Paleo Kaya Puff
Discover the irresistible charm of Paleo Kaya Puff, a wholesome twist on a beloved Southeast Asian treat. These golden-brown pastries boast a flaky, grain-free crust made with almond flour, coconut flour, and arrowroot powder, perfectly balanced with the natural sweetness of honey and vanilla. Inside, you'll find a luscious dairy-free kaya filling crafted with creamy coconut milk, aromatic pandan leaves, and coconut sugar, capturing the rich, caramel-like flavors of traditional kaya jam. With a prep time of just 30 minutes, these Paleo-friendly delights are ideal for indulgent yet guilt-free snacking, dazzling your guests, or simply treating yourself. Step into a healthier version of culinary nostalgia with this gluten-free, dairy-free, and refined sugar-free recipe that doesn’t compromise on flavor or texture!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1/4 cup Coconut flour
- 2 tablespoons Arrowroot powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/4 cup Coconut oil
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 1/2 cup Coconut milk
- 1/4 cup Coconut sugar
- 2 leaves Pandan leaves, knotted
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, arrowroot powder, baking soda, and salt. Mix well.
Add 1 large egg, melted coconut oil, honey, and vanilla extract to the dry ingredients. Stir together until a dough forms. If it's too sticky, add a little more almond flour.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes to set.
To prepare the filling, whisk together coconut milk, the other egg, and coconut sugar in a small saucepan over medium heat.
Add the knotted pandan leaves to the mixture and stir continuously until it begins to thicken, about 8-10 minutes. Remove the pandan leaves and set the filling aside to cool.
Once the dough is firm, roll it out on a lightly floured surface (using a little extra arrowroot powder) to about 1/8 inch thickness.
Cut the rolled dough into circles using a biscuit cutter or a drinking glass. Each should be about 3 inches in diameter.
Place about 1 teaspoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal.
Place the filled puffs onto the prepared baking sheet and brush the tops lightly with a bit of beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 95.1 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 491 mg | 38% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 464 mg | 10% | |
*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.
