Keto Almond Chocolate Pastry

Indulge guilt-free with this delectable Keto Almond Chocolate Pastry, a low-carb treat that combines the nutty richness of almond flour with a luscious sugar-free chocolate filling. Perfectly balanced with a touch of coconut flour and a hint of almond extract, these golden-brown pastries are lightly sweetened with powdered erythritol and topped with crunchy sliced almonds for added texture. The buttery, melt-in-your-mouth crust envelops a velvety chocolate ganache, making it an irresistible option for anyone following a keto or low-sugar lifestyle. Ready in under an hour, these pastries are ideal for breakfast, dessert, or as a mid-day snack, and they can be stored for up to three days—if they last that long!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 cup Powdered erythritol
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Heavy cream
• 0.75 cup Sugar-free dark chocolate chips
• 0.5 teaspoon Almond extract
• 0.25 cup Sliced almonds

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together the almond flour, coconut flour, powdered erythritol, baking powder, unsweetened cocoa powder, and salt.

Step 3

Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, incorporate the butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together 1 egg and vanilla extract. Add this to the flour and butter mixture and stir until a dough forms.

Step 5

Press the dough together with your hands, then wrap it in plastic wrap and refrigerate for 15 minutes.

Step 6

Meanwhile, prepare the filling. In a small saucepan, heat the heavy cream over low heat until warm but not boiling.

Step 7

Remove the saucepan from the heat, add the sugar-free dark chocolate chips and almond extract, and stir until smooth and glossy.

Step 8

Take the pastry dough out of the refrigerator and roll it out between two sheets of parchment paper to a thickness of about 1/4 inch.

Step 9

Cut the rolled dough into rectangles, approximately 3x5 inches.

Step 10

Place a tablespoon of the chocolate filling in the center of each rectangle. Fold the rectangle over the filling to create a pocket and press the edges with a fork to seal.

Step 11

Place the pastries on the prepared baking sheet. Beat the remaining egg and brush it over the tops of the pastries.

Step 12

Sprinkle the top of each pastry with sliced almonds.

Step 13

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.

Step 14

Allow the pastries to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Step 15

Serve warm or store in an airtight container for up to three days.

Nutrition Facts

Serving size	(905.4g)

Amount per serving	% Daily Value*
Calories	3029.9

Total Fat 256.8g	0%
Saturated Fat 91.6g	0%
Polyunsaturated Fat g
Cholesterol 556mg	0%
Sodium 1225.4mg	0%
Total Carbohydrate 404.4g	0%
Dietary Fiber 72.6g	0%
Total Sugars 10.4g
Protein 78.5g	0%

Vitamin D 82IU	0%
Calcium 598.2mg	0%
Iron 24.9mg	0%
Potassium 1679.8mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 7.4%

Carbs: 38.1%