Low Carb Classic Vol-au-Vent

Elevate your appetizer game with this *Low Carb Classic Vol-au-Vent*, a delightful twist on the beloved French pastry. Perfect for keto enthusiasts and low-carb lifestyles, these buttery, flaky pastry shells—crafted with a wholesome blend of almond and coconut flours—are every bit as elegant as their traditional counterpart. Filled with a rich, creamy mixture of tender chicken, sautéed mushrooms, garlic, and fresh parsley, this recipe is a show-stopping dish that's both comforting and sophisticated. With simple steps for creating the low-carb pastry and a decadent filling, this recipe delivers a guilt-free indulgence that's perfect for dinner parties, brunches, or holiday celebrations. Serve warm and let the compliments roll in! Keywords: low-carb vol-au-vent, keto-friendly appetizer, gluten-free pastry, creamy chicken filling.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 0.5 cups Unsalted butter, chilled and diced
• 1 large Egg
• 2 tablespoons Cold water
• 0.5 teaspoons Salt
• 1 cups Chicken breast, diced
• 1 cups Mushrooms, sliced
• 0.5 cups Heavy cream
• 0.25 cups Chicken broth
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt and pepper

Directions

Step 1

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

Step 2

In a bowl, combine the almond flour, coconut flour, and salt. Add the chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Step 3

Add the egg and cold water, mixing until the dough begins to hold together. Form it into a ball, wrap in plastic, and refrigerate for at least 15 minutes.

Step 4

Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Cut into small circles using a cookie cutter. Cut a smaller circle in the center of half the circles to create rings.

Step 5

Place the solid circles on the baking sheet. Brush them lightly with water and place a ring on top of each, pressing gently. Bake for 12-15 minutes until golden. Cool on a wire rack.

Step 6

For the filling, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Step 7

Add the chicken and cook until browned and cooked through. Add mushrooms and sauté until golden.

Step 8

Pour in the cream and chicken broth, stirring well. Simmer until reduced and thickened, about 5 minutes. Season with salt, pepper, and parsley.

Step 9

To serve, spoon the filling into the pastry cases and garnish with additional parsley. Serve warm.

Nutrition Facts

Serving size	(1030.3g)

Amount per serving	% Daily Value*
Calories	3262.9

Total Fat 281.2g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 809.7mg	0%
Sodium 1819.7mg	0%
Total Carbohydrate 68.3g	0%
Dietary Fiber 35.1g	0%
Total Sugars 12.7g
Protein 133.3g	0%

Vitamin D 148.1IU	0%
Calcium 527.4mg	0%
Iron 12.6mg	0%
Potassium 1541.7mg	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: 75.8%

Protein: 16.0%

Carbs: 8.2%