Keto Almond Cream Cheese Pastry Recipe

If you’ve ever stood in front of a bakery window with your stomach growling and your brain yelling “I’m on keto, walk away!”—this one’s for you.

This almond cream cheese pastry is buttery, nutty, just sweet enough, and doesn’t taste like you had to give up carbs to enjoy it. It’s not the kind of keto snack that tastes like someone mashed almonds into cardboard either. This one feels like cheating, but your carb count stays in check.

And yes, it actually holds together. No crumbly, weird texture. Just soft, slightly crisp edges and a rich, creamy center.

What You’ll Need

For the dough:

• 2 cups almond flour

• 2 tbsp coconut flour

• 1/3 cup erythritol (or monk fruit blend)

• 1/2 tsp baking powder

• Pinch of salt

• 1/2 tsp vanilla extract

• 1 egg

• 3 tbsp butter, melted

• 2 tbsp cream cheese, softened

For the filling:

• 6 oz cream cheese, softened

• 1/4 cup powdered erythritol

• 1/2 tsp vanilla extract

• 1 egg yolk

For topping:

• Sliced almonds (optional)

• A light brush of egg wash (just 1 beaten egg with 1 tsp water)

Step-by-Step: Make It Without the Fuss

Step 1: Set the mood

Turn on your oven to 350°F (175°C). Let it preheat while you get messy. Line a baking sheet with parchment paper—you’ll thank yourself later when clean-up takes 10 seconds.

Step 2: The dough

Grab a mixing bowl. Toss in almond flour, coconut flour, erythritol, baking powder, and salt. Give it a quick stir so it’s all evenly mixed.

In another bowl, beat the egg lightly. Add the melted butter, softened cream cheese, and vanilla extract. Mix that until it looks creamy and smooth.

Now, pour the wet into the dry. Stir with a spoon first, then get in there with your hands. The dough should feel soft and a little sticky but not too wet. If it’s too sticky, sprinkle in a pinch more almond flour.

Wrap it in plastic wrap and chill it in the fridge for 15–20 minutes. This helps it firm up so you can shape it without it falling apart.

Step 3: The filling

While the dough chills, make the filling. Toss the cream cheese, powdered sweetener, vanilla, and egg yolk into a bowl. Mix until it’s smooth and creamy—no lumps allowed.

You can use a hand mixer or just a fork if you’re feeling strong.

Step 4: Roll it out

Once the dough’s chilled, pull it out and divide it into 6–8 equal parts, depending on how big you want your pastries.

Roll each piece into a ball, then flatten it into a circle or oval. You can press them out with your hands on the parchment paper. No need to go for perfect circles—rustic is charming.

Make sure the center’s slightly thinner than the edges. That way, it holds the filling better.

Step 5: Fill ’em up

Spoon the cream cheese mixture right into the middle of each pastry. About 1 tablespoon per piece does the trick. Don’t overdo it or it’ll spill out in the oven.

Optional but worth it: sprinkle a few sliced almonds on top of the cream cheese. Adds a nice crunch.

Step 6: Seal the edges (optional)

You can leave the edges open for that classic danish look, or fold them up slightly to make a little border around the filling. Press them gently so they stay in place.

Brush the edges with your egg wash. This gives them that nice golden finish.

Step 7: Bake

Pop them in the oven and bake for 18–22 minutes. Keep an eye on them around the 17-minute mark. You want golden edges, not burnt bottoms.

When they’re done, let them cool for at least 10 minutes before moving them. They firm up as they cool.

Storage Tips (If You Don’t Eat Them All at Once)

• Fridge: Store in an airtight container. Good for 4–5 days. Reheat in the microwave for 10 seconds or in the oven for a few minutes.

• Freezer: Wrap them up, freeze for up to a month. Reheat straight from frozen—just toss in the oven at 350°F for 10–12 minutes.

 What They Taste Like

Think of a danish, but low-carb and without that sugar crash. The almond flour gives the dough a nutty flavor, almost like a soft shortbread. The cream cheese filling is slightly tangy and sweet, kind of like the middle of a cheesecake. And if you added sliced almonds, you get that bonus crunch.

It’s not dry. Not crumbly. And definitely not “keto weird.” People who don’t even follow keto have asked for seconds.

Switch It Up

Wanna change the filling? Go for it.

• Add a teaspoon of lemon zest to the cream cheese mix for a lemony twist.

• Drop in a few raspberries before baking—just a couple, don’t drown it.

• Swirl in a spoon of peanut butter if you’re feeling wild. Just don’t go too heavy or it’ll mess with the texture.

Why this Recipe Works

Let’s be real: most keto pastries taste like they gave up halfway through. This one doesn’t. The combo of almond and coconut flour gives it a better texture. The egg and baking powder help it rise just enough. And the cream cheese filling makes it feel rich, not dry.

You don’t need fancy equipment or hard-to-pronounce ingredients. No xanthan gum, no psyllium husk, none of that. Just real stuff you probably already have if you’ve made even one keto recipe before.

Personal Bit

I made this for the first time after a week of bland keto meals. I was cranky, bored of eggs, and honestly just wanted something that didn’t scream “I’m on a diet!”.

The first batch disappeared in an hour. My husband, who hates anything labeled “keto,” ate three. My neighbor stole one and then texted me at 10 PM asking for the recipe.

That’s when I knew I had to write it down.

Conclusion

If you’re tired of baking experiments that taste like punishment, this one’s worth trying. It’s simple, tastes like the real deal, and you won’t need a nap after eating it.

Try it once. You’ll probably be making it every weekend after that.

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