Go Back
+ servings
keto puff pastry chocolate cream cheese
Print Recipe
3.75 from 4 votes

Keto Chocolate Cream Cheese Braid

Flaky Keto Puff Pastry surrounding a delicious filling of sweetened cream cheese and chocolate.
Prep Time30 minutes
Cook Time25 minutes
Refrigeration Time1 hour
Course: Breakfast, Dessert
Keyword: braid, danish, flaky pastry
Servings: 8 slices
Calories: 180kcal


Pastry Dough



  • In a bowl, mix together all of your dry ingredients.
  • Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this, just be careful not to over-mix if doing it this way).
  • Wrap the rough dough ball and place it in the fridge for 30min to chill.
  • Next on a coconut floured surface (*OR BETWEEN TWO SHEETS OF FLOURED PARCHMENT PAPER) 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).
  • Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
  • Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 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 (except the chocolate chips) in a bowl and beating until smooth. Set aside.
  • Pre-heat your oven to 400*F.
  • Place your dough on a clean piece of parchment paper and roll it into a rough thick rectangular shape. It should be quite thick width-wise as well but it doesn't have to be perfect (see photo).
  • Cut the edges off all the sides to make them straight and even, I use a pizza cutter for this (save the scraps by wrapping and placing in the fridge and you can make something else with the little leftover dough later!)
  • After cutting the edges off, use your knife or pizza cutter to gently outline where you want the center of your pastry to be by drawing two lines in the middle of the dough (see photo).
  • Begin slicing strips from the center, outwards all along the pastry, make sure the slices roughly line up on both sides. (Watch THIS video for help on how to braid a pastry if you need more of a visual).
  • Cut the top small triangles on your dough off on both sides so you have straight ends to fold in (again see the photo below or the video if you don't understand this step, they did it first before slicing in the video, I just do it after slicing).
  • Gently spread your cream cheese filling over the center of the pastry. Top it with the chocolate chips.
  • Time to braid! To do so, first fold your flat ends of the dough inwards (if either of your straight ends isn't perfect, don't worry, just do your best to fold it inwards). Next begin by folding one strip of dough over to the other side and press it down slightly to stick. Repeat with a strip from the opposite side, overlapping it over the one you just moved. Repeat again all the way down until you reach the bottom of your braid (AGAIN see the video for help).
  • Lift the parchment paper under your finished braid and use it to gently move it over onto a baking sheet. Mix your left over egg with a teaspoon of water and brush it over the braid. You can also sprinkle a little granular sweetener if you wish.
  • Bake for 25 min or until the outside is a dark golden brown. Slice and serve warm or store in an airtight container in the fridge or freezer for later! Enjoy your Keto Chocolate Cream Cheese Braid!


  • When you first form the dough, you want chunks of butter still visible. 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 coconut flour or vital wheat gluten as you are rolling and folding it.
  • If you find your dough sticking to your rolling pin or surfaces, make sure to sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
  • When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
  • Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt! 
  • You can always place your dough back in the fridge for a bit if it feels like it's getting too warm.


Serving: 1piece | Fiber: 3.7g | Calories: 180kcal | Fat: 16.5g | Protein: 6g | Carbohydrates: 2.5g