Hey!
In this video I’m showing you how to make keto friendly Napoleon pastries, that are only 1 net carb a piece.
Remember if you like my video and want to see more please like and subscribe. You are very welcome to leave a comment on what you think of the video and what you would like me to do next.
Makes around 6 pieces
Nutrition per serving:
Calories: 273
Carbs: 5g, 1 net
Protein: 3.7g
Fat: 27.3g
Ingredients:
Puff Pastry:
13g Psyllium Husk
15g Almond Flour
5g Coconut Flour
½ tsp Baking powder
½ tsp Xanthan Gum
1 pinch Salt
65g Butter
100g Water
15g Egg White
+Extra coconut flour for rolling out the dough
Raspberry Layer:
50g Raspberries
1 tbsp Water
½ tbsp Erythritol
½ tsp Lemon Juice
½ tbsp Chia Seeds
Vanilla Layer
3 Egg Yolks
60g Almond Milk
30g Coconut Oil
½ tsp Erythritol
½ tsp Vanilla Extract
Cream Layer:
150g Heavy Cream
Icing:
30g Powdered Erythritol
2 tsp Water
Start with the puff pastry. Add psyllium husk, almond flour, coconut flour, baking powder, xanthan gum and salt to a bowl and mix with a spatula
Add the butter (cut into small cubes) and mix until the butter is covered
Add water and egg white and continue mixing until it forms a dough
Wrap the dough with plastic wrap and let rest in the fridge for 30 min
In the meanwhile make the raspberry layer. Add raspberries, water, erythritol and lemon juice to a souse pan
Put on the stove on medium heat and mix with a spatula
Let boil for 10 min. Mix every now and then
Pour into a bowl, add the chia seeds and mix
Save the raspberry layer in the fridge until needed
Continue with the puff pastry. Remove the plastic add put on parchment paper
Sprinkle over some coconut flour and roll out the dough with a rolling pin
Fold in the edges of the dough to the middle and turn
Roll out again and repeat 4-5 times
Cover the dough in plastic wrap again and let rest in the fridge for another 30 min
In the meanwhile make the vanilla layer. Add egg yolks, almond milk, coconut oil, erythritol and vanilla in a metal bowl and mix with a whisk
Put the bowl over a water bath and heat the mix up to 60°C |140°F. Keep whisking the whole time
Whisk for another 3 min
Pour into a bowl and mix
Save the vanilla layer in the fridge until needed
Continue with the puff pastry. Remove the plastic add put on parchment paper
Sprinkle over some coconut flour and roll out the dough with a rolling pin
Roll out to a square that’s around 5mm thick
Bake in 200°C |390°F for 20 min and let cool off completely.
In the meanwhile make the cream layer. Add heavy cream in a bowl and mix until stiff peaks.
Save the cream layer in the fridge until needed
Make the icing by adding powdered erythritol and water to a bowl and mix with a spoon until smooth
Save the icing in the fridge until needed
Continue with the puff pastry. Cut into 3 pieces
Add 2/3 of the raspberry layer to the bottom piece and spread out evenly with a spatula
Put on the second piece of the puff pastry
Add the vanilla layer and spread out evenly with a spatula
Add the cream layer and spread out evenly with a spatula
Put on the third piece of puff pastry
Add the rest of the raspberry layer and spread out evenly with a spatula
Add the icing layer and spread out evenly with a spatula
Cut into pieces and serve
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
