Keto Raspberry Cream Cheese Puff Pastry

I am so excited to share this recipe! This is the BEST keto pastry recipe I've ever made! This low carb pastry is so flaky and buttery and golden brown. It was worth every ounce of effort that went into it.

Originally my favourite puff pastry recipe was the one I created about 7 months ago. I called it my Flaky Keto Puff Pastry Recipe and referenced it in so many different blog posts! Both sweet and savoury.

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I even created a gluten free puff pastry recipe (which is still great and is included in that same blog post!)

That original puff pastry was created by pure luck. I just happened to pick some decent ingredients that worked extremely well together. It was actually my first time making keto puff pastry! Normally recipes like that don't work out on the first try so I was ecstatic.

I thought that was the best version it could ever be so for months I never changed my keto pastry recipe. I kept it exactly as it was written in that post!

But then someone commented that they substituted ground psyllium husks for the oat fiber and another that they used flax…

I thought, how could this be?? Can it really work with other flour substitutes?

So of course, me being the constant experimenter that I am, I went on a mission to figure out which low carb flours work best in this keto puff pastry recipe.

That's pretty much how I got to today.

This attempt was like any other. I remembered using protein powder in low carb breads could improve the texture, so I figured, why wouldn't that work in pastry?

I also recalled how my very first pastry I made worked out better than others I made later. I couldn't figure out why until I remembered I floured my surfaces with vital wheat gluten rather than coconut flour! I couldn't believe I forgot something so simple.

I also realized I'd been adding a bit too much xanthan gum to my newer pastry recipes. Too much was making the pastry gummier rather than crispier, so I lowered that back to normal.

I also upped the baking powder just slightly to get a bit more rise from my dough.

And finally, I removed the coconut flour entirely and planned to replace it with oat fiber. Accidentally I used Carbulose!

But it worked out beautifully. I am sure oat fiber would work just as well though since carbulose is simply another oat fiber/vital wheat gluten blend.

Overall, with these changes in mind, I felt confident in my new pastry dough…

And man, did it deliver! This pastry dough was like working with no other.

It came together so much nicer, it was soft, pliable and smooth. It also stretched further like traditional pastry and didn't tear so easily.

I am absolutely obsessed with this keto puff pastry recipe (if you can't tell).

I filled these little pockets with a simple raspberry and cream cheese mixture and had planned to top the pastries with a drizzle of chocolate ganache like the one I made for the topping of this Keto Chocolate Bundt Cake.

But I ended up liking them so much as-is that I just added some powdered sweetener as a simple topping!

The soft and sweet filling with the crispy puff pastry outside is seriously a match made in heaven and I could not believe these were keto friendly and just 3.5 NET carbs! Insane.

Now I do want to talk a bit about Vital Wheat gluten. I constantly get asked if it's keto, what it is, where to buy it, etc. So I've written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It's what creates gluten strands and provides the soft but chewy texture in bread and baked goods.

Vital wheat gluten is extracted and separated from the wheat so on it's own, it's only a protein with minimal carbs attached to it.

It's perfectly fine on a keto diet if you track the NET carbs in this recipe like anything else but the only people who absolutely should NOT consume it is those with a gluten allergy or who are celiac.

If you are gluten-intolerant or celiac I highly recommend you check out gluten free puff pastry dough. They aren't quite the same as these but they are still very tasty!

I can't wait to test more recipes using this new pastry dough but for now, here are some of my original recipes where you can use this dough in place of my original recipe (PS. IF MAKING SAVOURY, LOWER THE SWEETENER TO 2 TBSP)

Ingredients In Keto Puff Pastry With Strawberry and Cream Cheese Filling

Vital Wheat Gluten – See this article if you’d like to learn more about it and why I love it in my low carb breads and pastries. (Not in the gluten free version)
Oat Fiber – This ingredient provides structure to the dough without adding carbs as it’s almost 99% fibre. (Not in the gluten free version)
Carbalose – OPTIONAL, you can either use this OR oat fiber for your pastry. This is nice because it's a blend of oat fiber, vital wheat gluten and couple other ingredients. It's also useful for many other pastries and bread items!
Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
Almond Flour– I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally). As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit/Erythritol Sweetener – The absolute best sweetener in comparison to real sugar.

Tips For Making Keto Strawberry and Cream Cheese Filled Puff Pastry

When first making the dough, DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle extra vital wheat gluten as you are rolling and folding it.
If your dough rolls out messy and looks rough at first, that's completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
This pastry browns faster than traditional so it's best to bake it at 375*F. If you find the outside cooking before the center, simply lower the baking temperature slightly part-way through baking.
For the sugar free raspberry jam, you can also make homemade raspberry sauce or jam and just add a bit of that to the cream cheese mixture instead!

Tools I Used To Make The Best Keto Puff Pastry With Raspberry Cream Cheese

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
Wax/Parchment Paper – Makes it easier to roll out dough that’s sticking to your rolling pin.
Saran Wrap – To wrap the dough for chilling
Cookie Sheets
Mixing Bowls

How To Store Keto Raspberry Cream Cheese Puff Pastry

You can store these in the freezer between layers of wax paper in an airtight container or inside 2 ziplock bags (one inside another) to keep these fresh. Just re-heat at 350*F until warm again or pop in the microwave!
You can also prepare this dough ahead of time and refrigerate it for up to 3 days OR freeze it and let it thaw enough to be able to roll it again.
You can also prepare the pastries but just leave the baking to another day by freezing them raw and baking from frozen! Bake for an extra 2-5min as needed.

Other Keto Raspberry Cream Cheese Desserts You May Like:

Keto Raspberry Cream Cheese Puff Pastry

Serves: 7 Puff Pastry Pockets

Ingredients:

Keto Puff Pastry

5 tbsp vital wheat gluten, 50g (see above in the post for more info!) + extra for flouring surfaces
6 tbsp powdered monkfruit/eryhtritol sweetener, 65g
1/4 cup almond flour, 30g
3 tbsp carbalose or oat fiber, 21g
1 tbsp unflavoured protein powder, 4g
1/2 tsp baking powder
1/4 tsp xanthan gum, optional, recommended for texture
1/8 tsp salt (1/4 tsp if using unsalted butter)
125g salted butter, cold
1/3 cup + 1 tbsp cold water (didn’t need much)

Raspberry Cream Cheese Filling

1/4 cup softened cream cheese
1 tbsp + 1 tsp no sugar added raspberry jam (I use Smucker's)
1 tbsp powdered monkfruit/erythritol sweetener, 12g

Directions:

In a bowl, add the dry ingredients including; vital wheat gluten, powdered monkfruit/erythritol sweetener, almond flour, carbulose(or oat fiber), unflavoured protein powder, baking powder, xanthan gum and salt. Whisk to combine.
Chop your cold salted butter into small chunks and begin adding them to the dry ingredients (they don't all have to be the same size or shape, just chop roughly to the size of mentos candies or a bit larger).
Stir to coat all the butter with the dry ingredients, then use your fork to mash the butter into smaller pieces (I like to use the very end of the fork and poke downwards into the bowl like poking holes in something, to break them up so I'm not flattening the butter pieces).
Once your butter pieces are about the size of peas or even a bit bigger (doesn't have to be perfect, it's actually okay to have some larger). You can then add your cold water. Only add as much as is needed to get your dough moist enough to pat into a rough ball shape. Use your hands to form the ball, you'll notice even if it seems a bit dry at first, the butter helps moisten the dry ingredients.
Then take the ball of dough and wrap it in saran wrap and place it in the fridge to chill for 30min.
After the dough has finished chilling, take it out and place it between two large greased and vital wheat gluten floured pieces of parchment.
Roll the dough out length-wise into a rectangle. It will be a bit messy at first, this is okay!
Take one of the ends of the dough and fold it into the center of the rectangle, then take the other end and do the same (folding it like a letter or brochure – see photo for reference).
Rotate the dough 90*, flour underneath and on top of it, and just repeat the same process of rolling it out into a rectangle and then folding it into a letter. You want to do this whole process of rolling and folding 5-6 times. Each time your dough should become a bit smoother. Push in any rough edges gently as you go so when you roll it out, you get a slightly more even rectangle.
After you've rolled your dough out and folded it 5-6 times, place it back in the fridge to chill, wrapped in saran wrap (make sure it's folded first) for another 20min.
During this time, you can make your filling if you'd like. Simply beat together the softened cream cheese with the raspberry jam and 1 tbsp sweetener (I just whisked mine very well with a fork)! Set this mixture in the fridge to chill.
After your dough has chilled, repeat the same first process of rolling and folding 4-5 more times on the greased and vital wheat gluten floured-parchment paper. Basically what we are looking for is for our butter to be less chunky and a bit more “streaky” in the dough.
If you feel you need to, place your dough back in the fridge for 20 more min and repeat this process one last time, rolling and folding 3-5 extra times prior to preparing your pastries. (I did this and I believe letting it chill and adding more layers 3x is what gave me such a nice pastry).
After your final rolling and folding, place your dough back in the fridge to chill for 20 additional min (I know it's repetitive, but it's worth it, I promise!)
Pre-heat your oven to 375*F (If you find your oven browns things quickly, you may want to lower the temperature to the next setting down).
Once your dough has chilled, flour your surface very well and roll it out into a rectangle one final time, this time, roll it width-wise as well as length-wise to form a nice large and thick rectangle. You want your dough thin but still thick enough that it won't tear too easily.
Use a pizza cutter or sharp knife to slice the uneven edges off your rectangle (save the scraps!) Then cut the rectangle into 12 smaller squares or rectangles.
Lift 2 rectangles gently using a spatula (or your hands if it isn't sticking at all) just to make sure you can lift them. Set them side-by-side and then top one half with a small spoonful of the cream cheese mixture.
Take the second piece of dough and place it on top of the first. Use your hands to press the edges of the pastry pieces together (as if we were making ravioli) then used a greased fork to gently press the edges of the dough together further.
Place the finished pastry on a parchment-lined and greased baking sheet.
Repeat this process for the rest of the dough. Re-roll out your scraps to get the last pastry.
Cut 2-3 small slits into the top of each pastry to allow air to escape.
Then brush the tops of the pastries lightly with a little of an egg wash (1 egg whisked with 1 tbsp water).
Bake the pastries for 18-20min or until a deep golden brown (you can reduce the oven temperature slightly part-way through if you find them browning quickly).
Top the pastries with powdered sweetener using a sifter. Serve warm! Enjoy the BEST Keto Strawberry and Cream Cheese Puff Pastries!

Nutrition for 1/7th of the recipe (1 pastry): 225 calories | 18.6g fat | 3.5g NET carbs | 10.4g protein | 1.3g fiber

You can store these in the freezer between layers of wax paper in an airtight container or inside 2 ziplock bags (one inside another) to keep these fresh. Just re-heat at 350*F until warm again or pop in the microwave!

You can also prepare this dough ahead of time and refrigerate it for up to 3 days OR freeze it and let it thaw enough to be able to roll it again.

You can also prepare the pastries but just leave the baking to another day by freezing them raw and baking from frozen! Bake for an extra 2-5min as needed.

keto strawberry cream cheese puff pastry

Print Recipe

4 from 8 votes

Keto Raspberry Cream Cheese Puff Pastry

Prep Time40

Cook Time20

Refrigerate Time2

Total Time3

Course: Breakfast, Dessert

Keyword: keto puff pastry

Servings: puff pastries

Calories: 225kcal

Ingredients

Keto Puff Pastry

5 tbsp vital wheat gluten 50g (see above in the post for more info!) + extra for flouring surfaces
6 tbsp powdered monkfruit/eryhtritol sweetener 65g
1/4 cup almond flour 30g
3 tbsp carbulose or oat fiber 21g
1 tbsp unflavoured protein powder 4g
1/2 tsp baking powder
1/4 tsp xanthan gum optional, recommended for texture
1/8 tsp salt 1/4 tsp if using unsalted butter
125 g salted butter cold
1/3 cup + 1 tbsp cold water didn’t need much

Raspberry Cream Cheese Filling

1/4 cup softened cream cheese
1 tbsp + 1 tsp no sugar added raspberry jam
1 tbsp powdered monkfruit/erythritol sweetener 12g

Instructions

In a bowl, add the dry ingredients including; vital wheat gluten, powdered monkfruit/erythritol sweetener, almond flour, carbulose(or oat fiber), unflavoured protein powder, baking powder, xanthan gum and salt. Whisk to combine.
Chop your cold salted butter into small chunks and begin adding them to the dry ingredients (they don't all have to be the same size or shape, just chop roughly to the size of mentos candies or a bit larger).
Stir to coat all the butter with the dry ingredients, then use your fork to mash the butter into smaller pieces (I like to use the very end of the fork and poke downwards into the bowl like poking holes in something, to break them up so I'm not flattening the butter pieces).
Once your butter pieces are about the size of peas or even a bit bigger (doesn't have to be perfect, it's actually okay to have some larger). You can then add your cold water. Only add as much as is needed to get your dough moist enough to pat into a rough ball shape. Use your hands to form the ball, you'll notice even if it seems a bit dry at first, the butter helps moisten the dry ingredients.
Then take the ball of dough and wrap it in saran wrap and place it in the fridge to chill for 30min.
After the dough has finished chilling, take it out and place it between two large greased and vital wheat gluten floured pieces of parchment.
Roll the dough out length-wise into a rectangle. It will be a bit messy at first, this is okay!
Take one of the ends of the dough and fold it into the center of the rectangle, then take the other end and do the same (folding it like a letter or brochure - see photo for reference).
Rotate the dough 90*, flour underneath and on top of it, and just repeat the same process of rolling it out into a rectangle and then folding it into a letter. You want to do this whole process of rolling and folding 5-6 times. Each time your dough should become a bit smoother. Push in any rough edges gently as you go so when you roll it out, you get a slightly more even rectangle.
After you've rolled your dough out and folded it 5-6 times, place it back in the fridge to chill, wrapped in saran wrap (make sure it's folded first) for another 20min.
During this time, you can make your filling if you'd like. Simply beat together the softened cream cheese with the raspberry jam and 1 tbsp sweetener (I just whisked mine very well with a fork)! Set this mixture in the fridge to chill.
After your dough has chilled, repeat the same first process of rolling and folding 4-5 more times on the greased and vital wheat gluten floured-parchment paper. Basically what we are looking for is for our butter to be less chunky and a bit more "streaky" in the dough.
If you feel you need to, place your dough back in the fridge for 20 more min and repeat this process one last time, rolling and folding 3-5 extra times prior to preparing your pastries. (I did this and I believe letting it chill and adding more layers 3x is what gave me such a nice pastry).
After your final rolling and folding, place your dough back in the fridge to chill for 20 additional min (I know it's repetitive, but it's worth it, I promise!)
Pre-heat your oven to 375*F (If you find your oven browns things quickly, you may want to lower the temperature to the next setting down).
Once your dough has chilled, flour your surface very well and roll it out into a rectangle one final time, this time, roll it width-wise as well as length-wise to form a nice large and thick rectangle. You want your dough thin but still thick enough that it won't tear too easily.
Use a pizza cutter or sharp knife to slice the uneven edges off your rectangle (save the scraps!) Then cut the rectangle into 12 smaller squares or rectangles.
Lift 2 rectangles gently using a spatula (or your hands if it isn't sticking at all) just to make sure you can lift them. Set them side-by-side and then top one half with a small spoonful of the cream cheese mixture.
Take the second piece of dough and place it on top of the first. Use your hands to press the edges of the pastry pieces together (as if we were making ravioli) then used a greased fork to gently press the edges of the dough together further.
Place the finished pastry on a parchment-lined and greased baking sheet.
Repeat this process for the rest of the dough. Re-roll out your scraps to get the last pastry.
Cut 2-3 small slits into the top of each pastry to allow air to escape.
Then brush the tops of the pastries lightly with a little of an egg wash (1 egg whisked with 1 tbsp water).
Bake the pastries for 18-20min or until a deep golden brown (you can reduce the oven temperature slightly part-way through if you find them browning quickly).
Top the pastries with powdered sweetener using a sifter. Serve warm! Enjoy the BEST Keto Strawberry and Cream Cheese Puff Pastries!

Notes

Ingredients Links

Vital Wheat Gluten
Carbalose
Xanthan gum
Almond Flour
Powdered Monkfruit/Erythritol Sweetener
Oat Fiber

Tips For Making Keto Strawberry and Cream Cheese Filled Puff Pastry

When first making the dough, DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle extra vital wheat gluten as you are rolling and folding it.
If your dough rolls out messy and looks rough at first, that's completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
This pastry browns faster than traditional so it's best to bake it at 375*F. If you find the outside cooking before the center, simply lower the baking temperature slightly part-way through baking.
For the sugar free raspberry jam, you can also make homemade raspberry sauce or jam and just add a bit of that to the cream cheese mixture instead!