These Low-Carb Bear Claws make a delicious breakfast treat or afternoon snack. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, lc/hf, or Banting diet.

Low-Carb Bear Claws on a sheet

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While I don’t eat high sugar treats anymore, I do enjoy window shopping in coffee shops and pastry cases. I don’t do this to make myself hungry or resentful about eating low-carb, I do it to get ideas for recipes to make. I know that pastry displays can be tempting and I want to give my followers low-carb choices.

I love to give my followers low-carb choices because eating a treat should be pleasurable. It shouldn’t bring about feelings of guilt or worry about health effects. 

Low-Carb Bear Claws ready to serve

The idea for these bear claws came straight from peering into a pastry case. This pastry is commonly made from yeast dough and filled with an almond filling. It is shaped to look something like a bear claw. Of course, the traditional version isn’t low-carb and would be a disaster for someone trying to achieve ketosis. 

So, I decided to makes a bear claw that my followers and I could enjoy with no guilt. My low-carb version features my trusty mozzarella dough (a version of what some people call “fathead” dough). I roll out the dough and fill it with almond meal made from scratch using a food processor.

The final result is a bear claw shaped pastry with a tender, lightly sweetened dough. The almond filling makes a tasty center with just the right amount of almond flavor and just enough sweetness to make it delectable.

While these pastries look and taste like a traditional bear claw pastry, they are much more filling. While most people could devour and entire traditional bear claw, I find  I’m satisfied with less than half of one of these low-carb bear claws. Because of this, I recommend slicing them for serving. I use the “claws” as a guide and slice them crosswise.

Each bear claw makes five slices. I have calculated the nutritional information per slice to make it easy on everyone. You may choose to eat 2-3 slices for a satisfying serving. If this is the case, simply double or triple the nutritional information as appropriate. 

I love eating these pastries warm. They are amazing straight out of the oven, but refrigerate well. Before eating, I simply place them on a baking sheet and put them in a 200º Fahrenheit oven for 15-20 minutes. This brings them back to their just out of the oven goodness. I don’t have a microwave, but if you use one, you could reheat in a microwave. 

This recipe for Low-Carb Bear Claws makes a delicious, guilt-free treat for breakfast of an afternoon snack. Kids will love their fun shape and adults with love the almond filling. They would make a perfect holiday morning breakfast. Enjoy!


Low-Carb Bear Claws ready to serve

Low-Carb Bear Claws ready to serve
5 from 3 votes

Low-Carb Bear Claws

These Low-Carb Bear Claws make a delicious breakfast treat or afternoon snack. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, grain-free, lc/hf, or Banting diet.

Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Annissa Slusher


For the almond filling:

For the dough:


  1. Preheat oven to 350º Fahrenheit. Have a rolling pin and 2 sheets of parchment, about 18" long, within reach.

For the almond filling:

  1. Place all filling ingredients in a food processor. Pulse until the mixture reaches a mealy texture. Set aside.

    Almond filling in the food processor

For the dough:

  1. In a large heavy sauce pan, whisk together the almond flour, granulated stevia/erythritol blend, xanthan gum and baking powder until well blended. 

    Dry ingredients ready to be mixed
  2. Add the egg and vanilla extract. Whisk together.

    Dough after the egg and vanilla have been added
  3. Stir in the shredded mozzarella cheese. Mixture will not be homogenous.

    Dough after mozzarella has been added
  4. Place sauce pan containing the dough mixture over very low heat. Stir constantly until cheese melts and the mixture becomes dough-like. 

    Dough after cheese has melted
  5. Turn dough out onto one of the sheets of parchment. Shape into a rectangle. 

    Dough ready to be rolled out
  6. Cover the dough with the second sheet of parchment. Roll dough out into a rectangle about 13" x 8.5". 

    Rolled out dough
  7. Spoon the almond mixture on half of the long side of the dough. Leave about 1/2 inch to seal the dough together later.  

    Dough with filling on top
  8. Brush a bit of egg wash on the uncovered 1/2 inch of dough. This will help seal the dough. Fold the dough in half length-wise, so the almond filling is covered. Press gently to seal the dough together. 

    Dough rolled over
  9. Cut the pastry crosswise into 3 equal sections. On each section, make 4 slits in the sealed area to create the 5 "toes".

    Dough cut into bear claws
  10. Line a baking sheet with a piece of parchment. I use one of the parchment sheets I used for rolling out the dough. Arrange the pastries on the baking sheet.

    Bear claws arranged on the tray
  11. Brush the pastries with the egg wash, then sprinkle a few sliced almonds on each.

    Bear claws with egg wash and almonds sprinkled on top
  12. Bake in the preheated oven until golden brown--about 23-26 minutes.

    Low-Carb Bear Claws on a sheet
  13. Remove from oven and allow to cool on a cooling rack. Slice before serving using the "toes" as a guide so that each claw makes 5 slices. A satisfying serving is 2-3 slices. Please note that nutritional information is per slice.

Recipe Notes

Each bear claw makes 5 slices

Per slice:

Calories: 166

Fat (g): 14

Carbs (g): 4

Fiber (g): 2

Protein (g): 8

Net carbs (g): 2