Keto Nutella Puff Pastry

This Keto Nutella Puff Pastry recipe is delicious! Flaky, buttery golden brown pastry dough is filled with a rich chocolate hazelnut spread and topped off with a simple sweet glaze.

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These Keto Nutella Pastries make the perfect keto breakfast or sweet low carb snack. 

If you're a Nutella lover like me, or just a fan of hazelnut or pastries in general…then you'll love this recipe! 

The keto pastry itself requires a bit work to prepare but thankfully the pastry dough can be frozen or the pastries prepped ahead of time to make for a quick and easy low carb treat!

I promise these will not disappoint!

Ingredients In Keto Nutella Puff Pastry

• Keto Bread and Pastry Flour – This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
• Powdered Monkfruit Sweetener (optional) – This is a great tasting sweetener that blends really beautifully into baked goods, it also works fantastic in glazes because of its similarity to powdered sugar. 
• Salted Butter – This is what creates the beautiful flaky layers in our keto pastry dough. If using unsalted butter, simply add 1/4 tsp salt to this recipe.
• Cold Water – It's important that the water is cold to keep the butter from melting. 
• Pyure Organic Hazelnut Spread with Cacoa – This is a delicious keto alternative to Nutella, you can also make your own keto chocolate hazelnut spread or use ChocZero Hazelnut Chocolate Spread.
• Egg Yolk – This is used in our egg wash. I find this gives a nicer golden colour than using a whole egg!
• Almond Milk or Light Coconut Milk – This is for the glaze, you can use any milk you prefer and add more or less to thin the glaze.

Tools I Used To Make Keto Nutella Puff Pastry

• 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!
• Mixing Bowl
• Pastry Cutter or Fork
• Spoon
• Plastic Wrap
• Parchment Paper
• Rolling Pin  

Tips For Making Keto Nutella Puff Pastry

• When rolling and folding your pastry dough, be sure to use vital wheat gluten and/or keto flour on-top-of and under the dough to prevent the butter from sticking. 
• If at any time your dough becomes too tough to roll, wrap it back up in plastic wrap and refrigerate for an hour. The gluten needs time to rest and relax.
• Usually this dough takes anywhere from 4-6 rounds of rolling and folding to become the correct texture with the butter becoming streaky rather than chunky. If by 4 rounds of rolling and folding your dough seems ready, don't continue with 2 more rounds of it, just move on to rolling out your dough to form the pastries.
• To make the BEST possible pastries, use the longer refrigeration times. Refrigeration helps to prevent the butter from becoming too soft. The cold butter is necessary to form the beautiful layers we all know and love in puff pastry. It also gives the gluten time to rest and relax so you can roll the dough out more easily. 
• To prevent butter from leaking out of your pastry, after forming them simply place them back in the fridge for 20-30min to chill (cover with plastic wrap to prevent them from drying out). If butter does happen to leak out of your pastry, DON'T WORRY, they will still taste delicious and puff up beautifully!
• This pastry dough is great with a peanut butter or chocolate filling as well if you aren't a big hazelnut fan.
• If you aren't using salted butter, be sure to add 1/4 tsp salt to the dough.

Can I substitute the Keto Bread & Pastry Flour for almond flour or coconut flour?

• No, unfortunately the Keto Bread and Pastry Flour is not an easy substitute. Almond Flour and Coconut Flour have a much denser texture and won't allow the pastry to rise properly. They also don't provide the same light texture. I highly recommend checking out the other things you can make with my Keto Bread and Pastry Flour in the recipe index of my site as well as on the Pastry Flour Product Page if you are still unsure about purchasing it!
• But you CAN try my original Keto Puff Pastry for this recipe if you cannot purchase the flour. It's a slightly denser dough but still produces beautiful pastry.

Keto Nutella Puff Pastry Recipe

Serves: 4 Pastries

Ingredients:

Pastry

• 3/4 cup + 2 tbsp Keto Bread and Pastry Flour, 90g
• 1 1/2 tbsp powdered monkfruit sweetener, 15g (optional)
• 1/2 cup cold salted butter, 125g 
• 1/3 cup + 1 tbsp cold water, 90g
• additional Keto Bread & Pastry Flour or vital wheat gluten for flouring the surface 

Filling

• 1/4 cup Pyure Organic Hazelnut Spread with Cacoa OR ChocZero Hazelnut Chocolate Spread

Egg Wash

• 1 egg yolk
• 1 tbsp water

Glaze

• 1/4 cup powdered monkfruit sweetener, 40g
• 1 tbsp almond milk or any milk of choice (more as needed to thin glaze)

Directions:

1. Add the Keto Bread and Pastry Flour to a bowl along with the sweetener. Whisk together. 
2. Add the cold butter pieces. 
3. Stir to coat the butter with flour.
4. Use a pastry cutter or fork to break the butter into smaller pieces.
5. Add the cold water and stir until a shaggy dough forms.
6. Form the dough into a rough ball using your hands (it's okay if it's a little dry, just push everything together and gather up as much flour as you can from the bowl to form the ball).
7. Wrap the dough in plastic wrap and refrigerate for 30min – 1 hour.
8. Un-wrap the dough and place it onto a floured piece of parchment paper (use additional keto flour or vital wheat gluten to flour the surface). 
9. Flour the top of the dough and place another piece of parchment paper on top. 
10. Use a rolling pin to roll the dough out into a rough rectangle. The butter will be quite chunky and messy right now, this is okay.
11. Fold one end of the rectangle inward then fold the other inward as if you were folding a brochure (see the video for more help).
12. Turn the dough 90*. Flour the surface as well as the top of the dough and again, roll the dough out between the two pieces of parchment paper into a rectangle. Repeat step 10 once more.
13. Wrap the dough in plastic wrap and place it in the fridge to chill for at least 10minutes (30 is best if you have the time). 
14. Un-wrap the dough and repeat steps 9 – 12 again (the dough should get smoother as you go and the butter will become more streaky). 
15. After the second refrigeration, repeat steps 9-12 one more time for a total of 6 stages of rolling and folding. 
16. After 10-30min in the fridge, un-fold your dough. Roll it out into one large rectangle this time (roll both width-wise and length-wise). It should be relatively thin but still thick enough that it won't easily tear. (Don't worry if your rectangle is not perfect). 
17. Slice the dough into 4 smaller rectangles and slice each one in half to form squares.
18. Place a tablespoon of hazelnut spread in the center of one of each of the halves.
19. Place the other piece of dough on top of the piece with hazelnut spread and gently press the edges together with your fingers. Then use a fork to go around and seal the edges of the two pieces together.  
20. Poke 2 fork holes in the top of each pastry then brush with the egg wash (1 egg yolk whisked with 1 tbsp water).
21. Place the pastries on a parchment-lined baking sheet and bake for 20-22min or until puffed and golden brown. (TIP: Wrap the baking sheet with plastic wrap and refrigerate your pastries for 20-30min prior to baking to prevent butter from leaking out as they bake-optional).
22. Let the pastries cool for a few minutes before serving. Top with a simple glaze if you wish (optional). Just whisk together the powdered monkfruit sweetener and milk until smooth and spoon over each pastry. The glaze will set as the pastries cool. Enjoy your Keto Nutella Puff Pastries!

Nutrition for 1 pastry (1/4 of recipe): 298 cals | 22.5g fat | 4.7g NET carbs | 12.4g protein| 8.8g fiber

You can freeze these pastries in an airtight container after they cool. I recommend putting wax paper above and below them in the container to prevent freezer burn. 

You can also freeze the puff pastry dough after rolling and folding it (wrap with plastic wrap and place in a ziplock bag). Then thaw it over-night in the fridge when you plan to use it next. 

Lastly, you can freeze the prepared pastries themselves and bake them off from frozen. Just be sure to add a few extra minutes to your baking time. 

Print Recipe

5 from 1 vote

Keto Nutella Puff Pastry Recipe

Flaky, butter pastry dough with a "Nutella" hazelnut chocolate filling and a simple sweet glaze.

Prep Time40 minutes mins

Cook Time20 minutes mins

Refrigeration Time1 hour hr 20 minutes mins

Total Time2 hours hrs 20 minutes mins

Course: Dessert, Snack

Keyword: keto nutella, keto pastry, keto puff pastry

Servings: 4 Pastries

Calories: 298kcal

Ingredients

Pastry

• 3/4 cup + 2 tbsp Keto Bread and Pastry Flour 90g
• 1 1/2 tbsp powdered monkfruit sweetener 15g (optional)
• 1/2 cup cold salted butter 125g
• 1/3 cup + 1 tbsp cold water 90g
• additional Keto Bread & Pastry Flour or vital wheat gluten for flouring the surface

Filling

• 1/4 cup Pyure Organic Hazelnut Spread with Cacoa OR ChocZero Hazelnut Chocolate Spread
• Egg Wash
• 1 egg yolk
• 1 tbsp water

Glaze

• 1/4 cup powdered monkfruit sweetener 40g
• 1 tbsp almond milk or any milk of choice more as needed to thin glaze

Instructions

• Add the Keto Bread and Pastry Flour to a bowl along with the sweetener. Whisk together.
• Add the cold butter pieces.
• Stir to coat the butter with flour.
• Use a pastry cutter or fork to break the butter into smaller pieces.
• Add the cold water and stir until a shaggy dough forms.
• Form the dough into a rough ball using your hands (it's okay if it's a little dry, just push everything together and gather up as much flour as you can from the bowl to form the ball).
• Wrap the dough in plastic wrap and refrigerate for 30min - 1 hour.
• Un-wrap the dough and place it onto a floured piece of parchment paper (use additional keto flour or vital wheat gluten to flour the surface).
• Flour the top of the dough and place another piece of parchment paper on top.
• Use a rolling pin to roll the dough out into a rough rectangle. The butter will be quite chunky and messy right now, this is okay.
• Fold one end of the rectangle inward then fold the other inward as if you were folding a brochure (see the video for more help).
• Turn the dough 90*. Flour the surface as well as the top of the dough and again, roll the dough out between the two pieces of parchment paper into a rectangle. Repeat step 10 once more.
• Wrap the dough in plastic wrap and place it in the fridge to chill for at least 10minutes (30 is best if you have the time).
• Un-wrap the dough and repeat steps 9 - 12 again (the dough should get smoother as you go and the butter will become more streaky).
• After the second refrigeration, repeat steps 9-12 one more time for a total of 6 stages of rolling and folding.
• After 10-30min in the fridge, un-fold your dough. Roll it out into one large rectangle this time (roll both width-wise and length-wise). It should be relatively thin but still thick enough that it won't easily tear. (Don't worry if your rectangle is not perfect).
• Slice the dough into 4 smaller rectangles and slice each one in half to form squares.
• Place a tablespoon of hazelnut spread in the center of one of each of the halves.
• Place the other piece of dough on top of the piece with hazelnut spread and gently press the edges together with your fingers. Then use a fork to go around and seal the edges of the two pieces together.
• Poke 2 fork holes in the top of each pastry then brush with the egg wash (1 egg yolk whisked with 1 tbsp water).
• Place the pastries on a parchment-lined baking sheet and bake for 20-22min or until puffed and golden brown. (TIP: Wrap the baking sheet with plastic wrap and refrigerate your pastries for 20-30min prior to baking to prevent butter from leaking out as they bake-optional).
• Let the pastries cool for a few minutes before serving. Top with a simple glaze if you wish (optional). Just whisk together the powdered monkfruit sweetener and milk until smooth and spoon over each pastry. The glaze will set as the pastries cool. Enjoy your Keto Nutella Puff Pastries!

Video

Notes

Ingredients Links For Keto Nutella Puff Pastry

• Keto Bread and Pastry Flour - This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more “rise” than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
• Powdered Monkfruit Sweetener (optional) - This is a great tasting sweetener that blends really beautifully into baked goods, it also works fantastic in glazes because of its similarity to powdered sugar. 
• Pyure Organic Hazelnut Spread with Cacoa - This is a delicious keto alternative to Nutella, you can also make your own keto chocolate hazelnut spread or use ChocZero Hazelnut Chocolate Spread.

 

Tips For Making Keto Nutella Puff Pastry

• When rolling and folding your pastry dough, be sure to use vital wheat gluten and/or keto flour on-top-of and under the dough to prevent the butter from sticking. 
• If at any time your dough becomes too tough to roll, wrap it back up in plastic wrap and refrigerate for an hour. The gluten needs time to rest and relax.
• Usually this dough takes anywhere from 4-6 rounds of rolling and folding to become the correct texture with the butter becoming streaky rather than chunky. If by 4 rounds of rolling and folding your dough seems ready, don't continue with 2 more rounds of it, just move on to rolling out your dough to form the pastries.
• To make the BEST possible pastries, use the longer refrigeration times. Refrigeration helps to prevent the butter from becoming too soft. The cold butter is necessary to form the beautiful layers we all know and love in puff pastry. It also gives the gluten time to rest and relax so you can roll the dough out more easily. 
• To prevent butter from leaking out of your pastry, after forming them simply place them back in the fridge for 20-30min to chill (cover with plastic wrap to prevent them from drying out). If butter does happen to leak out of your pastry, DON'T WORRY, they will still taste delicious and puff up beautifully!
• This pastry dough is great with a peanut butter or chocolate filling as well if you aren't a big hazelnut fan.
• If you aren't using salted butter, be sure to add 1/4 tsp salt to the dough. 

 

Nutella Puff Pastry Storage Instructions

• You can freeze these pastries in an airtight container after they cool. I recommend putting wax paper above and below them in the container to prevent freezer burn. 
• You can also freeze the puff pastry dough after rolling and folding it (wrap with plastic wrap and place in a ziplock bag). Then thaw it over-night in the fridge when you plan to use it next. 
• Lastly, you can freeze the prepared pastries themselves and bake them off from frozen. Just be sure to add a few extra minutes to your baking time. 

 

Nutrition

Serving: 1Pastry | Fiber: 8.8g | Calories: 298kcal | Fat: 22.5g | Protein: 12.4g | Carbohydrates: 4.7g

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