Keto Filo Pastry Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| CK Almond FlourCK brand recommended; a 50/50 almond + chicken flour blend also works | 2 cups | 240 g | 480 g | 720 g | 960 g |
| Xanthan Gumor 4 tsp (16 g) gelatin powder | 1 tsp | 4 g | 8 g | 12 g | 16 g |
| Salt | 1/2 tsp | 4 g | 8 g | 12 g | 16 g |
| Avocado or Olive Oil | 5 tsp | 17 g | 34 g | 51 g | 68 g |
| Vinegar | 1 tbsp | 13 g | 26 g | 39 g | 52 g |
| Warm Waterabout 40 C | 2/3 cup | 130 g | 260 g | 390 g | 520 g |
Apple Strudel Filling and Topping
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Keto Apple Jam or Apple Pie Fillingamount not stated in the video; recipe from the Keto Apple Jam video (part 1) | about 1 cup, heated (estimate) | 240 mL | 480 mL | 720 mL | 960 mL |
| Unsweetened Dried Cranberries | 1 tbsp | 10 g | 20 g | 30 g | 40 g |
| Desiccated Coconutamount not stated in the video | 1 tbsp (estimate) | 6 g | 12 g | 18 g | 24 g |
| Slivered Almondsa few; amount not stated in the video | 1 tbsp (estimate) | 10 g | 20 g | 30 g | 40 g |
Egg Wash
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Egg | 1 large | 1 piece | 2 piece | 3 piece | 4 piece |
| Almond Milkor water | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
Keto Caramel Sauce
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Butterbrowned over medium heat | 1/3 cup | 75 g | 150 g | 225 g | 300 g |
| Powdered Sweetenerallulose or powdered sweetener so it dissolves | 3 tbsp | 30 g | 60 g | 90 g | 120 g |
| Heavy Creamthe extra 2 tbsp go in after cooling | 1/2 cup + 2 tbsp | 140 g | 280 g | 420 g | 560 g |
| Salt | 1/2 tsp | 1 g | 2 g | 3 g | 4 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|
| CK Almond Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Vinegar | 1 teaspoon lemon or lime juice | 2 teaspoons white wine | | | |
| 1 | 1 | 2 | | | |
| Egg | 2 yolks plus 1 tablespoon cold water | 3 tablespoons vegetable oil plus 1 tablespoon water (for baking) | 3 tablespoons mayonnaise (for cakes) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitute | half a banana mashed with 1/2 teaspoon baking powder |
| — | — | — | — | — | — |
| Almond Milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | | |
| 1 | 0.333 | 0.5 | 0.75 | | |
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Heavy Cream | 3/4 cup milk plus 1/3 cup melted butter (this will not whip) | | | | |
| 1 | 0.75 | | | | |
Cook with Mel’s keto holiday series continues: an egg-free filo pastry made with almond flour and xanthan gum, a keto apple strudel assembled from it, and a sugar-free caramel sauce. Part 1 of the series covered the keto apple jam used as the strudel filling. The pastry dough also works for pies, custard danishes, and pressed pie crusts – roll it thin and it behaves like real filo.
Keto Filo Pastry
- Combine the almond flour, xanthan gum, and salt in a bowl and mix to distribute the xanthan gum.
- Add the oil, vinegar, and warm water. Mix until a soft ball of dough forms.
- Knead by hand until smooth – the dough is soft and not sticky.
- Divide the dough into workable pieces and roll each piece as thin as possible between two sheets of parchment paper. If it gets too sticky, sprinkle with bamboo fiber or add another tablespoon of almond flour.
- Use for the strudel below, or for pies, danishes, and pie crusts.
Keto Apple Strudel
- Preheat the oven to 180 C (350 F).
- Cut the rolled pastry into a square and mark it into thirds. Cut strips into the two outer thirds, leaving the middle solid.
- Lay the heated apple jam or apple pie filling down the middle. Add the dried cranberries, desiccated coconut, and slivered almonds.
- Fold the strips over the filling one at a time, alternating from each side.
- Whisk the egg with the almond milk (or water) and brush the pastry with the egg wash. Sweeten the pastry dough beforehand if you want a sweetened filo.
- Bake on a wire rack (so escaping juices do not make the bottom soggy) for about 20 minutes, until golden.
Keto Caramel Sauce
- Melt the butter over medium heat and let it brown.
- Stir in the powdered sweetener or allulose and whisk until dissolved.
- Add the salt and 1/2 cup of the heavy cream. Keep whisking until the sauce calms down and thickens.
- Turn off the heat, let it cool for about 15 minutes, then whisk in the remaining 2 tbsp heavy cream.
- Strain the sauce if your sweetener leaves graininess. Cool completely; store in the refrigerator for 3 to 4 days.
Notes
Servings: 6 per strudel (pastry dough only) and 8 tbsp per caramel sauce batch. Per strudel serving: 222 kcal, 10 g protein, 1 g net carbs (9 g total), 17 g fat, 7 g fiber. Per tbsp of caramel sauce: 129 kcal, 0.5 g protein, 4 g net carbs, 14 g fat, 0 g fiber.
Nutrition comes from the creator’s whole-recipe totals in the video description (filo pastry: 1334 kcal, 62.5 g protein, 101.5 g fat, 44.9 g fiber; caramel sauce: 1031 kcal, 4.4 g protein, 113 g fat, 0 g fiber), divided by 6 servings and 8 tbsp. The strudel per-serving figures cover the pastry dough only – the filling (apple jam, cranberries, coconut, almonds) is not included; see the Keto Apple Jam video (part 1) for its nutrition.
Estimates: the filling quantities (jam, coconut, almonds) are not stated in the video and are reconstructed from visuals. Salt: the written recipe says 1/2 tsp (4 g); the voiceover says 1/4 tsp – either works. Metric weights are the creator’s own conversions from the video description.