Low Carb Peach and Almond Puff Pastry

Indulge in the perfect balance of sweet and nutty flavors with this Low Carb Peach and Almond Puff Pastry, a guilt-free twist on a classic dessert. Made with a rich, buttery crust crafted from almond and coconut flours, this gluten-free and keto-friendly pastry delivers all the flakiness without the carbs. Juicy, cinnamon-spiced peaches and crunchy sliced almonds take center stage, creating a naturally sweet filling without added sugars, thanks to a touch of erythritol. With just 20 minutes of prep and a golden-brown bake in under 30 minutes, this easy yet elegant dessert is perfect for summer entertaining or a refined after-dinner treat. Serve it warm with a dollop of whipped cream, and savor every healthy bite!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 cup Butter
• 4 ounces Cream cheese
• 1 large Eggs
• 0.5 teaspoon Xanthan gum
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 3 tablespoons Erythritol sweetener
• 0.5 cup Sliced almonds
• 2 medium Fresh peaches, sliced
• 0.5 teaspoon Ground cinnamon
• 1 tablespoon Unsweetened almond milk

Directions

Step 1

Preheat the oven to 350°F (175°C) and 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

In a small saucepan over low heat, melt the butter and cream cheese together until smooth. Allow to cool slightly.

Step 4

Add the melted mixture to the dry ingredients along with the egg and vanilla extract, mixing well to form a dough.

Step 5

Wrap the dough in plastic wrap and refrigerate for about 10 minutes to firm up slightly.

Step 6

Once chilled, place the dough between two sheets of parchment paper and roll it out to a rectangle about 1/4 inch thick.

Step 7

Transfer the dough to the prepared baking sheet.

Step 8

In a small bowl, mix the sliced peaches with 1 tablespoon of erythritol and ground cinnamon until coated.

Step 9

Spread the peach mixture over the center of the rolled-out dough, leaving a border around the edges for folding.

Step 10

Sprinkle sliced almonds over the peaches.

Step 11

Fold the edges of the dough over the filling to form a free-form tart.

Step 12

Brush the edges of the pastry with unsweetened almond milk.

Step 13

Sprinkle the remaining erythritol over the entire tart.

Step 14

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the peaches are tender.

Step 15

Allow to cool slightly before slicing and serving.

Nutrition Facts

Serving size	(928.8g)

Amount per serving	% Daily Value*
Calories	3275.2

Total Fat 313.1g	0%
Saturated Fat 134.4g	0%
Polyunsaturated Fat 7.4g
Cholesterol 826.9mg	0%
Sodium 2231.5mg	0%
Total Carbohydrate 121.0g	0%
Dietary Fiber 31.7g	0%
Total Sugars 39.3g
Protein 55.3g	0%

Vitamin D 82.4IU	0%
Calcium 650.1mg	0%
Iron 8.8mg	0%
Potassium 1493.5mg	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: 80.0%

Protein: 6.3%

Carbs: 13.7%