-friendly lifestyle, this recipe is a testament to the magic of wholesome, low-carb baking. With a melt-in-your-mouth texture and a beautiful balance of natural sweetness and tang, these easy-to-make puff pastries are baked to golden perfection in just 25 minutes. Whether served as a light breakfast, afternoon snack, or elegant dessert, these low-carb fruit pastries are sure to impress!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 120 grams Unsalted butter
- 1 large Egg
- 60 grams Cream cheese
- 50 grams Erythritol or low carb sweetener
- 100 grams Strawberries
- 50 grams Blueberries
- 50 grams Raspberries
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Almond milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, erythritol, xanthan gum, baking powder, and salt. Mix them well.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or a fork to blend the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and add cream cheese, almond milk, and vanilla extract. Mix until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, mixing gently until a dough forms. It should be cohesive but not too sticky.
Transfer the dough onto a piece of parchment paper and roll it out to a rectangular shape, about 1/4 inch thick.
Slice the strawberries and mix them with blueberries, raspberries, and lemon juice in a bowl.
Cut the dough into 8 equal rectangles. Place a spoonful of mixed fruits in the center of each rectangle.
Fold over the rectangles to form a turnover shape and seal the edges by pressing with a fork.
Place the pastries on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your low-carb mixed fruit puff pastries!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 28.4 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 623 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 674 mg | 14% | |
*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.
