Keto Veg Puff

Indulge in the flaky, golden goodness of Keto Veg Puff, a low-carb twist on the classic Indian bakery favorite! This delightful recipe combines a buttery almond flour crust with a spiced vegetable filling featuring zucchini, cauliflower rice, and spinach, expertly seasoned with garam masala, turmeric, and chili powder for a warm, aromatic kick. Perfectly crisp on the outside and bursting with flavor on the inside, these keto-friendly puffs are an excellent snack or appetizer for anyone following a low-carb or gluten-free lifestyle. Ready in under an hour, this recipe uses simple techniques like chilling the dough for maximum flakiness and brushing with egg wash for that irresistible golden finish. Serve them warm for a satisfying treat that pairs beautifully with your favorite keto chutney or dip!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 1 tablespoon Coconut flour
• 1 teaspoon Xanthan gum
• 6 tablespoons Unsalted butter (cold)
• 1 Egg (large)
• 2 tablespoons Cream cheese (softened)
• 1 cup Zucchini (finely chopped)
• 1 cup Cauliflower rice
• 1 cup Spinach (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 Egg wash (beaten egg for brushing)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine almond flour, coconut flour, and xanthan gum. Mix well.

Step 3

Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your hands to combine until the mixture resembles coarse crumbs.

Step 4

Add the egg and cream cheese to the mixture. Knead gently to form a dough. Wrap the dough in plastic wrap and refrigerate for 15–20 minutes.

Step 5

While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.

Step 6

Add the chopped zucchini, cauliflower rice, and spinach to the skillet. Stir well and cook until the vegetables are tender and the moisture has evaporated.

Step 7

Season the filling with turmeric powder, garam masala, red chili powder, salt, and black pepper. Mix thoroughly and set aside to cool.

Step 8

Once the dough has chilled, place it between two sheets of parchment paper and roll it out to a rectangular shape about 1/8 inch thick.

Step 9

Cut the dough into 4 equal rectangles. Place a spoonful of the vegetable filling in the center of each rectangle, leaving some space around the edges.

Step 10

Fold one side of the dough over the filling to form a pouch. Press the edges together firmly, sealing them with the tines of a fork.

Step 11

Place the prepared puffs on the baking sheet. Brush the tops with egg wash for a golden finish.

Step 12

Bake in the preheated oven for 20–25 minutes, or until the puffs are golden brown and flaky.

Step 13

Remove from the oven and let cool slightly before serving. Enjoy warm!

Nutrition Facts

Serving size	(829.2g)

Amount per serving	% Daily Value*
Calories	2188.3

Total Fat 198.6g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 466.1mg	0%
Sodium 2702.0mg	0%
Total Carbohydrate 71.9g	0%
Dietary Fiber 33.7g	0%
Total Sugars 18.2g
Protein 61.8g	0%

Vitamin D 93IU	0%
Calcium 649.7mg	0%
Iron 14.1mg	0%
Potassium 1505.0mg	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: 77.0%

Protein: 10.6%

Carbs: 12.4%