Low Carb Cream-Filled Puff Pastry

Indulge in the decadence of this Low Carb Cream-Filled Puff Pastry, a keto-friendly twist on a classic bakery treat. This recipe combines the buttery flakiness of a homemade almond and coconut flour pastry with the rich, velvety sweetness of a vanilla-infused cream filling, all while staying low-carb and entirely gluten-free. With a clever use of xanthan gum and gelatin, you’ll achieve that perfect texture in both the pastry and filling without compromising your dietary goals. Perfect for special occasions or an elevated dessert option, these cream-filled puffs are golden, airy, and bursting with creamy goodness in every bite. Serve them fresh or store them chilled for a convenient, guilt-free indulgence that will impress any crowd.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 4 ounces Unsalted butter
• 4 ounces Cream cheese
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 cup Heavy cream
• 3 tablespoons Granulated erythritol
• 1 teaspoon Vanilla extract
• 1 teaspoon Gelatin powder
• 3 tablespoons Cold water
• 1 Egg yolk

Directions

Step 1

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

Step 2

In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.

Step 3

Cut the unsalted butter into small cubes and add them to the dry ingredients.

Step 4

Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.

Step 5

Add the cream cheese and mix until the dough begins to come together.

Step 6

Knead the dough lightly in the bowl until smooth, form it into a ball, and wrap it in plastic wrap. Chill in the refrigerator for at least 20 minutes.

Step 7

On a lightly floured surface (use almond or coconut flour), roll out the chilled dough to about 1/4-inch thickness.

Step 8

Cut the rolled dough into rectangles, approximately 2x4 inches each.

Step 9

Place rectangles on the prepared baking sheet. Whisk the egg yolk with a little water and brush the tops of the pastry.

Step 10

Bake for 15-20 minutes, until puffed and golden brown. Let them cool on a wire rack.

Step 11

Prepare the cream filling. Sprinkle gelatin over cold water and let it bloom for about 5 minutes.

Step 12

In a saucepan, heat heavy cream over medium heat until it begins to simmer.

Step 13

Add granulated erythritol to the cream and stir until dissolved.

Step 14

Remove cream from heat and stir in the bloomed gelatin until fully dissolved.

Step 15

Add vanilla extract and mix well.

Step 16

Refrigerate the cream mixture until it thickens, approximately 30 minutes. Stir occasionally.

Step 17

Once cool, whip the cream mixture until it forms soft peaks.

Step 18

Cut each pastry in half horizontally and gently spread or pipe the whipped cream filling onto the bottom half. Place the top half back on, making a filled sandwich.

Step 19

Serve immediately or store in an airtight container in the refrigerator for up to two days.

Nutrition Facts

Serving size	(802.8g)

Amount per serving	% Daily Value*
Calories	3336.9

Total Fat 321.2g	0%
Saturated Fat 140.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 790.1mg	0%
Sodium 1709.3mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 34.7g	0%
Total Sugars 14.8g
Protein 60.2g	0%

Vitamin D 18.2IU	0%
Calcium 576.5mg	0%
Iron 9.1mg	0%
Potassium 393.5mg	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: 81.2%

Protein: 6.8%

Carbs: 12.1%