Keto Quick Puff Pastry Test 1

Total Time: 50 min = 20 min (prep), 30 min (chill)
Yields: 32 squares
Difficulty: Moderate
Macros: 94 cal, <0. 1 g net carb, 7. 2 g fat, 4. 5 g protein

Original Instagram link: https://www.instagram.com/p/BftLWoYlqVM/

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Ingredients

• 240 g (8 oz) keto flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 280 g (10 oz) cold butter, cubed
• 156 g (5 oz) cold water

Directions

1. In a large bowl, combine keto flour, baking powder, and salt.
2. Add butter and toss to coat.
3. Turn out onto a flat surface, and begin to cut the butter into the flour with your hands or bench scraper. Flatten and push the butter into the flour with the palm of your hand. Don’t let the butter melt!
4. Gather the dough and make a well.
5. Add half of the water into the well, and with a dough scraper slowly combine the water and flour.
6. Repeat with remaining water until a workable dough forms (you may not need all the water).
7. Pat into a rectangular shape.
8. Roll out to about 10” x 12”, and dust off excess flour.
9. Make a trifold (like a business letter) with the short side facing you.
10. Flip the dough over, and rotate 90 degrees.
11. Repeat roll-trifold-flip-rotate another 5 times making sure to fold and rotate in the same direction each time.
12. Wrap dough in plastic, and chill at least 30 minutes before using.

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Notes:
My dough had some cracks, so I could’ve used a bit more water (I used about 65%). This is a far cry from traditional puff pastry, but it’s a step closer!