Low Carb Classic Mille-Feuille
Indulge in the elegance of a *Low Carb Classic Mille-Feuille*, a keto-friendly twist on the iconic French pastry that’s as decadent as it is guilt-free. This recipe features delicate layers of golden almond and coconut flour pastry, perfectly complemented by a rich, creamy sugar-free custard infused with vanilla. Each layer is meticulously crafted to maintain the classic mille-feuille texture while remaining low in carbs, making it an ideal dessert for those following a keto or low-sugar lifestyle. Topped with a glossy glaze and feathered with dark sugar-free chocolate, this show-stopping dessert not only satisfies your sweet tooth but is a visual delight as well. With just 40 minutes of prep and a moderate 30-minute bake time, this elegant dessert is perfect for special occasions or an indulgent treat any day of the week.
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Ingredients
- 200 grams Almond flour
- 20 grams Coconut flour
- 100 grams Cold unsalted butter
- 3 large Eggs
- 50 grams Sugar-free sweetener (erythritol or xylitol)
- 2 teaspoons Vanilla extract
- 200 ml Heavy cream
- 300 ml Unsweetened almond milk
- 1 teaspoon Xanthan gum
- 50 grams Powdered sugar-free sweetener
- 2 tablespoons Water
- 50 grams Dark chocolate (sugar-free)
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a mixing bowl, combine almond flour, coconut flour, and cold butter. Use your fingers to mix until it forms a breadcrumb-like texture.
Step 3
Add one egg to the mixture and combine until it forms a dough. Wrap it in cling film and refrigerate for 15 minutes.
Step 4
Roll out the dough between two sheets of parchment paper until it is about 3mm thick.
Step 5
Cut the dough into 12 equal rectangles, each about 10x5 cm. Place them on a baking tray lined with parchment paper.
Step 6
Bake for 12-15 minutes or until golden brown. Allow to cool completely.
Step 7
While the pastry is cooling, prepare the custard by heating the almond milk and heavy cream in a saucepan until it just starts to simmer.
Step 8
In a separate bowl, whisk together two eggs, sugar-free sweetener, and vanilla extract.
Step 9
Slowly add the hot cream mixture to the egg mixture, whisking continuously to prevent curdling.
Step 10
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in the xanthan gum, and let it cool to room temperature, then refrigerate for 2 hours.
Step 11
To assemble the Mille-Feuille, place a pastry rectangle on the bottom, followed by a layer of the chilled custard. Repeat until you have three layers of pastry and custard.
Step 12
For the glaze, mix the powdered sweetener with water to create a smooth paste. Spread it over the top layer.
Step 13
Melt the dark chocolate and use a piping bag or a small spoon to drizzle lines over the glaze. Use a toothpick to create a feathered effect.
Step 14
Chill the Mille-Feuille in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
| Serving size | (1169.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3192.0 |
| Total Fat 288.8g | 0% |
| Saturated Fat 117.8g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 976.3mg | 0% |
| Sodium 538.7mg | 0% |
| Total Carbohydrate 133.9g | 0% |
| Dietary Fiber 42.9g | 0% |
| Total Sugars 10.4g | |
| Protein 71.6g | 0% |
| Vitamin D 283.7IU | 0% |
| Calcium 1109.3mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 807.7mg | 0% |
Source of Calories