Keto pastry

February 26, 2015

It happens way to often to most of us to pass by pastry shops and feel the awesome smell, yet not being able to taste them, due to the high carb composition. Especially the salty pastry, filled with cheese, pancetta, mushrooms… yumm!

Today I opened the fridge and saw a beautiful brick of goat cheese. Salty, full of flavor, perfect to fill some dough… Oh, wait, no dough for me! How about a keto batter for some keto pastry?


  • 100 grams white, fat cheese (goat cheese, feta cheese)
  • 2 eggs, separated
  • 2 tsp almond flour
  • sour cream for serving

Mix the yolks with the shredded cheese very well. In another bowl, beat the eggs until you get stiff peaks, then fold the almond flour with a silicone spatula. Pour the cheese mix and fold it too, with great care.

Set a tray with cooking paper. With a spoon, put 2 inch wide keto pastry puffs in the tray. You will get around 6. Leave them in the oven until light gold. Enjoy with a spoonful of sour cream!

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