Keto Napoleon

The recipe makes 6 servings.

Ingredients:

For the Puff Pastry
2 cups almond flour (200 g)
¼ cup coconut flour (30 g)
1 tsp xanthan gum
½ tsp fine sea salt
½ cup cold unsalted butter, cubed (113 g)
1 large egg
1 Tbsp apple cider vinegar (15 ml)
3–4 tbsp ice-cold water (45–60 ml)

For the Vanilla Crème Patisserie
2 scoops HLTH Code Vanilla
1¼ cups heavy cream (300 ml)
3 large egg yolks
Pinch of salt

To Garnish
1 scoop HLTH Code Vanilla, optional

Instructions:

For the Puff Pastry

In a mixing bowl, whisk the almond flour, coconut flour, xanthan gum, and salt.

Cut in the cold butter until pea-sized pieces remain visible.

Add the egg and vinegar. Gradually add ice water just until the dough comes together.

Shape into a rectangle, wrap tightly, and refrigerate for 30 minutes.

Roll the dough between parchment paper into a long rectangle. Fold into thirds like a letter.

Chill for 15 minutes, then repeat rolling and folding two more times.

Roll the chilled dough to ¼-inch (6 mm) thickness.

Preheat the oven to 375°F (190°C).

Cut the dough into 3 equal rectangles, transfer to a lined baking sheet, and dock lightly with a fork.

Bake for 18–22 minutes, until golden.

Cool completely while making the cream.

For the Vanilla Crème Patisserie

Heat the cream gently in a saucepan until steaming.

In a bowl, whisk the egg yolks, HLTH Code Vanilla, and salt.

Slowly pour the warm cream into yolks while whisking to temper.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick and smooth.

Transfer to a shallow container, cover directly on the surface, and chill for 30 minutes until set.

Assembling the Napoleon

Place one pastry rectangle on a serving plate.

Pipe or spread a generous layer of vanilla crème pâtissière.

Top with a second pastry layer and repeat.

Finish with a third pastry layer on top.

Chill the assembled Napoleon for 20 minutes, and lightly dust with HLTH Code Vanilla just before serving.

Nutritional breakdown Recipe makes 6 servings.

455 Calories
15g Protein
38g Fat
5g Fiber
9g Total Carbs
4g NET Carbs