Keto Classic Mille-Feuille

Indulge in the elegance of a timeless dessert with this Keto Classic Mille-Feuille, a low-carb twist on the French pastry classic. Perfectly crisp almond and coconut flour layers form the delicate base, baked to golden perfection. Sandwiched between these flaky layers is a luxuriously creamy vanilla filling made with heavy cream, powdered erythritol, and a hint of vanilla extract, ensuring a rich, velvety centerpiece. With just the right balance of sweetness and texture, this keto-friendly treat is ideal for those craving classic pastries without the carbs. Ready in just over 90 minutes, this show-stopping dessert is perfect for special occasions or as a sophisticated indulgence. Garnish with a dusting of keto-friendly powdered sweetener for an irresistible finishing touch!

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 10

Ingredients

• 200 grams Almond flour
• 50 grams Coconut flour
• 150 grams Unsalted butter, chilled and cubed
• 100 grams Cream cheese, softened
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 large Egg
• 500 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 100 grams Powdered erythritol
• 1 teaspoon Gelatin
• 2 tablespoons Water
• 1 teaspoon Baking powder
• 0 Optional: Stevia or additional sweetener to taste

Directions

Step 1

Preheat the oven to 175°C (347°F).

Step 2

In a large bowl, combine almond flour, coconut flour, xanthan gum, salt, and baking powder.

Step 3

Add the chilled butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 4

Add the egg and mix until a dough forms. Divide the dough into three even pieces.

Step 5

Roll each piece of dough between two sheets of parchment paper to a thin rectangle, approximately 5mm thick.

Step 6

Transfer the dough along with the parchment paper onto baking sheets.

Step 7

Bake each sheet of dough for 15-20 minutes or until golden and crisp. Allow them to cool completely.

Step 8

To prepare the vanilla cream, place 2 tbsp of water in a small bowl and sprinkle with gelatin. Allow it to bloom for 5 minutes.

Step 9

In a medium saucepan, heat heavy cream over medium-low heat until it begins to simmer. Remove from the heat and stir in gelatin mixture until completely dissolved.

Step 10

Add powdered erythritol and vanilla extract to the cream, whisking until fully incorporated.

Step 11

Allow the mixture to cool to room temperature, then refrigerate until it begins to thicken, about 20-30 minutes.

Step 12

Once thickened, gently whip the cream mixture to create a smooth, creamy texture.

Step 13

To assemble the Mille-Feuille, layer one sheet of the baked pastry, followed by half of the vanilla cream, another pastry sheet, the remaining cream, and finally the last pastry sheet.

Step 14

Garnish with a sprinkle of additional erythritol powder or your choice of keto-friendly toppings.

Step 15

Refrigerate the assembled Mille-Feuille for at least one hour before serving to allow the flavors to meld and set.

Nutrition Facts

Serving size	(1205.9g)

Amount per serving	% Daily Value*
Calories	4565.4

Total Fat 438.2g	0%
Saturated Fat 213.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1157.7mg	0%
Sodium 2332.6mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 42.4g	0%
Total Sugars 15.5g
Protein 66.4g	0%

Vitamin D 53.8IU	0%
Calcium 598.5mg	0%
Iron 11.0mg	0%
Potassium 512.0mg	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: 79.7%

Protein: 5.4%

Carbs: 14.9%