Keto Strawberry Cream Cheese Pastry Rolls

These Keto Strawberry Cream Cheese Pastry Rolls are the perfect holiday appetizer or dessert that will wow everyone (keto or not!)

The pastry for these rolls is based off of my original Keto Flaky Pastry recipe found HERE. Though, you'll notice for this recipe in particular, I've made a few changes by including flax meal, upping the almond flour, baking powder and xanthan gum and slightly decreasing the vital wheat gluten.

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You can definitely make the original pastry for this recipe but I designed the version you see here specifically to have a better flavour and texture when making sweet desserts. The traditional pastry dough goes best with savoury foods. 

The flax meal in this recipe replaces the oat fiber in the original recipe providing a more hearty flavour that's less over-powering. Then the almond flour replaces some of the vital wheat gluten to again, lessen the flavour vital wheat gluten provides and instead provide a more neutral base. To that I also added 3 tbsp of my favourite powdered monkfruit/erythritol sweetener and a bit of cinnamon for some extra flavour. 

Overall, I'm quite pleased with how this pastry came out! The kind of look like keto croissants to be honest but I didn't want to call them croissants because you don't quite use the same process to make them. Though, I do have a delicious keto croissant recipe that can be found here if you would prefer that!

The strawberry cream cheese filling for these rolls is quite simple to make. It's a blend of cream cheese, powdered monkfruit/erythritol sweetener, vanilla extract and a bit off egg white, topped off with some no sugar added strawberry jam.

Before you make these, I do want to talk a bit about one of the ingredients, Vital Wheat gluten. I constantly get asked if it’s keto, what it is, where to buy it, etc. So I’ve written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It’s what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Nowadays you can buy Vital wheat gluten extracted and separated from the wheat. On its own, it’s only a protein with minimal carbs attached to it.

Tools I Used For Making Keto Strawberry Cream Cheese Pastry Rolls

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
• Wax/Parchment Paper – Makes it easier to roll out dough that’s sticking to your rolling pin.
• Saran Wrap – To wrap the dough for chilling
• Spray Oil – Prevents the dough from sticking so much
• Pizza Cutter –  This makes it much easier to slice the pastry edges off and cut it into shapes!
• Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Ingredients In Keto Strawberry Cream Cheese Pastry Rolls

• As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced UNLESS making the gluten free version of this dough. See this article if you’d like to learn more about Vital Wheat Gluten.
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Flax Meal – Helps to thicken the dough and provide a better flavour.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!

Tips For Making Keto Strawberry Cream Cheese Pastry Rolls

• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle coconut flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• If you do not have a food processor, you can still make this pastry, you dough may just be a tad more textured.
• If making my gluten free pastry option, it will brown more in the oven than typical pastry but that’s okay! It will still be delicious. It’s just the colour of the psyllium husk added. 
• Make sure you pinch the end of each roll into the rest of the dough to keep them from un-rolling in the oven.
• Not a fan of strawberry? Try this recipe using apricot jam, blueberry jam, strawberry jam, grape jam or any you prefer! You can even use apples cooked down slightly with some cinnamon and butter. 

How To Store Keto Strawberry Cream Cheese Pastries

• Store these in an airtight container in the fridge for up to 3 days (re-heat in a microwave or at 400*F on an ungreased baking sheet until crisp and hot).
• OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take a bit longer to re-heat from frozen!)

Keto Strawberry Cream Cheese Pastry Rolls Recipe

Serves: 10 rolls

Ingredients:

Pastry

• 6 tbsp almond flour, 42g
• 1/4 cup vital wheat gluten, 40g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 2 1/2 tbsp flax meal, 21g
• 1 tbsp coconut flour, 7g
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp cinnamon 
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• 1/2 cup + 1 tsp cold butter, 125g
• 1/3 cup cold water
• additional coconut flour for flouring surface

Filling

• 6 tbsp cream cheese, 3oz / 90g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 1 tbsp egg whites, 15g 
• 1/4 tsp vanilla extract
• 3-4 tbsp no sugar added strawberry jam
• 1 whisked egg + 1 tbsp water (for brushing)

Directions:

1. In a bowl, mix together all of your dry ingredients including; almond flour, vital wheat gluten, flax meal, coconut flour, baking powder, xanthan gum and salt. (I blend all of mine in a food processor first for a finer flour but this is optional!)
2. Grate the cold butter into the dry ingredients. Add the water as well.
3. Mix just enough to bring everything together then form the dough into a rough ball.
4. Wrap the dough ball and place it in the fridge for 30min to chill.
5. Next, take two large pieces of parchment paper and grease them and flour them WELL with coconut flour. Place your ball of dough on the first sheet of parchment and place the other piece of parchment on top.  
6. Roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking). Make sure to add plenty of coconut flour as you go/as needed.
7. Fold one side of the rectangle inward, then the other until the dough looks like an envelope (see photo).
8. Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-6 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
9. Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
10. While your dough is in the fridge, make the cream cheese filling by combining all of the filling ingredients in a small bowl and beating until smooth. Set aside. Make sure you have the jam ready to go as well.
11. Pre-heat your oven to 375*F.
12. Using a sharp knife or pizza cutter, cut your chilled dough in half and place half, wrapped, back in the fridge to work with after (this makes it easier to roll the dough thinner).  Roll the dough out into a rectangle or square as best as you can. The dough should be thin but still thick enough that it doesn't easily break apart.
13. Cut the edges off of the dough to make it more even (save the scraps, wrap them and place them back in the fridge with the rest of the dough). Cut the square into long triangles kind of like you would for croissants (see photo).
14. Spread some of the cream cheese mixture over each triangle and add a spread a small amount of jam on top. Gently roll the triangle up like a regular croissant from the large end to the smaller end. Pinch the small end gently into the rest of the dough to help keep it from unrolling in the oven.
15. Repeat this whole process for the second half of dough, then do your best to make extra triangles out of the leftover scraps. 
16. Place all of the finished rolls onto a parchment lined baking sheet and brush with egg wash (1 whisked egg + 1 tbsp water).
17. Bake for 19-22min or until the pastry is golden brown. Serve warm and enjoy your Keto Strawberry Cream Cheese Pastries!

Nutrition for 1/10th of recipe (1 pastry roll): 174 calories | 15.2g fat | 1.7g NET carbs | 5.1g protein | 1.6g fiber

Store these in an airtight container in the fridge for up to 3 days (re-heat in a microwave or at 400*F on an ungreased baking sheet until crisp and hot).

OR freeze in an airtight container or ziplock between layers of wax paper. Re-heat at 400*F when you want them next (they will take a bit longer to re-heat from frozen!)

Like This Recipe? I now have a Keto Christmas Desserts Recipe Ebook available for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Print Recipe

5 from 1 vote

Keto Strawberry Cream Cheese Pastry Rolls

Prep Time40 minutes mins

Cook Time22 minutes mins

Refrigeration Time1 hour hr

Total Time2 hours hrs 2 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: keto breakfast, keto pastry, keto strawberry cream cheese rolls

Servings: 7 pastries

Calories: 174kcal

Ingredients

Pastry

• 6 tbsp almond flour 42g
• 1/4 cup vital wheat gluten 40g *see gluten free option in tips
• 3 tbsp powdered monkfruit/erythritol sweetener 36g
• 2 1/2 tbsp flax meal 21g
• 1 tbsp coconut flour 7g
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/8 tsp salt 1/4 tsp if using unsalted butter
• 1/2 cup + 1 tsp cold butter 125g
• 1/3 cup cold water
• additional coconut flour for flouring surface

Filling

• 6 tbsp cream cheese 3oz / 90g
• 3 tbsp powdered monkfruit/erythritol sweetener 36g
• 1 tbsp egg whites 15g
• 1/4 tsp vanilla extract
• 3-4 tbsp no sugar added strawberry jam
• 1 whisked egg + 1 tbsp water for brushing

Instructions

• In a bowl, mix together all of your dry ingredients including; almond flour, vital wheat gluten, flax meal, coconut flour, baking powder, xanthan gum and salt. (I blend all of mine in a food processor first for a finer flour but this is optional!)
• Grate the cold butter into the dry ingredients. Add the water as well.
• Mix just enough to bring everything together then form the dough into a rough ball.
• Wrap the dough ball and place it in the fridge for 30min to chill.
• Next, take two large pieces of parchment paper and grease them and flour them WELL with coconut flour. Place your ball of dough on the first sheet of parchment and place the other piece of parchment on top.
• Roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking). Make sure to add plenty of coconut flour as you go/as needed.
• Fold one side of the rectangle inward, then the other until the dough looks like an envelope (see photo).
• Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-6 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
• Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
• While your dough is in the fridge, make the cream cheese filling by combining all of the filling ingredients in a small bowl and beating until smooth. Set aside. Make sure you have the jam ready to go as well.
• Pre-heat your oven to 375*F.
• Using a sharp knife or pizza cutter, cut your chilled dough in half and place half, wrapped, back in the fridge to work with after (this makes it easier to roll the dough thinner).  Roll the dough out into a rectangle or square as best as you can. The dough should be thin but still thick enough that it doesn't easily break apart.
• Cut the edges off of the dough to make it more even (save the scraps, wrap them and place them back in the fridge with the rest of the dough). Cut the square into long triangles kind of like you would for croissants (see photo).
• Spread some of the cream cheese mixture over each triangle and spread a small amount of jam on top. Gently roll the triangle up like a regular croissant from the large end to the smaller end. Pinch the small end gently into the rest of the dough to help keep it from unrolling in the oven.
• Repeat this whole process for the second half of dough, then do your best to make extra triangles out of the leftover scraps.
• Place all of the finished rolls onto a parchment lined baking sheet and brush with the an egg whisked with 1 tbsp water.
• Bake for 19-22min or until the pastry is golden brown. Serve warm and enjoy your Keto Strawberry Cream Cheese Pastries!

Notes

Ingredients Links

• Vital Wheat Gluten
• Xanthan gum 
• Almond Flour
• Coconut Flour
• Flax Meal
• Powdered/Granular Monkfruit Erythritol Sweetener 

 

Tips

• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If your dough rolls out messy and looks rough at first, that’s completely fine, sprinkle coconut flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
• If you do not have a food processor, you can still make this pastry, you dough may just be a tad more textured.
• If making my gluten free pastry option, it will brown more in the oven than typical pastry but that’s okay! It will still be delicious. It’s just the colour of the psyllium husk added. 
• Make sure you pinch the end of each roll into the rest of the dough to keep them from un-rolling in the oven.
• Not a fan of strawberry? Try this recipe using apricot jam, blueberry jam, strawberry jam, grape jam or any you prefer! You can even use apples cooked down slightly with some cinnamon and butter. 

Nutrition

Serving: 1pastry | Fiber: 1.6g | Calories: 174kcal | Fat: 15.2g | Protein: 5.1g | Carbohydrates: 1.7g

Other Similar Recipes You May Like:

No Bake Keto Strawberry Cheesecake

Keto Spinach and Cheese Puff Pastry

Strawberry and Cream Cheese Hand Pies

Low Carb Sausage and Egg Breakfast Pockets

Keto Chocolate Cream Cheese Braid