Keto Flaky Pastry with Mixed Berry Filling

Experience the perfect balance of indulgence and healthy eating with this Keto Flaky Pastry with Mixed Berry Filling. These low-carb pastries are made with a buttery almond and coconut flour crust that bakes up into tantalizingly golden, flaky perfection. Each pastry is filled with a luscious medley of fresh strawberries, blueberries, and raspberries, naturally sweetened with erythritol and brightened with a hint of lemon juice. Made with simple, keto-friendly ingredients and stabilized with psyllium husk and xanthan gum, this recipe ensures the ideal texture without any gluten or excess carbs. Perfect for a breakfast treat, tea-time indulgence, or guilt-free dessert, these pastries come together in under an hour for a delicious, homemade keto delight you’ll savor with every bite.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, cold and cubed
• 2 large Eggs
• 2 tablespoons Cold water
• 0.5 cup Fresh strawberries, chopped
• 0.5 cup Fresh blueberries
• 0.25 cup Fresh raspberries
• 0.25 cup Erythritol sweetener
• 2 teaspoons Lemon juice
• 1 teaspoon Xanthan gum
• 1 egg Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

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

Step 2

In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 3

Add the cold cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 4

In a small bowl, beat the eggs with cold water. Add the egg mixture to the flour and butter mixture. Stir until a dough forms. If the dough is too sticky, add a little extra almond flour as needed.

Step 5

Wrap the dough in plastic wrap and refrigerate for 15 minutes to make it easier to roll out.

Step 6

While the dough chills, prepare the berry filling. In a medium saucepan over medium heat, combine strawberries, blueberries, raspberries, erythritol sweetener, lemon juice, and xanthan gum.

Step 7

Cook the berry mixture, stirring frequently, until it thickens and bubbles. Remove from heat and let it cool to room temperature.

Step 8

Remove the dough from the refrigerator. Place it between two sheets of parchment paper and roll it out to about 1/4 inch thickness.

Step 9

Cut the rolled dough into squares or circles, as desired. Spoon a generous amount of mixed berry filling onto one half of each piece, leaving space at the edges to seal.

Step 10

Brush the edges of the dough lightly with egg wash, fold over to enclose the filling, and press gently to seal.

Step 11

Place pastries on the prepared baking sheet and brush the tops with the remaining egg wash.

Step 12

Bake for 18-20 minutes or until golden brown. Let cool on a wire rack before serving.

Nutrition Facts

Serving size	(798.6g)

Amount per serving	% Daily Value*
Calories	2426.7

Total Fat 211.5g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 816.3mg	0%
Sodium 1927.3mg	0%
Total Carbohydrate 154.4g	0%
Dietary Fiber 48.0g	0%
Total Sugars 22.8g
Protein 68.4g	0%

Vitamin D 181.3IU	0%
Calcium 572.9mg	0%
Iron 12.7mg	0%
Potassium 739.0mg	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: 68.1%

Protein: 9.8%

Carbs: 22.1%