This Low-Carb Strawberry Pastries Recipe makes delicious strawberry-filled pastries. These pastries can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
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The smell of strawberries always takes me home to the days of picking up dozens of baskets of strawberries from a friend of ours. This friend had a strawberry patch so prolific she probably could have supplied the whole town with mountains of berry goodness.
We would load up the back seat of our VW bug and my job was to sit with them and keep them from spilling all over the floor. This job, of course, came with benefits. My berry-stained hands and the juice dripping down my chin told the story about the inventory shrinkage that happened on the way home.
We would spend the next day in the kitchen making jam and strawberry sauce. I wasn’t crazy about hulling the strawberries, (except that it gave me the chance to pop yet a few more in my mouth when my mother wasn’t looking), but I loved making the jam. The best part was when my mom skimmed off the foam from the top and put in a bowl. I ate the foam by the spoonful, letting the sweet strawberry goodness melt in my mouth.
Strawberry jam was the inspiration for this recipe. While I no longer eat jam by the spoonful, I still love the idea of enjoying it in a low-carb way. These pastries are made with a slightly sweetened mozzarella dough modeled after the dough I used for the bear claws. Inside, is a jam-like strawberry filling.
I ate one of these pastries for breakfast this morning and couldn’t decide if I liked the filling or the pastry dough more. I licked out a bit of the filling and contemplated the rush of strawberry. Then I tore off a bit of pastry and savored the sweetness. The next thing I knew, I looked down at the plate and there were just a few crumbs and a smear of filling. Not sure where the pastry went! I nibbled up the crumbs and licked the ruby syrup off the plate and still couldn’t decide. I think I need another. Let me know which one you like best! Enjoy!
-Annissa
No one will believe these Strawberry Pastries are low-carb and gluten-free. These treats are loaded with jammy strawberry goodness and receive rave reviews from those who have made them.
Low-Carb Strawberry Pastries Recipe
This Low-Carb Strawberry Pastries Recipe makes delicious strawberry-filled pastries. These pastries can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
Ingredients
For the strawberry filling:
- 2 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3/4 cup fresh strawberries (4 oz.) sliced
For the pastry dough:
- 1 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mozzarella cheese (8 oz) finely shredded
Instructions
For the strawberry filling:
In a small (about 1 1/2 quart) saucepan, whisk together the two tablespoons of sweetener and the xanthan gum.
Slowly add the lemon juice and the water, whisking between additions. Add the sliced strawberries.
Place pan over medium low heat. Bring mixture to as simmer, stirring frequently. Turn heat to low. Simmer until mixture has thickened and is jam-like. Set aside while making the dough.
For the pastry dough:
Preheat oven to 350º Fahrenheit. Have a rolling pin, a baking sheet, and two sheets of parchment (about 18" long) within reach.
In a large, heavy saucepan, whisk together the almond flour, granulated stevia/erythritol blend, xanthan gum, and baking powder.
Whisk in the egg and the vanilla extract. Mixture will not be completely blended.
Stir in the mozzarella.
Place saucepan over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes a dough.
Turn dough out onto one of the sheets of parchment. Shape into a thick rectangle.
Cover dough with the other sheet of parchment. Roll out dough into a rectangle, about 9" X 12". Remove the top sheet of parchment and use it to line the baking sheet.
Cut the dough in half lengthwise, then cut crosswise to create eight equal rectangles.
Spoon the strawberry filling in the middle of four of the sections, being careful not to get too close to the edges. Leave about 1/2 inch of the uncovered.
Cover the strawberry covered sections with the other four rectangles of dough.
Using a fork, press down on the edges to form a seal. Place the pastries on the prepared baking sheet.
Using a sharp knife, cut holes in the top so steam can vent while they bake. Be sure the holes go all the way through the dough. Otherwise, they will pop open at the seams while they bake.
Bake in the preheated oven for 19-22 minutes or until the tops are golden brown. Check them frequently, because the bottoms will burn quickly. Remove from oven. Allow to cool 5-10 minutes before enjoying. Store any leftovers refrigerated in an airtight container.
Recipe Notes
Serving size: 1 pastry
Per serving:
Calories: 360
Carbs (g): 10
Fiber (g): 4
Protein (g): 20
Net Carbs (g): 6
These are wonderful! I just made them.
I’m so glad you enjoyed them! Thanks for the feedback!
-Annissa
These are so delicious. Can’t wait to have them again!
Thanks!
These were wonderful! Thank you for this recipe!
You’re welcome! glad you enjoyed them!
Annissa
Can you leave out the xantham gum? What does it do?
Xanthan gum helps replace the gluten and acts to help hold the dough together. In this recipe, the mozzarella also helps with this, so you may be able to get away with leaving it out. I also think the xanthan gum makes to dough a little more slippery, so you may have more issues with the dough sticking to the parchment if you don’t use it. Let me know how it goes!
-Annissa
Wouldn’t you also subtract the erythritol from the total carbs as well?
Yes. I usually just subtract erythritol in the first calculation and don’t count it in the total carbs. Because of that, I don’t subtract it in the calculation for net carbs as it has already been removed.
-Annissa
Can I maybe sub the almond flour for coconut flour?
Nikolina,
Almond flour and coconut flour can’t be substituted for each other. While the recipe could probably be made with coconut flour, I don’t know how much it would take.
-Annissa
Just be careful as coconut flour absorbs so much more moisture than almond
Ive made rhis recipe about three times now. It is simply delicious! I’ve used half of almond flour and subbed the other half with THM Baking blend. The dough is easier to work with. Thank you for this recipe.
Yummy Yummy
This sounds delicious! Would it work with blackberries or blueberries?
Yes, it would work fine with either one.
I can’t do citrus. What could I substitute for the lemon juice in the filling? Excited to try this recipe!
You could substitute water with a pinch of unbuffered vitamin C powder.
-Annissa
can I use a hard tasty cheese? I have all the ingredients excrpt for the mozarella, and I’m keen too try straightaway. thanks.
A hard cheese won’t give the dough the elasticity that mozzarella provides/
-Annissa
Can you freeze these? Trying for the first time!
I haven’t tried freezing them, but I’m fairly certain it should work. You may need to reheat from frozen in an oven to keep them from getting soggy as they defrost.
Why was my dough so sticky and hard to work with. Also mine was golden brown as your picture shows but even after cooling we’re very soft. Yours looks crispy as if they were in a toaster.
Randon,
I’m not sure what would have made your dough so sticky. Maybe you used the wrong amount of something. Too much cream cheese would make it more sticky. I would describe the dough texture of these to be more like a pastry than like a Pop Tart if that makes sense.
-Annissa
Ohh I’m gonna make these tomorrow with the blackberries that we picked up today, I’m also thinking may a combination of different berries. I’ve been craving a poptart since my mom ate one last week. If she’s a good girl I might share one with her , maybe.
These are absolutely AMAZING! Made them exactly as outlined above. They came out perfect.
The recipe calls for two cups mozzarella, then in parentheses you have 8 oz. Do you use two cups, (16 oz) or one cup (8oz)?
These sound delicious. I don’t wasn’t to ruin them. Thank you
I typically go by the weight measurement. People get confused at the difference between wet and dry measurements. While 8 ounces of water is one cup, when you shredded cheese, then measure it by a dry cup measure, it typically takes about 4 ounces of cheese to make a cup. It’s kind of like the difference between a cup of feathers and a cup of lead, though I don’t recommend eating either feathers or lead. Lol!
-Annissa