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This Low-Carb Strawberry Pastries Recipe makes delicious strawberry-filled pastries. These pastries can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
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The smell of strawberries always takes me home to the days of picking up dozens of baskets of strawberries from a friend of ours. This friend had a strawberry patch so prolific she probably could have supplied the whole town with mountains of berry goodness.
We would load up the back seat of our VW bug and my job was to sit with them and keep them from spilling all over the floor. This job, of course, came with benefits. My berry-stained hands and the juice dripping down my chin told the story about the inventory shrinkage that happened on the way home.
We would spend the next day in the kitchen making jam and strawberry sauce. I wasn’t crazy about hulling the strawberries, (except that it gave me the chance to pop yet a few more in my mouth when my mother wasn’t looking), but I loved making the jam. The best part was when my mom skimmed off the foam from the top and put in a bowl. I ate the foam by the spoonful, letting the sweet strawberry goodness melt in my mouth.
Strawberry jam was the inspiration for this recipe. While I no longer eat jam by the spoonful, I still love the idea of enjoying it in a low-carb way. These pastries are made with a slightly sweetened mozzarella dough modeled after the dough I used for the bear claws. Inside, is a jam-like strawberry filling.
I ate one of these pastries for breakfast this morning and couldn’t decide if I liked the filling or the pastry dough more. I licked out a bit of the filling and contemplated the rush of strawberry. Then I tore off a bit of pastry and savored the sweetness. The next thing I knew, I looked down at the plate and there were just a few crumbs and a smear of filling. Not sure where the pastry went! I nibbled up the crumbs and licked the ruby syrup off the plate and still couldn’t decide. I think I need another. Let me know which one you like best! Enjoy!
-Annissa
No one will believe these Strawberry Pastries are low-carb and gluten-free. These treats are loaded with jammy strawberry goodness and receive rave reviews from those who have made them.
5 from 8 votes
This Low-Carb Strawberry Pastries Recipe makes delicious strawberry-filled pastries. These pastries can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
Course Breakfast, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 19 minutes
Total Time 47 minutes
Servings 4
Calories 360 kcal
Author Annissa Slusher
Ingredients
For the strawberry filling:
- 2 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3/4 cup fresh strawberries (4 oz.) sliced
For the pastry dough:
- 1 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mozzarella cheese (8 oz) finely shredded
Instructions
For the strawberry filling:
In a small (about 1 1/2 quart) saucepan, whisk together the two tablespoons of sweetener and the xanthan gum.
Slowly add the lemon juice and the water, whisking between additions.Add the sliced strawberries.
Place pan over medium low heat. Bring mixture to as simmer, stirring frequently. Turn heat to low. Simmer until mixture has thickened and is jam-like. Set aside while making the dough.
For the pastry dough:
Preheat oven to 350º Fahrenheit. Have a rolling pin, a baking sheet, and two sheets of parchment (about 18" long) within reach.
In a large, heavy saucepan, whisk together the almond flour, granulated stevia/erythritol blend, xanthan gum, and baking powder.
Whisk in the egg and the vanilla extract. Mixture will not be completely blended.
Stir in the mozzarella.
Place saucepan over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes a dough.
Turn dough out onto one of the sheets of parchment. Shape into a thick rectangle.
Cover dough with the other sheet of parchment. Roll out dough into a rectangle, about 9" X 12". Remove the top sheet of parchment and use it to line the baking sheet.
Cut the dough in half lengthwise, then cut crosswise to create eight equal rectangles.
Spoon the strawberry filling in the middle of four of the sections, being careful not to get too close to the edges. Leave about 1/2 inch of the uncovered.
Cover the strawberry covered sections with the other four rectangles of dough.
Using a fork, press down on the edges to form a seal. Place the pastries on the prepared baking sheet.
Using a sharp knife, cut holes in the top so steam can vent while they bake. Be sure the holes go all the way through the dough. Otherwise, they will pop open at the seams while they bake.
Bake in the preheated oven for 19-22 minutes or until the tops are golden brown. Check them frequently, because the bottoms will burn quickly. Remove from oven. Allow to cool 5-10 minutes before enjoying. Store any leftovers refrigerated in an airtight container.
Recipe Notes
Serving size: 1 pastry
Per serving:
Calories: 360
Carbs (g): 10
Fiber (g): 4
Protein (g): 20
Net Carbs (g): 6
Nutrition Facts
Low-Carb Strawberry Pastries Recipe
Amount Per Serving (1 pastry)
Calories 360 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 91mg30%
Sodium 406mg18%
Potassium 98mg3%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 20g40%
Vitamin A 450%9%
Vitamin C 19%23%
Calcium 360%36%
Iron 1.6%9%
* Percent Daily Values are based on a 2000 calorie diet.
Julie on May 16, 2018 at 10:17 am
These are wonderful! I just made them.
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Harper and Annissa Slusher on May 16, 2018 at 7:10 pm
I’m so glad you enjoyed them! Thanks for the feedback!
-AnnissaReply
Chris on May 24, 2018 at 6:22 am
These are so delicious. Can’t wait to have them again!
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Harper and Annissa Slusher on May 24, 2018 at 8:28 am
Thanks!
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Natalie on June 4, 2018 at 9:34 am
These were wonderful! Thank you for this recipe!
Reply
- See AlsoStuffed Delicata Squash Recipe
Harper and Annissa Slusher on June 4, 2018 at 12:34 pm
You’re welcome! glad you enjoyed them!
AnnissaReply
Antoine on June 24, 2018 at 6:32 pm
Can you leave out the xantham gum? What does it do?
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Harper and Annissa Slusher on June 25, 2018 at 10:35 am
Xanthan gum helps replace the gluten and acts to help hold the dough together. In this recipe, the mozzarella also helps with this, so you may be able to get away with leaving it out. I also think the xanthan gum makes to dough a little more slippery, so you may have more issues with the dough sticking to the parchment if you don’t use it. Let me know how it goes!
-AnnissaReply
beth f on September 8, 2018 at 3:29 pm
Wouldn’t you also subtract the erythritol from the total carbs as well?
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Harper and Annissa Slusher on September 9, 2018 at 9:30 am
Yes. I usually just subtract erythritol in the first calculation and don’t count it in the total carbs. Because of that, I don’t subtract it in the calculation for net carbs as it has already been removed.
-AnnissaReply
Nikolina on September 15, 2018 at 7:35 am
Can I maybe sub the almond flour for coconut flour?
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Harper and Annissa Slusher on September 15, 2018 at 2:47 pm
Nikolina,
Almond flour and coconut flour can’t be substituted for each other. While the recipe could probably be made with coconut flour, I don’t know how much it would take.
-AnnissaReply
Shelley Marie Beilby on December 3, 2021 at 1:08 pm
Just be careful as coconut flour absorbs so much more moisture than almond
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Robin Luney on May 4, 2019 at 4:30 pm
Ive made rhis recipe about three times now. It is simply delicious! I’ve used half of almond flour and subbed the other half with THM Baking blend. The dough is easier to work with. Thank you for this recipe.
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Dana on May 17, 2019 at 4:35 pm
Yummy Yummy
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Pam on May 21, 2019 at 5:46 pm
This sounds delicious! Would it work with blackberries or blueberries?
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Annissa on May 21, 2019 at 8:38 pm
Yes, it would work fine with either one.
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Denise Abbey on May 23, 2019 at 10:04 am
I can’t do citrus. What could I substitute for the lemon juice in the filling? Excited to try this recipe!
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Annissa on May 23, 2019 at 2:53 pm
You could substitute water with a pinch of unbuffered vitamin C powder.
-AnnissaReply
Tricia on May 23, 2019 at 7:08 pm
can I use a hard tasty cheese? I have all the ingredients excrpt for the mozarella, and I’m keen too try straightaway. thanks.
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Annissa on May 26, 2019 at 2:39 pm
A hard cheese won’t give the dough the elasticity that mozzarella provides/
-AnnissaReply
Lisa Kelly on May 27, 2019 at 2:34 pm
Can you freeze these? Trying for the first time!
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Annissa on May 28, 2019 at 1:37 pm
I haven’t tried freezing them, but I’m fairly certain it should work. You may need to reheat from frozen in an oven to keep them from getting soggy as they defrost.
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Randon on June 18, 2019 at 11:00 pm
Why was my dough so sticky and hard to work with. Also mine was golden brown as your picture shows but even after cooling we’re very soft. Yours looks crispy as if they were in a toaster.
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Annissa on June 19, 2019 at 2:57 pm
Randon,
I’m not sure what would have made your dough so sticky. Maybe you used the wrong amount of something. Too much cream cheese would make it more sticky. I would describe the dough texture of these to be more like a pastry than like a Pop Tart if that makes sense.
-AnnissaReply
Shannon on August 15, 2019 at 9:00 pm
Ohh I’m gonna make these tomorrow with the blackberries that we picked up today, I’m also thinking may a combination of different berries. I’ve been craving a poptart since my mom ate one last week. If she’s a good girl I might share one with her , maybe.
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Penda Jones on April 29, 2020 at 4:06 am
These are absolutely AMAZING! Made them exactly as outlined above. They came out perfect.
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Duffylou on December 24, 2020 at 10:54 am
The recipe calls for two cups mozzarella, then in parentheses you have 8 oz. Do you use two cups, (16 oz) or one cup (8oz)?
These sound delicious. I don’t wasn’t to ruin them. Thank youReply
Annissa Slusher on December 24, 2020 at 4:36 pm
I typically go by the weight measurement. People get confused at the difference between wet and dry measurements. While 8 ounces of water is one cup, when you shredded cheese, then measure it by a dry cup measure, it typically takes about 4 ounces of cheese to make a cup. It’s kind of like the difference between a cup of feathers and a cup of lead, though I don’t recommend eating either feathers or lead. Lol!
-AnnissaReply
