Keto Puff Pastry

Keto Puff Pastry

I had no idea that I would ever eat pastries again when I started the keto diet. Nevertheless, here we are, believe it or not.
With “Vital Wheat Gluten” as the primary ingredient, I’ve not only created an extremely good flaky Keto Puff Pastry

AuthorHolly CookCategory

I had no idea that I would ever eat pastries again when I started the keto diet. Nevertheless, here we are, believe it or not.
With "Vital Wheat Gluten" as the primary ingredient, I've not only created an extremely good flaky Keto Puff Pastry

Keto Puff Pastry
Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
Vital Wheat Gluten Version
  cup + 1 tbsp cold water
 125 g butter cold
  tsp salt
 ¼ tsp xanthan gum
 ¼ tsp baking powder
 1 tbsp coconut flour 7g
 2 tbsp oat fiber 14g
 ¼ cup almond flour 30g
 5 tbsp vital wheat gluten 50g
Gluten Free Version
 1 egg white
 ½ cup cold water
 125 g butter cold
  tsp salt
 1 tsp Xanthan Gum
 ¼ tsp baking powder
 1 tbsp coconut flour 7g
 ¼ cup almond flour 30g
 5 tbsp psyllium husks 26g
1

Use a food processor to combine all of your dry ingredients and process them into a powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

2

After that, add some roughly chopped, but not perfectly cut, chunks of butter and pulse a few times to cover the chunks with flour while keeping them visible. (Again, it need not be flawless; if you don't have a food processor, simply slice the chunks into pieces about 1/8th of an inch thick and stir them into your dry ingredients.)

3

Pour your cold water into a bowl with this mixture (and egg white if making the gluten free version). A rough dough will form as you stir with a spoon.

4

If using the essential wheat gluten version, omit this step. Press and knead the dough a few times until it begins to stick together. You don't want the butter lumps to be included, but you also want the dough to hold together without disintegrating and have a smoother surface.

5

The dough should be formed into a rough ball, wrapped in Saran Wrap, and chilled for 30 minutes.

6

Unroll the dough. Flatten it between two pieces of parchment paper. (Lightly dust your parchment and rolling pin with coconut flour; repeat as necessary; alternatively, you can dust your surface with the essential wheat gluten version.)

7

The dough should be turned 90 degrees and rolled out flat, pressing the just-made folded layers down. Fold each side of the dough inward (as seen in the photo). Once more, fold each side inward, rotate it 90 degrees, and then roll it out flat. This should be done four or five times to evenly distribute the butter layers throughout the dough. There will be a hard beginning, but don't be concerned about it! Simply work the rough edges a little closer and keep doing it until the surface becomes more consistent. (If your dough ever seems warm, put it back in the refrigerator or freezer for a little while so it can get cold again. Avoid letting your butter melt.

8

Following step 7, roll out the dough a second time and fold it again. Wrap. Refrigerate 30 more minutes.

9

Turn on the oven to 400°F.

10

Lay out the dough and use it whatever you like! (I usually divide my dough in half and refrigerate half of it before using it to make individual items simpler to roll out and work with. Use the other half of the dough when you're done with the first.)

11

This dough typically bakes in 20 to 30 minutes at 400°F, although it may bake faster or slower depending on the ingredients you use and how hot your oven runs. NOTE: The essential wheat gluten version will require more time to bake, taking closer to 20 minutes. This dough can be used to make a pie, individual pizzas, 12 tartlets, 8 little pockets filled with filling, or a side of cheesy bread. To make a larger recipe, double the ingredients. Check out my own croissants, tartlets, and cheesy bread that I made with this pastry dough! The flaky keto puff pastry is delicious.

Ingredients

Vital Wheat Gluten Version
  cup + 1 tbsp cold water
 125 g butter cold
  tsp salt
 ¼ tsp xanthan gum
 ¼ tsp baking powder
 1 tbsp coconut flour 7g
 2 tbsp oat fiber 14g
 ¼ cup almond flour 30g
 5 tbsp vital wheat gluten 50g
Gluten Free Version
 1 egg white
 ½ cup cold water
 125 g butter cold
  tsp salt
 1 tsp Xanthan Gum
 ¼ tsp baking powder
 1 tbsp coconut flour 7g
 ¼ cup almond flour 30g
 5 tbsp psyllium husks 26g

Directions

1

Use a food processor to combine all of your dry ingredients and process them into a powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)

2

After that, add some roughly chopped, but not perfectly cut, chunks of butter and pulse a few times to cover the chunks with flour while keeping them visible. (Again, it need not be flawless; if you don't have a food processor, simply slice the chunks into pieces about 1/8th of an inch thick and stir them into your dry ingredients.)

3

Pour your cold water into a bowl with this mixture (and egg white if making the gluten free version). A rough dough will form as you stir with a spoon.

4

If using the essential wheat gluten version, omit this step. Press and knead the dough a few times until it begins to stick together. You don't want the butter lumps to be included, but you also want the dough to hold together without disintegrating and have a smoother surface.

5

The dough should be formed into a rough ball, wrapped in Saran Wrap, and chilled for 30 minutes.

6

Unroll the dough. Flatten it between two pieces of parchment paper. (Lightly dust your parchment and rolling pin with coconut flour; repeat as necessary; alternatively, you can dust your surface with the essential wheat gluten version.)

7

The dough should be turned 90 degrees and rolled out flat, pressing the just-made folded layers down. Fold each side of the dough inward (as seen in the photo). Once more, fold each side inward, rotate it 90 degrees, and then roll it out flat. This should be done four or five times to evenly distribute the butter layers throughout the dough. There will be a hard beginning, but don't be concerned about it! Simply work the rough edges a little closer and keep doing it until the surface becomes more consistent. (If your dough ever seems warm, put it back in the refrigerator or freezer for a little while so it can get cold again. Avoid letting your butter melt.

8

Following step 7, roll out the dough a second time and fold it again. Wrap. Refrigerate 30 more minutes.

9

Turn on the oven to 400°F.

10

Lay out the dough and use it whatever you like! (I usually divide my dough in half and refrigerate half of it before using it to make individual items simpler to roll out and work with. Use the other half of the dough when you're done with the first.)

11

This dough typically bakes in 20 to 30 minutes at 400°F, although it may bake faster or slower depending on the ingredients you use and how hot your oven runs. NOTE: The essential wheat gluten version will require more time to bake, taking closer to 20 minutes. This dough can be used to make a pie, individual pizzas, 12 tartlets, 8 little pockets filled with filling, or a side of cheesy bread. To make a larger recipe, double the ingredients. Check out my own croissants, tartlets, and cheesy bread that I made with this pastry dough! The flaky keto puff pastry is delicious.

Keto Puff Pastry

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