If you are like most of us, you do know the importance of pastries in making the selection of your food amazing Keto Puff Pastry. Perhaps you eat them once in a while – but what happens when you go Keto? Can
The Keto diet is great in its own ways, but it can be limiting because it leaves little room for carbohydrates in your diet. Specifically, high carb foods, which sabotage the process of ketosis. That means you have to say goodbye to some of your favorite dishes, especially if they feature high-carb ingredients. Many people who are on the diet therefore have many questions about alternatives to puff pastry, which is such an essential component of what makes pastries what they are.
The good news is that as long as you are willing to try out some new recipes and takes on things you previously enjoyed, you might find something you like. Of course, the puff pastry will be entirely different in consistency compared to the normal puff pastry, but it can still work because of the great taste.
Here are some recipes to help you get started on that.
Cream cheese gluten free pie crust
|Chilling the dough||1 hour – 3 days|
|Preparation time||20 minutes|
|Cook time||30 minutes|
|Total time||50 minutes|
With this crust recipe, you can make a number of variations with different ingredients. However, the constant here is using coconut flour and almond flour (the finest you can get). The approximate servings are 8 (depending on what you are exactly making), with the calories standing at 189 total.
You can use this recipe to also make sweet hand pies, roll ups, beef chili empanadas, pop tarts, and so on – the possibilities are all in your hands. In addition, it only comes with two grams of net carbs per serving, which is good news for those on a low-carb diet as well.
Aside from the flours, you can also add xanthan gum (just a bit to hold the consistency). The ingredient list might seem insanely long, but the good news is that you likely have all or most of them in your refrigerator or cupboard.
Important things to keep in mind
You must chill the pastry for at least one hour to a maximum of three days before you proceed using it. This is because coconut and almond flour need sufficient time to absorb moisture and ensure the end product comes out with great consistency and smoothness.
The filling must also be chilled completely before you use it, or else you will see the entire pastry melt before you finish making it – and we are sure that is the last thing you want to see.
If the dough becomes too hard, you can always put it back in the refrigerator or freezer for about 15 minutes before continuing.
You might want to use wax paper or parchment when rolling out, since the crust is significantly more fragile due to lack of gluten. This lack will also make the dough crack when it is baking, although you can reduce this by letting the dough rest overnight. The xanthan gum will also help, although this will reduce the flakiness you might want.
Ensure you take care to avoid over processing the dough (a very common mistake). The final mixture should not look like normal cookie dough, but like coarse breadcrumbs, which will make the dough easier to handle (surprisingly).
Ingredients (measured in US cups)
- Almond flour, 96g
- Coconut flour, 40g
- ¼ tsp. kosher salt
- ½ tsp. xanthan gum
- 1 egg
- 100g unsalted butter
- 2 tsp. apple cider vinegar
- 55g cream cheese
- ½ tsp. orange or lemon zest (optional)
- Egg wash (optional)
Add the dough mixture (contains coconut and almond flour, salt, xanthan gum and optional zest) to the food processor, then process until it combines evenly.
Add the cream cheese and butter, then pulse for some seconds until it becomes crumbly
Add the vinegar and egg, and pulse until the mixture forms a consistent dough (but it should not form a dough ball).
Turn the dough on cling film, then pat into a round and refrigerate for one hour to three days
After this, roll out the dough between parchment papers. Make sure to do this as quickly as possible, and it must remain cold for as long as possible
Shape it into what you want, then put it back in the freezer for ten to fifteen minutes before you bake it (this helps it maintain shape). You can then brush with an egg wash if you want a glossy finish
Bake it at 200OC or 390OF for ten to twelve minutes if it is a small snack like crackers. If the snack is larger in size, such as empanadas, bake it for 30 minutes at most. Note that you must constantly monitor it, as flours that are grain-free tend to brown faster than usual.
Keto Puff Pastry
|Preparation time||5 mins.|
|Cooking time||About 10 mins.|
|Total time||15 mins.|
This has the benefit of being a highly versatile pastry that is very easy to make. It makes approximately 16 puffs, and is best as a standalone snack or appetizer. The end result is very delicious regardless of what you choose to make, such as making the recipe into Keto corn dogs.
- 3 Tbsp. coconut flour
- 2 cups of mozzarella cheese
Put the coconut flour and mozzarella cheese in a pan, and stir over medium heat until it turns a dough
Use parchment paper to roll it up into different shapes, then bake them for 10 minutes (temperature is 350OF). You can also opt to fry them using VitaFiber syrup.
Note that if you use fillings such as olives, onions and cheese, the cooking time will be longer, around 20 minutes at the same temperature.
There are a number of recipes that you can use for Keto-free puff pastries, but these two are among the most well-known. the offer you flexibility as well, so you are free to tweak them as much as you want or make other pastries with them rather than only keto puff pastry.