Keto Puff Pastry Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Unflavored Whey Protein IsolateIsopure; pack the scoop tight -- hers came to 29 g | 29 g (1 packed scoop) | 29 g | 58 g | 87 g | 116 g |
| Coconut Flourweigh it; 1/4 cup is rarely exactly 30 g | 30 g (about 1/4 cup) | 30 g | 60 g | 90 g | 120 g |
| Oat FiberNaturtonix; leveled 1/4 cup + 2 Tbs ran about 30 g | 30 g (1/4 cup + 2 Tbs) | 30 g | 60 g | 90 g | 120 g |
| Gelatin | 1 tsp | 1 tsp | 2 tsp | 3 tsp | 4 tsp |
| Xanthan Gum | 1 tsp | 1 tsp | 2 tsp | 3 tsp | 4 tsp |
| Grated Buttergrate cold butter on a box grater, then freeze it before mixing | 85 g (3 oz, 6 Tbs) | 85 g | 170 g | 255 g | 340 g |
| Ice Waterstart with 5 Tbs and add more as needed | 6-8 Tbs | 7 tbsp | 14 tbsp | 21 tbsp | 28 tbsp |
| Saltpink Himalayan or any salt | Pinch | — | — | — | — |
Strawberry Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Keto Strawberry Jamfrom her biscuit-video jam recipe, or any sugar-free jam | 3 Tbs | 3 tbsp | 6 tbsp | 9 tbsp | 12 tbsp |
| Gelatinbloomed to stiffen the jam so it does not run out while baking | 1/2 tsp | 0.5 tsp | 1 tsp | 1.5 tsp | 2 tsp |
| Waterto bloom the gelatin | 1 tsp | 1 tsp | 2 tsp | 3 tsp | 4 tsp |
Cream Cheese Filling
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Cream Cheesesoftened | 57 g (2 oz) | 57 g | 114 g | 171 g | 228 g |
| Powdered Keto Sweetenerto taste | 1-2 Tbs | 2 tbsp | 4 tbsp | 6 tbsp | 8 tbsp |
| Lemon Juiceoptional | 1/2 tsp | 0.5 tsp | 1 tsp | 1.5 tsp | 2 tsp |
| Vanilla Extract | 1/4 tsp | 0.25 tsp | 0.5 tsp | 0.75 tsp | 1 tsp |
Strudel Icing
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Powdered Keto Sweetenersift for a lump-free icing | 3 Tbs | 3 tbsp | 6 tbsp | 9 tbsp | 12 tbsp |
| Heavy Creamor a nut milk, using less -- it is thinner | 2 Tbs | 2 tbsp | 4 tbsp | 6 tbsp | 8 tbsp |
| Vanilla Extract | 1/4 tsp | 0.25 tsp | 0.5 tsp | 0.75 tsp | 1 tsp |
Egg Wash
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|
| Egg Yolkthinned with a splash of water | 1 large | — | — | — | — |
| Water | A splash | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|
| Coconut 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 | |
| Grated 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 |
| Lemon Juice | 1/2 teaspoon vinegar | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind | | | |
| 1 | 0.5 | — | | | |
| Heavy Cream | 3/4 cup milk plus 1/3 cup melted butter (this will not whip) | | | | |
| 1 | 0.75 | | | | |
| Egg Yolk | 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 |
| — | — | — | — | — | — |
Method
- Grate cold (fridge-temperature) butter on a box grater onto a plate and freeze it before starting anything else. Room-temperature butter turns mushy and will not create layers.
- Whisk the dry ingredients together: 29 g packed whey protein isolate, 30 g coconut flour, 30 g oat fiber, a pinch of salt, 1 tsp gelatin, and 1 tsp xanthan gum. Weight matters here – measuring cups for coconut flour and oat fiber rarely hit the same gram count twice.
- Add the frozen grated butter to the flour mixture. Work it in with a fork so the butter stays in big cold chunks; touching it with your hands starts melting it immediately.
- Start with 5 Tbs ice water and mix with a fork. Add more water a half-tablespoon at a time until the dough just comes together with visible chunks of butter – about 6.5 to 7 Tbs, up to 8 in a warm house. Do not overwork it.
- Press the dough into a rough rectangle on plastic wrap, wrap it, and chill 15 minutes in the freezer (or 30 minutes in the fridge).
- Laminate: dust the work surface with oat fiber (it adds no carbs and does not dry the dough the way coconut flour does), roll the dough out, then book-fold it – fold the edges into the middle and fold over again. Re-dust if it starts sticking, fold once more if it stays cold, then return it to the freezer for 15 minutes. Repeat the fold-and-freeze cycle at least twice, ideally three times, for the flakiest layers.
- Meanwhile, make the strawberry filling: bloom 1/2 tsp gelatin in 1 tsp water, microwave until melted, and stir into 3 Tbs strawberry jam. Chill so it firms up enough to stay put inside the strudels.
- Make the cream cheese filling: mash 57 g softened cream cheese with 1-2 Tbs powdered sweetener, 1/2 tsp lemon juice (optional), and 1/4 tsp vanilla until smooth.
- Preheat the oven to 425 F.
- Roll the chilled dough out thin – about 1/16 to 1/8 inch – into a rectangle roughly 13 x 9.5 in. Trim the edges and cut it into 3 x 4 in rectangles (12 pieces total).
- Assemble: egg-wash the edges of four bottoms at a time so the wash does not dry out, spoon a little strawberry filling and cream cheese filling into the center of each, lay a second rectangle on top, press the edges to seal well, and crimp with a floured fork.
- Brush the tops with egg wash and bake at 425 F for a little over 15 minutes, until golden brown on top and around the edges.
- Transfer to a wire rack to cool for about 30 minutes before icing.
- Make the icing: whisk 3 Tbs powdered sweetener with 2 Tbs heavy cream and 1/4 tsp vanilla until smooth. Pipe or drizzle it over the cooled strudels.
Notes
Servings: 6 (per strudel). Per serving: 204 kcal, ~7 g protein, 13.5 g total carbs, 18 g fat, 11.1 g fiber, 2.4 g net carbs. Calorie/carb/fat/fiber values are from the video description; protein is estimated from ingredient totals.
Quantities: exact from the video description and narration. Only the egg-wash amounts are approximate (1 yolk thinned with a splash of water).
Filling leaks are the classic failure mode. The creator’s tested fixes: cut 3 slits in the top of each strudel before baking, seal the edges with your fingers instead of a fork, or freeze the sealed strudels for a few hours before baking. She also had clean results at 450 F for 14 minutes, and in an air fryer at 390 F air crisp – 8 minutes, flip, 2 more minutes.
The whole batch of puff pastry dough is about 8 g net carbs, so it works as a freezer staple: defrost in the fridge, roll out, and use it for anything you would wrap in crescent roll dough.
Source: Keto Upgrade, “Flaky Keto PUFF PASTRY!!!” (YouTube). The strawberry jam comes from her biscuit-video jam recipe: https://www.youtube.com/watch?v=K8I2y2C9Uu0