Keto Puff Pastry

This Keto puff pastry dough is rich, decadent, and absolutely delicious. The dough can be used in many Keto recipes like chicken pot pie, mille-feuille, tarts, and many more. This recipe can be prepared in a food processor within minutes using just a handful of ingredients. Once baked, you won’t be able to resist the buttery flavor and flakey texture of this Keto pastry.

Here are some tips to successfully make this Keto puff pastry:

• Use cold butter for this recipe. Using room temperature or melted butter will incorporate with the dry ingredients, which isn't what we're after. You should be able to see pieces of butter throughout the dough. These are what create the flaky layers of the puff pastry.

• We recommend using a food processor to prepare this dough. It makes this recipe a lot easier and will keep the dough cold.

• When rolling and folding the dough, make sure to do so in a cold room and on a cold surface. If the dough starts to warm up, pop it in the freezer for 15 minutes, then roll and fold again.

• The dough will be rough at first, but it will smooth out after the third roll-and-fold.

What ingredients are used to make this Keto pastry?

For the dry ingredients, we are using almond flour, vital wheat gluten, oat fiber, xanthan gum, baking powder, and salt. The wheat gluten makes the dough elastic and helps form the flakey layers of the puff pastry; it cannot be omitted nor replaced. The oat fiber and xanthan gum both act as binders. You can replace the oat fiber with potato fiber or bamboo fiber. These dry ingredients are mixed with cold butter for 10-15 seconds. Then, the dough is brought together by an egg and cold water.

How to store this Keto pastry dough?

Once the dough is ready, wrap it in plastic wrap and store it in the fridge for 3 days. To freeze it, roll it out into your desired thickness, fold it twice, wrap it in plastic wrap and store it in the freezer for 3 months. When you're ready to use it, let it thaw on the counter for a couple of hours.