Low-carb strawberry pastries are delightful, keto-friendly treats featuring a flaky crust filled with sweet, juicy strawberries. They are perfect for satisfying your dessert cravings without the carbs. By using almond and coconut flours, these pastries offer a gluten-free alternative that doesn’t skimp on flavor or texture. Here’s how to make them.
Preheat and Prepare
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking. This preparation step is crucial for achieving the best baking results and makes cleanup easier. Properly preparing the baking sheet also ensures that the pastries bake evenly and don’t stick, maintaining their shape and making removal easy.
Make Dough
In a bowl, mix almond flour, coconut flour, erythritol, and one beaten egg until a dough forms. This creates the base for your pastries, ensuring a low-carb, gluten-free texture. The dough should come together easily and be pliable enough to roll out without crumbling. This mixture forms a sturdy yet tender dough that will hold the filling well, creating a deliciously flaky pastry once baked.
Roll and Cut
Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness, then cut into rectangles. This step shapes the pastries and ensures they cook evenly. Using parchment paper helps prevent sticking and makes it easier to handle the delicate dough. Rolling the dough to the right thickness is key to getting a perfect balance between crust and filling, ensuring each bite is delightful.
Fill and Seal
Place a spoonful of diced strawberries in the center of each rectangle, fold over, and seal the edges with a fork. This creates the filled pastries, ready for baking. Ensuring the edges are well-sealed prevents the filling from leaking out during baking, keeping the pastries neat and filled with juicy strawberries. Proper sealing also helps to lock in the moisture and flavors, resulting in a more delicious pastry.
Bake
Place the pastries on the prepared baking sheet and bake for 15-20 minutes until golden brown. Let cool slightly before serving to enjoy the perfect blend of flaky crust and sweet strawberry filling. The cooling step allows the pastries to firm up, making them easier to handle and enhancing their texture. Serving them slightly warm will also bring out the best flavors of the strawberries and the rich, buttery crust.
