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keto strawberry cream cheese puff pastry
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4 from 8 votes

Keto Raspberry Cream Cheese Puff Pastry 

Prep Time40 minutes
Cook Time20 minutes
Refrigerate Time2 hours
Total Time3 hours
Course: Breakfast, Dessert
Keyword: keto puff pastry
Servings: 7 puff pastries
Calories: 225kcal

Ingredients

Keto Puff Pastry

  • 5 tbsp vital wheat gluten 50g (see above in the post for more info!) + extra for flouring surfaces
  • 6 tbsp powdered monkfruit/eryhtritol sweetener 65g
  • 1/4 cup almond flour 30g
  • 3 tbsp carbulose or oat fiber 21g
  • 1 tbsp unflavoured protein powder 4g
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum optional, recommended for texture
  • 1/8 tsp salt 1/4 tsp if using unsalted butter
  • 125 g salted butter cold
  • 1/3 cup + 1 tbsp cold water didn’t need much

Raspberry Cream Cheese Filling

  • 1/4 cup softened cream cheese
  • 1 tbsp + 1 tsp no sugar added raspberry jam
  • 1 tbsp powdered monkfruit/erythritol sweetener 12g

Instructions

  • In a bowl, add the dry ingredients including; vital wheat gluten, powdered monkfruit/erythritol sweetener, almond flour, carbulose(or oat fiber), unflavoured protein powder, baking powder, xanthan gum and salt. Whisk to combine.
  • Chop your cold salted butter into small chunks and begin adding them to the dry ingredients (they don't all have to be the same size or shape, just chop roughly to the size of mentos candies or a bit larger).
  • Stir to coat all the butter with the dry ingredients, then use your fork to mash the butter into smaller pieces (I like to use the very end of the fork and poke downwards into the bowl like poking holes in something, to break them up so I'm not flattening the butter pieces).
  • Once your butter pieces are about the size of peas or even a bit bigger (doesn't have to be perfect, it's actually okay to have some larger). You can then add your cold water. Only add as much as is needed to get your dough moist enough to pat into a rough ball shape. Use your hands to form the ball, you'll notice even if it seems a bit dry at first, the butter helps moisten the dry ingredients.
  • Then take the ball of dough and wrap it in saran wrap and place it in the fridge to chill for 30min.
  • After the dough has finished chilling, take it out and place it between two large greased and vital wheat gluten floured pieces of parchment.
  • Roll the dough out length-wise into a rectangle. It will be a bit messy at first, this is okay!
  • Take one of the ends of the dough and fold it into the center of the rectangle, then take the other end and do the same (folding it like a letter or brochure - see photo for reference).
  • Rotate the dough 90*, flour underneath and on top of it, and just repeat the same process of rolling it out into a rectangle and then folding it into a letter. You want to do this whole process of rolling and folding 5-6 times. Each time your dough should become a bit smoother. Push in any rough edges gently as you go so when you roll it out, you get a slightly more even rectangle.
  • After you've rolled your dough out and folded it 5-6 times, place it back in the fridge to chill, wrapped in saran wrap (make sure it's folded first) for another 20min.
  • During this time, you can make your filling if you'd like. Simply beat together the softened cream cheese with the raspberry jam and 1 tbsp sweetener (I just whisked mine very well with a fork)! Set this mixture in the fridge to chill.
  • After your dough has chilled, repeat the same first process of rolling and folding 4-5 more times on the greased and vital wheat gluten floured-parchment paper. Basically what we are looking for is for our butter to be less chunky and a bit more "streaky" in the dough.
  • If you feel you need to, place your dough back in the fridge for 20 more min and repeat this process one last time, rolling and folding 3-5 extra times prior to preparing your pastries. (I did this and I believe letting it chill and adding more layers 3x is what gave me such a nice pastry).
  • After your final rolling and folding, place your dough back in the fridge to chill for 20 additional min (I know it's repetitive, but it's worth it, I promise!)
  • Pre-heat your oven to 375*F (If you find your oven browns things quickly, you may want to lower the temperature to the next setting down).
  • Once your dough has chilled, flour your surface very well and roll it out into a rectangle one final time, this time, roll it width-wise as well as length-wise to form a nice large and thick rectangle. You want your dough thin but still thick enough that it won't tear too easily.
  • Use a pizza cutter or sharp knife to slice the uneven edges off your rectangle (save the scraps!) Then cut the rectangle into 12 smaller squares or rectangles.
  • Lift 2 rectangles gently using a spatula (or your hands if it isn't sticking at all) just to make sure you can lift them. Set them side-by-side and then top one half with a small spoonful of the cream cheese mixture.
  • Take the second piece of dough and place it on top of the first. Use your hands to press the edges of the pastry pieces together (as if we were making ravioli) then used a greased fork to gently press the edges of the dough together further.
  • Place the finished pastry on a parchment-lined and greased baking sheet.
  • Repeat this process for the rest of the dough. Re-roll out your scraps to get the last pastry.
  • Cut 2-3 small slits into the top of each pastry to allow air to escape.
  • Then brush the tops of the pastries lightly with a little of an egg wash (1 egg whisked with 1 tbsp water).
  • Bake the pastries for 18-20min or until a deep golden brown (you can reduce the oven temperature slightly part-way through if you find them browning quickly).
  • Top the pastries with powdered sweetener using a sifter. Serve warm! Enjoy the BEST Keto Strawberry and Cream Cheese Puff Pastries!

Notes

Ingredients Links

Tips For Making Keto Strawberry and Cream Cheese Filled Puff Pastry

  • When first making the dough, DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
  • 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 extra vital wheat gluten as you are rolling and folding it.
  • If your dough rolls out messy and looks rough at first, that's completely fine, sprinkle 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.
  • This pastry browns faster than traditional so it's best to bake it at 375*F. If you find the outside cooking before the center, simply lower the baking temperature slightly part-way through baking.
  • For the sugar free raspberry jam, you can also make homemade raspberry sauce or jam and just add a bit of that to the cream cheese mixture instead!