Here is my Keto version of an old breakfast favorite. Who am I kidding, I ate these a box at a time at 11pm.



20180226_115856.jpg

Dough

3 Oz. shredded Mozzarella

1.5 Oz. Almond Flour

1/2 tsp. baking powder

1.5 Tbs. powdered sweetener


20180225_142755.jpg

filling

1-2 strawberries

1/4 c. water

1 Tbs. sweetener


Icing

1 Tbs. butter

2 Tbs. cream cheese

1 Tbs. sweetener

1 Tbs. heavy cream



  • Melt your mozzarella in a microwave safe bowl in the microwave in small bursts. You don’t want to heat your cheese up too much or too fast. For this amount of cheese I would recommend 20 seconds, stir, back in for another 20 seconds. Remember, you can always pop something back in to warm a bit more but you can’t uncook something.

  • In a separate bowl, combine your Almond flour, the sweetener and the baking powder. If you don’t have powdered sweetener I would either grind it up in your blender to powder it, or add it to your mozzarella so that it has some time to dissolve. I would add it after it’s melted and mix well.

  • Take your dough and roll it in between two pieces of parchment. I roll out until it’s pretty thin, less than a quarter inch thick into a square or rectangle shape.

  • Prepare your filling by simmering the strawberries and sweetener and water in a small sauce pan. I mash the strawberries against the sides of the saucepan with a wooden spoon as they simmer. You can also start with finely chopped strawberries but I’m lazy! Continue stirring the mixture as it simmers until it has thickened. If you have issues with thickening you can add a tiny sprinkle of Xanthan gum. Be very careful with this ingredient if you haven’t used it before, a little goes a long way and adding too much will make your filling too gummy. Spread your filling on one side of your square.

  • Take an egg wash and run it around the inside edge of the entire sheet of dough. Fold the empty side over the filled side and press gently to seal the edges. Sometimes I cut the edges straight with a pastry cutter. You do not have to do this! Bake your pastry on a piece of parchment, the one you used to roll the dough out will do just fine, at 350 for 8-10 minutes. Once cooled, drizzle the top with your icing and enjoy!

I usually get two servings out of one pastry.

20180225_143015.jpg
20180223_145251.jpg

 

Storage tips! Store in an airtight container or ziplock bag in the fridge. :)