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The directions for this one seem a little daunting, but don’t worry. These pastries aren’t difficult to make. The process is just a bit lengthy. Regardless, I hope you’ll still try these out! You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire batch = 24g net carbs
Separated into 6 pastries, each pastry = 4g net carbs

Ingredients:

Pastry:

• 2 large eggs
• 2 cups almond flour
• ½ cup dutch-process cocoa powder
• ⅓ cup monk fruit sweetener
• ¼ cup coconut flour
• ¼ cup water
• 4 Tbsp. melted butter
• ½ tsp. xanthan gum
• 1 Tbsp. instant coffee (optional)

Filling:

• 2 oz. softened cream cheese
• ¼ cup powdered monk fruit sweetener
• 1 Tbsp. water

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Directions:

1. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine all dry ingredients for the pastry (almond flour, dutch-process cocoa powder, monk fruit sweetener, coconut flour, xanthan gum, optional instant coffee). Mix well.
3. Add wet ingredients for the pastry into bowl (egg, water, melted butter). Mix well.
4. Separate dough in half. Half will be for the top of the pastry and half for the bottom.
5. Roll half of the dough onto the baking sheet lined with parchment paper. (The dough should be about ⅛ of an inch thick. If you don’t have a rolling pin, you can do what I did. Spread the dough with your fingers in a rectangular shape onto the baking sheet. Add an additional sheet of parchment paper on top of the dough, and press it flat with another baking sheet.)
6. Trim the excess and cut this dough into six smaller rectangles. Place baking sheet with dough into the freezer for 10 minutes.
7. Repeat steps 5 and 6 for the remaining dough.
8. In a small bowl, combine the ingredients for the filling (softened cream cheese, powdered monk fruit sweetener, water).
9. Remove the dough from the freezer after 10 minutes, and use a flat metal spatula to separate all dough rectangles. Place six dough rectangles on a large baking sheet lined with parchment paper.
10. In these dough rectangles, add 1 Tbsp. of filling to each and spread it out. (Try to leave a ½-inch border on the dough).
11. Place the remaining six rectangles exactly on top of the rectangles that have filling.
12. Using a fork, crimp all four edges of each pastry shut.
13. Bake for 22-25 minutes and let cool. (If you have any filling left over, you can decorate the top of each pastry).