Low Carb Millefeuille
Delight in the elegance of a **Low Carb Millefeuille**, a keto-friendly twist on the classic French dessert that's as stunning as it is satisfying. This recipe combines layers of golden almond and coconut flour pastry with a luscious cream cheese and whipped cream filling, lightly sweetened with powdered erythritol for a guilt-free indulgence. The use of gelatin ensures the creamy layers hold their shape, while a dusting of unsweetened cocoa powder adds the perfect finishing touch. Ready in just about an hour, this dessert is ideal for impressing guests or treating yourself to a luxurious, sugar-free sweet. Gluten-free, low-carb, and packed with flavor, this millefeuille is the perfect blend of sophistication and healthy eating.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 100 grams Butter (cold, unsalted)
- 1 large Egg
- 200 grams Full-fat cream cheese
- 200 ml Heavy cream
- 100 grams Powdered erythritol
- 2 teaspoons Vanilla extract
- 2 teaspoons Gelatin powder
- 4 tablespoons Water
- 1 tablespoon Unsweetened cocoa powder
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Prepare the dough by mixing almond flour, coconut flour, and cold cubes of butter in a food processor until the mixture resembles breadcrumbs.
Step 3
Add the egg and pulse until the dough forms. Wrap the dough in cling film and refrigerate for 15 minutes.
Step 4
Roll the dough between two sheets of parchment paper to a thin rectangle about 1/8 inch thick. Cut the dough into three equal-sized rectangles.
Step 5
Place the rectangles on a baking sheet lined with parchment paper and bake for about 10-12 minutes until golden brown. Allow them to cool completely on a wire rack.
Step 6
To make the filling, beat cream cheese, half of the erythritol, and vanilla extract in a bowl until smooth.
Step 7
In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Step 8
In a small saucepan, dissolve gelatin powder in water over low heat until fully dissolved. Allow it to cool slightly.
Step 9
Fold the gelatin mixture into the cream cheese and whipped cream mixture until well combined.
Step 10
To assemble, place one pastry rectangle on a serving plate. Spread a layer of the cream mixture over it. Repeat with the second layer of pastry and cream, finally topping with the third pastry layer.
Step 11
Mix the remaining erythritol with cocoa powder and dust it over the top layer for a decorative touch.
Step 12
Chill the millefeuille in the refrigerator for at least 2 hours to set before slicing and serving.
Nutrition Facts
| Serving size | (915.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3227.2 |
| Total Fat 305.6g | 0% |
| Saturated Fat 145.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 859.3mg | 0% |
| Sodium 876.3mg | 0% |
| Total Carbohydrate 163.7g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 17.0g | |
| Protein 64.3g | 0% |
| Vitamin D 117.1IU | 0% |
| Calcium 585.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 571.8mg | 0% |
Source of Calories