Low Carb Peach and Almond Puff Pastry
Indulge in the perfect balance of sweetness and texture with this *Low Carb Peach and Almond Puff Pastry*. Featuring a grain-free pastry made from almond and coconut flours, enriched with cream cheese for a tender, flaky texture, this recipe is a dream come true for low-carb enthusiasts. Juicy, cinnamon-spiced fresh peaches are beautifully nestled in the center and topped with crunchy sliced almonds for an irresistible topping. Lightly sweetened with erythritol, this guilt-free treat is not only keto-friendly but also gluten-free. Quick to prepare in under 45 minutes, this stunning peach tart is perfect for a summer dessert or an elegant brunch centerpiece. Simple, wholesome ingredients make this recipe a delightful way to satisfy your sweet cravings without straying from your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 cup Butter
- 4 ounces Cream cheese
- 1 large Eggs
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 tablespoons Erythritol sweetener
- 0.5 cup Sliced almonds
- 2 medium Fresh peaches, sliced
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Unsweetened almond milk
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
In a small saucepan over low heat, melt the butter and cream cheese together until smooth. Allow to cool slightly.
Add the melted mixture to the dry ingredients along with the egg and vanilla extract, mixing well to form a dough.
Wrap the dough in plastic wrap and refrigerate for about 10 minutes to firm up slightly.
Once chilled, place the dough between two sheets of parchment paper and roll it out to a rectangle about 1/4 inch thick.
Transfer the dough to the prepared baking sheet.
In a small bowl, mix the sliced peaches with 1 tablespoon of erythritol and ground cinnamon until coated.
Spread the peach mixture over the center of the rolled-out dough, leaving a border around the edges for folding.
Sprinkle sliced almonds over the peaches.
Fold the edges of the dough over the filling to form a free-form tart.
Brush the edges of the pastry with unsweetened almond milk.
Sprinkle the remaining erythritol over the entire tart.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the peaches are tender.
Allow to cool slightly before slicing and serving.
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.1 g | 401% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 39.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 650 mg | 50% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1494 mg | 32% | |
*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.
