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.
Preheat oven to 350º Fahrenheit. Have a rolling pin and 2 sheets of parchment, about 18" long, within reach.
Place all filling ingredients in a food processor. Pulse until the mixture reaches a mealy texture. Set aside.
In a large heavy sauce pan, whisk together the almond flour, granulated stevia/erythritol blend, xanthan gum and baking powder until well blended.
Add the egg and vanilla extract. Whisk together.
Stir in the shredded mozzarella cheese. Mixture will not be homogenous.
Place sauce pan containing the dough mixture over very low heat. Stir constantly until cheese melts and the mixture becomes dough-like.
Turn dough out onto one of the sheets of parchment. Shape into a rectangle.
Cover the dough with the second sheet of parchment. Roll dough out into a rectangle about 13" x 8.5".
Spoon the almond mixture on half of the long side of the dough. Leave about 1/2 inch to seal the dough together later.
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.
Cut the pastry crosswise into 3 equal sections. On each section, make 4 slits in the sealed area to create the 5 "toes".
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.
Brush the pastries with the egg wash, then sprinkle a few sliced almonds on each.
Bake in the preheated oven until golden brown--about 23-26 minutes.
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.
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
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