Flaky Keto Egg Puff
A keto puff pastry with boiled egg and spiced masala
Ingredients
Keto Puff Pastry
- 5 tbsp vital wheat gluten
- 1/4 cup almond flour
- 2 tbsp oat fiber
- 1 tbsp coconut flour
- 3/4 tsp baking powder
- 1/4 tsp xanthan gum optional
- 1/4 tsp salt
- 4 oz butter unsalted
- 4 tbsp water add slowly and may need less or more, adjust by tbsp
- 1 egg for egg wash before air frying
Egg Masala Filling
- 1 cup onions chopped
- 5 eggs boiled
- 1/2 cup tomato chopped
- 2 tbsp cilantro chopped
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 2 tsp chili powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp salt adjust to taste
- 3 tbsp olive oil
Instructions
Hard Boil Eggs
- Hard boil 5 eggs. When done, cut each egg in half along long axis. Set aside.
Prep Puff Pastry
- In a bowl mix vital wheat gluten, oat fiber, almond flour, coconut flour, baking powder, xanthan gum and salt.
- Grate 4 oz of cold unsalted butter into dry ingredients mixture.
- Mix the butter into dry ingredients mix. The butter pieces should be covered with flour.
- Add cold water 2 tbsp at a time. Mix into the bowl. Add an additional 2 tbsp of cold water if the first pour did not pick up all of the dry powder. If there is still dry powder in the bowl, keep adding 1 tbsp of water at a time until the dry powder is soaked up into the dough.
- Wrap with saran wrap and refrigerate for at least 30 minutes.
Egg Masala Filling
- Add 3 tbsp of olive oil to pan on stove on medium heat.
- Add onions and cook until soft
- Add tomatoes and stir
- Add ginger paste and garlic paste and stir
- Add turmeric, garam masala, chili powder and salt. Mix well.
- Add hard boiled egg halves that were set aside and mix with the masala. Be careful to keep the eggs intact. Set aside.
Finalizing Egg Puff
- Unwrap dough from the saran wrap from refrigerator and place on silpat or parchment paper powdered with vital wheat gluten powder to prevent dough from sticking.
- Powder some vital wheat gluten on top of the dough. Start to flatten with palm of hand.
- Place parchment paper on top of the dough and start flattening with rolling pin.
- When flat, move top layer parchment paper to the side and fold in dough from all 4 sides to make a rectangle shape dough.
- Fold in half and press down to flatten with hand. Whenever dough starts to stick, powder with vital wheat gluten powder.
- Repeat steps again by placing parchment paper on top and flattening with rolling pin. Place parchment paper to side and fold in the 4 sides and fold dough into rectangle shape. Then fold it in half again. This process of folding is done twice for the purpose of mimicking puff pastry flaky layers.
- Place parchment paper on top and use rolling pin to flatten dough. With a butter knife, cut around the edges to make a large rectangle. Take the uneven dough cut from the edges and set aside for later.
- Cut 3x3 inch squares from the rectangle.
- Take each square and further flatten and make larger to 4x4 inches using rolling pin.
- Do this in two directions, up and down and left to right.
- In each square place some of the masala from egg filling and on top add one half hard boiled egg.
- Fold inwards from the 4 corners
- Join in the middle to form egg puff
- Repeat creating egg puffs with remaining square pieces, and when done with dough from rectangle, take the extra dough set aside from earlier step and repeat process of flattening, cutting into rectangle and then into 3x3 squares until dough is done.
- This recipe makes about 10 egg puffs
- Beat an egg and brush egg wash on top of each puff
- Place in air fryer and cook at 400°F for 8 minutes
Nutrition
Serving: 1-puffCalories: 204.9kcalCarbohydrates: 7gProtein: 7.9gFat: 17.7gSaturated Fat: 7.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.1gCholesterol: 122.6mgSodium: 265.8mgPotassium: 109.6mgFiber: 3.1gSugar: 1.2gVitamin A: 653.5IUVitamin C: 2.4mgCalcium: 56.7mgIron: 1.2mgNet Carbs: 3.9g
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