Low Carb Strawberry Pastry
Indulge in the guilt-free delight of a Low Carb Strawberry Pastry, a perfect treat that combines wholesome ingredients and irresistible flavor. This recipe features a buttery almond and coconut flour crust sweetened with erythritol, paired with a luscious filling of fresh, diced strawberries thickened naturally with chia seeds and brightened by a hint of lemon juice. Perfectly portioned into individual pastries, these golden-brown creations are easy to prepare and ready in under an hour, making them ideal for a quick breakfast, snack, or dessert. With minimal carbs and no refined sugar, these pastries cater to low-carb and keto lifestyles while delivering maximum taste. Serve them fresh out of the oven or at room temperature for a satisfying bite that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Unsalted butter, chilled and cubed
- 0.25 cups Erythritol or low-carb sweetener
- 1 Egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh strawberries, diced
- 1 tablespoon Chia seeds
- 1 teaspoon Lemon juice
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, and erythritol. Mix well.
Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Whisk the egg with vanilla extract, then add it to the flour mixture. Stir until a dough forms. If the dough feels too crumbly, add a teaspoon of cold water at a time, as needed.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, prepare the strawberry filling by combining the diced strawberries, chia seeds, and lemon juice in a small bowl. Set aside to allow the chia seeds to thicken the mixture.
Roll the chilled dough between two sheets of parchment paper into a 1/4-inch-thick rectangle. Cut into 6 equal rectangles.
Place a heaping tablespoon of the strawberry mixture in the center of three of the rectangles. Leave room along the edges for sealing.
Brush the edges of the dough with the egg wash, then place another rectangle of dough on top of each filled piece. Use a fork to crimp and seal the edges.
Brush the tops of the pastries with more egg wash, then cut small slits on top to vent.
Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Let the pastries cool on a wire rack before serving. Enjoy your low-carb strawberry pastry!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 16.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 650 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.
