Keto puff pastry for the patient foodies

Keto puff pastry recipes currently available on the internet are not the healthiest ones. Sorry to be so judgemental, but if you go for protein powder, xantham gum and oat fibre, you only care for the appearance. Now, if you follow us, you know that we like to use only the cleanest possible ingredients in all our recipes. This one, in particular, is a clean Keto approach to homemaker pastry creation but still, it’s not for every day! For sure, it’s not for people who are just starting their healing path with the Keto Mediterranean diet. Also, if someone has a serious case of sugar addiction, they already know that recipes like this are not for them.

The original puff pastry method

I have a secret! I first experimented with the “real thing” And then I proceeded with the Keto puff pastry. Now, before you judge me, hear the whole story! Making homemade puff pastry or even phyllo is a challenge for everyone. Especially if you want to avoid yeast! So, instead of the modern nano-wheat, I went for ancient organic emmer flour. The advantages of this flour can be read here and I use it for occasional trips outside of the KMD world. If you are metabolically healthy, no reason to be afraid of this.

Emmer puff pastry was a test for the method

This, of course, is not a sport everyone can do. When I say occasional, I mean once in a while. So, I wanted to see if it’s possible to create puff pastry without yeast. To my surprise, it was perfect. The dough with emmer flour, skyr and baking soda turned out flaky, airy and dreamy. But hey, not everyone can do the occasional emmer adventure! Even though it doesn’t affect blood glucose the way modern wheat does and the gluten it contains is not the inflammatory type. Still, some people cannot have even ancient cereals ever again! So, can I create something for them???

Keto puff pastry experiment

I was thinking about this project for days. How can I ketonise something that relays so heavily on the gluten effect? Hmmm… I know it can never get as flakey as the one with Emmer, but how close can it come? Patience is needed for rolling out any Keto dough. The Keto puff pastry requires even more patience. However, the principle is simple. You need a non-greasy dough and layers of thin butter slices in between. The rest is just calm hands, nerves and patience. Do you think you can do it? I believe everyone can. It just needs to be the right day and you need to forget the time. Prepare everything in stages and have some relaxing music on.

What to use as the filling for Keto mini croissants?

I went for creamy Labne and grated aged cheese. As simple as that. Naturally, I egg-washed the croissants and sprinkled them with sesame seeds. You could mix up some yolks and mascarpone, add vanilla and a dash of monk fruit. This would be the heavenly vanilla cream version. Furthermore, some raspberry puree would also work nicely. But for the Mediterranean experience, I would go for Feta, chopped olives, garlic, and herbs… You can be super creative once you get the dough right. In fact, I would recommend making savoury filling because then you can use the Keto puff pastry as a genuine meal. For example meat salsa, sausages, smoked fish or chopped seafood… There are so many ideas that come to mind.

I better give you the recipe, right?

Keto puff pastry (mini croissants)

3 from 6 votes

Recipe by Roberta Kapsalis Course: Keto pastryCuisine: Keto MediterraneanDifficulty: Expert

Servings

20

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

66

kcal

Ingredients

• 2 tbsp grass-fed beef gelatine

• 1 tbsp psyllium powder

• 1/2 tsp baking soda

• 250g (8,8 oz) Skyr

• 200 ml (6,7 fl oz) warm water

• 70g (2,4 oz) coconut flour

• 1 tsp sea salt

• Filling

• 150g (5,2 oz) Labne

• 50g (1,7) grated aged cheese of your choice

• Garnish

• 1 medium egg

• 2 tbsp sesame seeds

Directions

• Mix gelatine, psyllium, sea salt, baking soda and skyr in a mixing bowl. Add 200 ml of warm water and keep mixing. Leave the mixture for about 5 minutes to allow the gelatine and psyllium to absorb the liquids.
• Add coconut flour and mix with your hands. The dough has to be tough and as soon as you start adding coconut flour it will get very thick.
• Leave the dough to rest and then cut it into 2 parts. Create a ball and place it on parchment paper. Place another parchment paper on top and gently roll out the dough as thin as possible. You can add some coconut flour if the dough sticks to the parchment paper.
• Before using the butter, it’s good to place it in the freezer for about an hour. Cut butter into very thin slices, like flakes. Place them on one part of your dough and then fold the dough. Place some more butter flakes on the dough and fold it again.
• Before finally rolling out the dough, make sure you don’t press too much with a rolling pin so that the butter flakes stay covered. Cut the dough into triangles and place some of the fillings on the wider side.
• Roll the croissants like in the photo and place them on the baking sheet that you lined with parchment paper.
• Preheat the oven to 160ºC (320ºF) Beat the egg and wash each of the mini croissants with it. Sprinkle with some sesame seeds and place them in the oven. Bake for about 15-18 minutes. While the first batch is baking, repeat the process with the rest of the dough.
• Ideally, you will serve them warm as an appetiser or healthy Keto dessert.

Notes

Did you make this recipe?

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