My daughter worked with a caterer one summer and learned how to make puff pastry. Ever since she first noticed the low carb mozzarella stromboli dough she thought it could be made into a low carb puff pastry.
To be honest I didn’t really see how until now but I’m calling this one a Lighter Low Carb Pastry Crust THM S Low Carb.
Although it doesn’t qualify as a puff pastry it’s lighter than anything I’ve tried yet and does edge a lot closer to it than ever before!
The consistency and flavor of this pastry is different, of course, but when fresh from the oven (or even later when reheated briefly) it is so good!
This melt in your mouth bread does not just inch us closer to the puff pastry experience it leaps forward.
Up until now, I have enjoyed the mozzarella/fathead/stromboli dough probably as much as any other, desperate for pastry but die-hard THMer or low carber.
I published these because there weren’t any that I could find and since I truly love flatbread sandwiches I needed them! Later the first THM Friendly Mozzarella Dough Roundup was posted on this blog and it is a lovely collection of this type of bread.
Along the way, there have been other recipes I tried to adapt using this dough and they were okay but something was missing…
Enter this recipe for Lighter Low Carb Pastry which I adapted from Up Late Anyway.com’s Cheese Danish.
This version uses butter in place of the cream cheese typically used in this type of mozzarella bread and lightens the texture of this dough up nicely.
Then after seeing the recipe for Keto Fathead Rolls at How To This and That.com I subbed in 1 full tablespoon of baking powder instead of the 1/2 teaspoon called for in the normal fathead doughs and of course, used baking blend in place of the almond flour. I’m super excited to bring this latest version of this dough to you and hope you get a chance to try it right away!!
Here are a couple of creations that I’ve come up with that use this dough with many more to come!
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Lighter Low Carb Pastry Crust
Lighter Low Carb Pastry Crust, when fresh from the oven, does not just inch low carb pastries closer to the puff pastry experience it is a solid leap forward.
- Preheat the oven to 375 degrees
- 1 1/4 cup 2% low-fat mozzarella shredded cheese
- 4 tablespoons butter, cut into 8 pieces to melt more easily
- 3/4 cup THM Baking Blend or try sub*
- 1 teaspoon gentle sweet or 1/2 teaspoon pyure or truvia
- 1 tablespoon baking powder
- 1 large egg
Directions for the crust:
- Melt 1 1/4 cup shredded mozzarella cheese and cut up butter in the microwave for 1.5 minutes. Stir quickly once all is melted. Stir very well.
- Working quickly, add the baking blend and baking powder to the top of all the wet ingredients and mix in with a big heavy fork or spoon. When it is well mixed add the egg to the top and mix in well again. *see note.
- Plop the thoroughly mixed dough onto parchment paper and cover with another piece of paper. Press the dough down carefully with your hands and then roll lightly with a cylindrical shaped glass bottle or rolling pin working from the inside and feathering the crust out toward the edges.
- I have found this dough works easily and is not super messy or sticky when using the baking blend. As you feather the dough out toward the edges periodically lift the paper and shape it into whatever shape you want.
- For example to make a pie crust cup your hands and round the edges then replace the paper and keep rolling lightly. To make smaller pastry crusts just roll out one large square or rectangle piece of dough and cut into desired shapes.
- To make the little rolls of course you won't need to roll it at all just plop it onto the parchment and press it into a log and cut it into 4 pieces and roll them into balls of the same size. Then cut the balls in half and bake until done.
- For a pie crust just roll in a 9-10 inch circle or press into a lightly oiled 9-10 inch pan starting from the center and working your way out with damp hands and bake in a preheated oven for 5 minutes which will just dry this crust out if you need a custard type crust that you will fill and continue to bake.
- Bake for a few additional time until golden brown for a fully baked pie crust that will be ready to fill and eat.
- Keep a close eye on this and don't let it burn.
*The sweetener may be cut in half for a more savory bread but it helps cut the extra salty taste from the baking powder and the baking blend taste so I wouldn't leave it out.
*The egg mixes in well so don't be concerned that everything is already mixed when you add it. It is very important that everything is mixed in before the egg is added because you want to add the egg to a cooled mixture, not a hot one.
*If you just don't have the baking blend you can try subbing 1/4 cup golden flax seed, 1/4 cup coconut flour, and 1/4 cup almond flour for the baking blend. I have not tried it in this particular recipe but many enjoy this sub