Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup assorted berries (strawberries, blueberries, raspberries)
- 1 tbsp lemon juice
- Sweetener of choice (to taste, optional)
Instructions
- Mix almond flour, coconut flour, baking powder, and salt in a bowl. Add softened butter, eggs, and vanilla extract; combine until soft dough forms.
- Roll out the dough between two parchment sheets to 1/8 inch thick and cut into rectangles.
- Combine assorted berries with lemon juice in a saucepan. Add sweetener if desired, and heat until jam-like; cool slightly.
- Place a spoonful of filling on half of the dough rectangles, cover with another rectangle, and seal edges. Bake at 350°F (175°C) for 15-20 minutes or until golden.
Notes
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- These pastries are versatile; feel free to substitute berries with sugar-free jams or other fruits.
- Dough can be made in advance and refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low-carb, Sugar-free
Nutrition
- Serving Size: 1 pastry
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg