Low Carb Strawberry Cream Pastry
Indulge in the guilt-free decadence of these Low Carb Strawberry Cream Pastries—perfect for satisfying your sweet tooth while staying on track with your low-carb lifestyle. Featuring a buttery almond and coconut flour crust, these pastries are baked to golden perfection and layered with a luscious mascarpone cream filling, infused with hints of lemon zest for a refreshing note. Topped with vibrant, juicy strawberries, each pastry offers a delightful blend of flavors and textures. Easy to prepare in under 40 minutes, these irresistible treats are ideal for any occasion—from brunch to dessert. Plus, they're naturally sweetened with erythritol, making them keto-friendly and perfect for those watching their sugar intake. Serve chilled or fresh, these pastries are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Unsalted butter
- 2 tablespoons Granulated erythritol (or any low-carb sweetener)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Mascarpone cheese
- 0.5 cup Heavy whipping cream
- 3 tablespoons Powdered erythritol
- 1 cup Fresh strawberries
- 0.5 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, coconut flour, granulated erythritol, and vanilla extract.
Cut in the cold, unsalted butter using a pastry cutter or your fingers until the mixture has a crumbly texture.
Add the egg to the mixture and knead gently until it forms a dough. If the dough feels too sticky, add a small pinch of almond flour at a time until it is manageable.
Roll the dough out between two sheets of parchment paper to about 1/4-inch thickness. Use a round cookie cutter or the rim of a glass to cut out circles of dough.
Place the dough circles onto the prepared baking sheet and bake for 10-15 minutes, or until golden brown. Allow to cool completely.
While the pastry cools, prepare the cream filling. Beat together the mascarpone cheese, heavy whipping cream, powdered erythritol, and lemon zest in a bowl until the mixture is smooth and fluffy.
Once the pastries are cooled, spread a generous amount of the cream filling on each one.
Top the pastries with slices of fresh strawberries. Optionally, garnish with a sprinkle of powdered erythritol or extra lemon zest for flavor.
Serve immediately for the freshest taste or refrigerate for up to 2 days in an airtight container. Enjoy your low-carb strawberry cream pastries!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.4 g | 351% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 16.2 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 816 mg | 63% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 575 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.
