Keto Vegan Puff Pastry

Making Keto pastry from scratch can be challenging, let alone vegan Keto puff pastry. This recipe uses homemade vegan butter to create the flaky layers that we all love. With this dough, you can recreate many Keto-friendly versions of popular recipes such as Danish pastry, pies, and galettes.

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.

Is this recipe gluten-free?

Unfortunately, no. One of the essential ingredients in this recipe is the vital wheat gluten. It makes the dough elastic, which helps form layers without tearing the dough. We don't recommend omitting it or replacing it.

How to make vegan butter from scratch?

This vegan butter is just as creamy and delicious as regular butter. Its main ingredient is cocoa butter, but since it is too hard at room temperature, we are melting and mixing it with flavorless oil. Then, we emulsify it with almond milk until it reaches a creamy consistency. Finally, we wrap it in parchment paper, press it into a rectangle, and refrigerate it until needed.

How to store this Keto pastry dough?

Once the dough is ready, wrap it in plastic wrap and store it in the fridge for up to 3 days. To freeze it, roll it out into your desired thickness, fold it, 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.

Net Carbs

2.2 g
Fiber

7 g
Total Carbs

9.3 g
Protein

9.4 g
Fats

32.8 g

346 cals

Quantity

Serving Size

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Cocoa Butter

0.75 cup
Oil

4 tbsp
Almond milk

0.25 cup
Vital Wheat Gluten, Flour

10 tbsp
Almond flour

0.75 cup
Oat Fiber

0.25 cup
Baking powder

0.5 tsp
Baking Aids Xanthan Gum

0.5 tsp
Salt

0.25 tsp
Water

0.5 cup
Bamboo Fiber Flour

20 g

Step 1

To a microwave-safe bowl, add the cocoa butter. Heat it in the microwave until it melts. Set it aside for 30-45 minutes until the butter starts becoming opaque.
Step 2

Whisk in the oil. Drizzle the almond milk with one hand while whisking with the other. The mixture will start to emulsify and firm up.
Step 3

Transfer the vegan butter to a piece of parchment paper. Press to flatten it and shape it into a rectangle. Place it in the fridge for 20 minutes to firm up.
Step 4

To a food processor, add the almond flour, wheat gluten, oat fiber, baking powder, xanthan gum, and salt. Pulse until a fine powder forms. Cut the cold butter into small cubes.
Step 5

Add half the butter to the food processor and pulse until combined. The mixture should look like bread crumbs. Add the remaining butter.
Step 6

Pulse a couple of times until the remaining butter is barely combined. You should see chunks of butter throughout the mixture. Transfer it to a large bowl.
Step 7

Pour the cold water and mix with a spoon until a rough dough forms. If the dough is too dry, add 1-2 tbsp of water. Press the dough into a ball.
Step 8

Wrap the dough in plastic wrap and press to flatten it. Place it in the fridge for 30 minutes.
Step 9

Unwrap your dough and flour your work surface and rolling pin with bamboo fiber. Place the dough on your work surface. Roll it out vertically into a long rectangle.
Step 10

Grab the upper third of the rectangle and fold it over the center. Grab the lower third, and fold it over the center as well, ending up with a three-layered dough.
Step 11

Rotate the dough 90 degrees, and roll it out vertically into a long rectangle again. Fold the upper and lower thirds toward the center as you did previously, rotate, and repeat. Roll out and fold the dough 3-5 more times; this is what creates the layers.
Step 12

At this point, you can either refrigerate it or bake it. To bake the puff pastry, preheat your oven to 400 F/200C. Roll out the dough to your desired thickness.
Step 13

Cut the dough to the size you prefer. Bake for 15-30 minutes, depending on its size and thickness. Serve immediately.