My favorite pastry, I could eat one of these from Panera Bread, every single day. Unfortunately, Panera’s isn’t Keto friendly so the hunt began.
One thing I found while experimenting with different recipes is that precision matters. It can be finicky. Make sure you use a food scale and measuring spoons/cups.
Don’t fret, it’s totally worth it! I plated one for myself and one for my friend that kept me company while I worked. We both enjoyed them immensely. Your turn! Get to baking .
3 tbsp – Butter (Kerry gold)
3 tbsp – powdered sweetener (I use this)
1 tbsp – heavy cream (land o lakes)
1/4 tsp – vanilla extract (I use this)
1/2 tsp – almond extract (I use this)
1/8 tsp – xanthan gum (I use this)
1/4 cup – sliced almonds (I use this)
4 tbsp – heavy cream (land o lakes)
1/2 tbsp – cream cheese (philly)
1/2 tsp – vanilla extract (I use this)
2 tbsp – sweetener (I use this)
2 tsp – Butter (Kerry gold)
Preheat oven to 350 degrees
Start by preparing your dough. Mix your dry ingredients in a bowl and set aside. In a microwave safe bowl melt your mozzarella cheese. Remove, stir, and add your egg. Once mixed well, add your dry mixture and blend well. If your mixture is too wet, add a bit more almond flour (if it’s too sticky it won’t fold/roll well and will flatten out like a pancake) you want a playdough consistency. Using parchment paper, place your dough ball between two sheets and roll out to about the thickness of a quarter (I tried rolling it very thin and we didn’t love the consistency as much although it worked just as well). Roll into a square and then cut your square into 4 long strips. Set a clean piece of parchment paper or my favorite (silicone mat) on a cookie sheet and place each strip evenly across the pan.
For the filling, add butter to your sauce pan over medium heat, once melted add sweetener and stir until bubbling. Add your extract and stir. Then add cream and xanthan gum and stir vigorously until thickens. Remove from heat and stir in almond slivers. Allow to cool slightly,
Spoon the mixture evenly onto each strip of dough and then fold into three. You can use a sharp knife and make slits like a traditional bear claw or you can leave it as is. Place into oven for 12-14 minutes. (We preferred a more browned crust)
While your bear claws are baking in a separate sauce pan (if you reuse the previous from your filling make sure you clean it out well, any xanthan gum residue will make your glaze clumpy). Add your cream cheese to pan and melt, once melted add your remaining ingredients until they’re blended and you have a smooth consistency.
Remove you bear claws from the oven, glaze (drizzle over with a spoon or whisk), and enjoy!
These will keep in an airtight container for at least 4 days (they didn’t last any longer than this at my house!) you can also freeze unglazed ones and glaze as desired).
Yields: 4 servings
Serving size: 1
Net Carbs: 6.5 ea
As nutrition facts vary greatly from product to product I strongly encourage everyone to calculate their totals individually.