Keto Strawberry Cream Pastry

Indulge in the ultimate guilt-free dessert with this Keto Strawberry Cream Pastry, a low-carb twist on a classic treat. Featuring a buttery almond and coconut flour pastry base sweetened with keto-friendly erythritol, this recipe is both delicious and perfectly tailored for ketogenic lifestyles. The light and airy mascarpone cream filling, whipped with heavy cream and a hint of sweetness, pairs beautifully with fresh, juicy strawberries for a refreshing and decadent bite. Ready in just 35 minutes, these pastries are as easy to make as they are stunning to serve, making them ideal for a quick snack or an impressive dessert at your next gathering. With only 6 ingredients for the crust and a few pantry staples for the filling, this gluten-free and sugar-free recipe promises a flavorful, health-conscious indulgence you’ll crave again and again.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1.5 cups almond flour
• 0.25 cups coconut flour
• 0.33 cups powdered erythritol (or preferred keto sweetener)
• 0.5 cups unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoons vanilla extract
• 0.75 cups mascarpone cheese
• 0.5 cups heavy whipping cream
• 2 tablespoons powdered erythritol (for filling)
• 1 cups fresh strawberries, sliced
• 0.25 teaspoons xanthan gum (optional, for structure)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and xanthan gum (if using).

Step 3

Add the cold, cubed butter to the bowl and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

In a small bowl, whisk the egg and vanilla extract together, then pour into the dry mixture. Stir until the dough starts to come together.

Step 5

Form the dough into a ball and place it between two sheets of parchment paper. Roll it out into a rectangle about 1/4 inch thick.

Step 6

Using a knife or pizza cutter, cut the dough into 6 equal rectangles. Carefully transfer the rectangles to the prepared baking sheet.

Step 7

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the pastries to cool completely on the baking sheet.

Step 8

While the pastries cool, prepare the filling. In a medium bowl, whip the mascarpone cheese, heavy cream, and 2 tablespoons of powdered erythritol together until stiff peaks form.

Step 9

Once the pastries have cooled, spread a generous amount of the mascarpone cream onto each pastry.

Step 10

Top the mascarpone cream with slices of fresh strawberries.

Step 11

Serve immediately or refrigerate for up to 2 days. Enjoy your Keto Strawberry Cream Pastry!

Nutrition Facts

Serving size	(890.5g)

Amount per serving	% Daily Value*
Calories	3133.7

Total Fat 297.9g	0%
Saturated Fat 147.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 855.3mg	0%
Sodium 224.6mg	0%
Total Carbohydrate 155.6g	0%
Dietary Fiber 31.0g	0%
Total Sugars 15.7g
Protein 53.0g	0%

Vitamin D 112.1IU	0%
Calcium 647.6mg	0%
Iron 8.4mg	0%
Potassium 652.7mg	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: 76.3%

Protein: 6.0%

Carbs: 17.7%