Low Carb Napoleon Pastry (Mille-feuille)

Indulge in the exquisite elegance of a *Low Carb Napoleon Pastry (Mille-feuille)*—a guilt-free take on the classic French dessert. This stunning creation features crisp, golden almond and coconut flour pastry layers, baked to perfection and meticulously stacked with a luscious filling of velvety cream cheese, light whipped cream, and fragrant vanilla bean paste. Sweetened with keto-friendly erythritol, this low-carb dessert satisfies your cravings without compromising your goals. Perfect for special occasions or a sophisticated treat, each bite offers a delicate balance of buttery, flaky pastry and rich, creamy decadence. Serve chilled for a refreshing finish to any meal and impress your guests with this show-stopping yet surprisingly easy-to-make dessert!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 75 grams Butter, unsalted
• 1 large Egg
• 50 grams Erythritol
• 1 teaspoon Vanilla extract
• 120 grams Cream cheese
• 240 ml Heavy whipping cream
• 30 grams Powdered erythritol
• 1 teaspoon Vanilla bean paste
• 60 ml Unsweetened almond milk

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine almond flour, coconut flour, and erythritol.

Step 3

Melt butter and add it to the flour mixture. Mix well until it forms a crumbly texture.

Step 4

Add the egg and vanilla extract to the mixture and knead to form a smooth dough.

Step 5

Divide the dough into three equal portions and roll each piece between two sheets of parchment paper into a thin rectangle, about 3mm thick.

Step 6

Transfer the dough with the parchment paper to the baking sheet. Prick holes in the dough with a fork to prevent bubbling.

Step 7

Bake in the preheated oven for about 10-12 minutes until each piece is golden brown. Allow them to cool completely on a wire rack.

Step 8

For the filling, whip the heavy cream until soft peaks form and set aside.

Step 9

In a separate bowl, beat cream cheese with powdered erythritol, vanilla bean paste, and almond milk until smooth and creamy.

Step 10

Gently fold the whipped cream into the cream cheese mixture until well incorporated.

Step 11

To assemble, place one baked pastry sheet on a serving platter. Spread a layer of the prepared filling on top.

Step 12

Repeat the process with the second pastry layer and another layer of the filling.

Step 13

Top with the final pastry layer and dust with some additional powdered erythritol for decoration.

Step 14

Refrigerate the assembled mille-feuille for at least 2 hours or until the layers set.

Step 15

Slice carefully with a sharp knife and serve chilled.

Nutrition Facts

Serving size	(822.1g)

Amount per serving	% Daily Value*
Calories	2871.5

Total Fat 269.9g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat 3.9g
Cholesterol 744.5mg	0%
Sodium 643.3mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 27.5g	0%
Total Sugars 17.0g
Protein 52.6g	0%

Vitamin D 76.0IU	0%
Calcium 593.1mg	0%
Iron 8.1mg	0%
Potassium 455.5mg	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: 75.7%

Protein: 6.6%

Carbs: 17.7%