Keto Bear Claw – Beta Test

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Keto Bear Claw – Beta Test

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Nutritional information

6.5 grams
Net Carbs

    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.

    • 32-35 minutes
    • Serves 4
    • Medium






    4 oz – almond flour (I use this)
    7 oz – mozzarella cheese (Kirkland brand)
    1 – egg
    1 tsp – baking powder (I use this)
    2 tbsp – powdered sweetener (I use this)


    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)

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    Preheat your oven to 350 degrees.


    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,


    Making The Claw:

    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.


    Finishing Up:

    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).


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