Keto Strawberry Cream Cheese Pastry Rolls

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5 from 1 vote

Keto Strawberry Cream Cheese Pastry Rolls

Prep Time40

Cook Time22

Refrigeration Time1

Total Time2 2

Course: Breakfast, Dessert, Snack

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

Servings: 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.

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