Low Carb Chocolate-Covered Puff Pastry

Indulge in the decadence of Low Carb Chocolate-Covered Puff Pastry—a guilt-free treat that combines buttery, flaky layers with a rich chocolate coating. This recipe uses a unique blend of almond flour, coconut flour, and psyllium husk powder to create a perfectly light and crisp puff pastry without the carbs. The clever folding technique ensures delicate, airy layers, while a glossy coating of melted dark chocolate and cream adds luxurious sweetness, balanced by a hint of vanilla. Ideal for dessert or an elegant snack, these pastries are a low-carb triumph that doesn’t compromise on flavor. Ready in just an hour, they’re the ultimate treat for keto and low-carb lifestyles alike.

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 30 grams Coconut flour
• 10 grams Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Xanthan gum
• 100 grams Butter
• 2 large Eggs
• 150 grams Unsweetened dark chocolate
• 60 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 2 tablespoons Erythritol or another low-carb sweetener

Directions

Step 1

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum. Mix well to create a uniform flour blend.

Step 3

Cut the butter into small cubes and add it to the flour mixture. Use your hands to crumble the butter into the flour until it resembles coarse crumbs.

Step 4

In a separate bowl, beat one egg and add it to the flour mixture. Knead the dough until it becomes smooth and well-combined. If the dough is too dry, add a tablespoon of water at a time until it comes together.

Step 5

Roll the dough out between two sheets of parchment paper to a thin rectangle about 5mm thick.

Step 6

Fold the pastry: Imagine dividing the length of the rectangle into thirds. Fold the top third down, then fold the bottom third up, similar to folding a letter. This creates layers.

Step 7

Rotate the dough 90 degrees, then roll it out again to a thin rectangle and repeat the folding process two more times.

Step 8

After the final fold, use a sharp knife to cut the dough into eight equal rectangles and place them on the prepared baking sheet.

Step 9

Bake the puff pastry rectangles for about 15-20 minutes or until golden brown and crisp. Remove from oven and let cool completely.

Step 10

While the pastry is cooling, prepare the chocolate coating. Melt the dark chocolate and heavy cream together in a heatproof bowl over simmering water, stirring constantly.

Step 11

Once melted and smooth, stir in the vanilla extract and erythritol. Mix until the sweetener is completely dissolved.

Step 12

Dip each cooled pastry rectangle halfway into the chocolate coating and place them back on the parchment paper to set. Refrigerate for 10 minutes to harden the chocolate.

Step 13

Serve and enjoy your low carb chocolate-covered puff pastries as a snack or dessert.

Nutrition Facts

Serving size	(609.5g)

Amount per serving	% Daily Value*
Calories	2863.4

Total Fat 256.3g	0%
Saturated Fat 117.1g	0%
Polyunsaturated Fat 2.5g
Cholesterol 667mg	0%
Sodium 2380.2mg	0%
Total Carbohydrate 152.9g	0%
Dietary Fiber 50.3g	0%
Total Sugars 8.2g
Protein 55.4g	0%

Vitamin D 98IU	0%
Calcium 467.9mg	0%
Iron 19.1mg	0%
Potassium 1508.4mg	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: 73.5%

Protein: 7.1%

Carbs: 19.5%