Behold the mighty Keto Almond Bear Claw! I have made this treat in a long, danish like log or also as individual pastries. I love this filling so much that i could PROBABLY eat it alone. This recipe can be made with my basic fathead dough recipe or with this variation. Both are delicious.
3 tbs. butter
2 Tbs sweetener
1 tbs. heavy cream
1/4 tsp. almond extract (i have used up to 1/2 tsp. and it was good) when using flavors in a recipe for the first time, start small. I also like this one.
1/4 c. sliced almonds
1/8th tsp. xanthan gum (optional)
1 tbs. butter
4 tbs. heavy cream
2 tbs. sweetener
1/4 tsp. vanilla
1/2 tbs. cream cheese
Make your dough just like you would any fathead type dough. Melt your mozzarella slowly in a big microwave safe bowl. For full instructions on assembling the dough see my fathead dough post. I mix my sweetener in with my egg before adding it to my melted cheese. If you are making individual Bear Claw pastries, with the little toes, divide your dough into 3 equal portions and roll into long rectangles. If you are making one long pastry, roll the dough out into a big square. I find it easier to roll out when still warm. Set dough aside on a parchment lined baking sheet. Pre-heat your oven to 350. In a small saucepan, melt your butter for your filling and then add the cream and sweetener. I usually let this mixture bubble together for a minute or two before I add my almonds. I tend to buy small packets of sliced almonds in the baking section. I add most of the packet, reserving a few pieces for the top. Once your mixture is bubbly and thickened a bit cut off the heat or remove the saucepan from the heat and keep stirring for another 20-30 seconds. If the mixture isn’t thickening up you can add a tiny dash of xanthan gum. I use this. Keep stirring your filling mixture as it cools. Prepare to fill your pastry! If you are making 3 little bear claws, fill 2/3rds of your rectangle with the filling mixture. Fold the empty third over the filled pastry to about the halfway point, as shown. Take that section and fold it over the remaining pastry. You should end up with a cute little square. Press your edges together gently to seal. Take a small knife or pastry cutter and cut 5 little toes. You’ll want to cut little strips from the halfway point, not all the way through. Sprinkle with remaining almond slices, if you so desire :)
Bake for 12-15 minutes at 350. You may need more time. I always say you can leave something in longer, but you can’t unburn something. Start checking at 12 minutes and take them out when they reach a nice golden brown. While they bake, prepare your glaze. I make my glaze in the same little sauce pan I used for my filling. Melt all the ingredients together on low/low-med heat while stirring. Once it’s well mixed I turn off the heat. The glaze will thicken up as it cools. If it’s too thick by the time you’re ready to spread it on your Bear Claws you can heat it back up gently while stirring. If it’s really thin, you can add a bit more cream cheese or some xantham gum to thicken it up. No need to wait until your pastry is totally cool to pour your glaze over it. You can also follow the steps for my Cream Cheese Danish if you’d rather have one long dessert pastry to slice up. I have made this both ways and it alllll tastes the same. For portion control reasons, I prefer the one long solid pastry. I cut tiny slices (so I can have more :)
Storage tips! I store these in a ziplock bag or air tight container in the fridge. If you won’t be enjoying them within a week you can freeze them too. Slice them into your desired portions and store in a ziplock in the freezer. To warm, place on a microwave safe plate and zap for 30 seconds. You may need more time but start slow. :)
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Nutrition information. Nutrition information is calculated based on 6 servings. This is half of a pastry if you make 3 actual bear claws or 1/6th of the almond danish. I find this to be a rather large serving and usually only eat 1/4 of a pastry. These macros are calculated based on the ingredients that I use, like Kirland brand Almond flour. Your ingredients may have different carb counts. Use this information as a guide only. You may want to calculate your own nutritional data. I use the free version of My Fitness Pal. :)
Fat: 33.1 g.
Carbs: 6.1 (- 3.9 fiber) Net carbs = 2.2
Protein: 15.6 g.
Nutrition information includes dough, filling, AND glaze. You can always skip the glaze if you are trying to make this recipe as low calorie as possible. If you choose to go this route I would add another Tbs. of sweetener to your filling :)