Keto Low Carb Bear Claws
Keto bear claws – super YUMMY low carb bear claw recipe.
Are bear claws one of those foods you are missing on a ketogenic diet?
Miss them no more with this copycat recipe for BEST keto bear claw cinnamon rolls.
These low carb cinnamon roll bear claws are so tasty and delish.
Easy keto recipe for delicious bear claws that are healthy, gluten free and sugar free.
Serve as keto breakfast, keto desserts, keto snacks – great to make ahead for grab and go.
Homemade keto bear claws that you are going to want to mix up today.
Are you ready to learn how to make keto bear claws.
Follow the step by step instructions for this NO FAIL low carb recipe.
Bake up the BEST low carb keto bear claws now!
❤️ Check out these other ❤️
Keto Cinnamon Roll Recipes
Keto Fathead Dough Cinnamon Roll Twists
Keto Cinnamon Roll Chaffle Muffin
How To Make Keto Bear Claws
Preheat the oven to 350 degrees.
In a microwave safe bowl, add the mozzarella cheese and 2 oz. cream cheese.
Microwave at 30 second intervals until the cheese is completely melted and well combined when stirred.
Add 1 cup almond flour
2 tsp. baking powder, 1 tsp. baking soda
½ tsp. vanilla extract, ½ tsp. almond extract and 3 Tbsp. confectioners sugar substitute to the cheese mixture, and knead with your hands until completely combined.
Place the dough and an egg into a mixing bowl, and blend until completely combined and smooth.
Place the dough into the freezer for 30 minutes, this will make it easier to roll out.
Add a cup of raw almonds to a food processor and pulse until it forms a fine meal.
Cut 2 tablespoons of butter into pieces and add it to the food processor
along with 3 tablespoons Swerve confectioners sugar substitute
½ teaspoon of almond extract
½ teaspoon of vanilla extract
Pulse until well combined.
Roll the chilled dough out into a rectangular shape between two sheets of parchment paper until it is about ¼ of an inch thick.
Place the filling along one half of the dough lengthwise
and then fold the other half of the dough over it.
Pinch the edges of the dough closed.
Cut the dough into 4 large square shapes, and then pinch the sides of each square of dough closed once separated from the rest.
Use a knife to cut the shape of the bear claw toes if desired.
Place some sliced almonds on top of each bear claw.
Bake for 15 minutes until browned and cooked through.
In a pot over medium heat on the stove
add the ingredients for the glaze, and whisk until combined and creamy.
Cook the mixture down for about 5 minutes until thickened, and remove from the heat to cool.
Let the bear claws cool slightly, and then brush with the glaze before serving.
Ready to eat
Serve
Enjoy
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IngredientsFor the pastry
- 2 C. Mozzarella cheese shredded
- 2 oz. Cream cheese
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 Egg
- ½ tsp. Vanilla extract
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 C. Almond flour
- 1 Tbsp. Sliced almonds
For the filling:
- 1 C. Raw almonds
- 2 Tbsp. Butter
- 3 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
- ½ tsp. Almond extract
For the Glaze topping:
- ¼ C. Heavy whipping cream
- ½ Tbsp. Cream cheese softened
- 1 tsp. Vanilla extract
- 2 Tbsp. Swerve confectioners sugar substitute
Instructions
- Preheat the oven to 350 degrees.
- In a microwave safe bowl, add the mozzarella cheese and 2 oz. cream cheese. Microwave at 30 second intervals until the cheese is completely melted and well combined when stirred.
- Add 1 cup almond flour, 2 tsp. baking powder, 1 tsp. baking soda, ½ tsp. vanilla extract, ½ tsp. almond extract and 3 Tbsp. confectioners sugar substitute to the cheese mixture, and knead with your hands until completely combined.
- Place the dough and an egg into a mixing bowl, and blend until completely combined and smooth.
- Place the dough into the freezer for 30 minutes, this will make it easier to roll out.
- Add a cup of raw almonds to a food processor and pulse until it forms a fine meal.
- Cut 2 tablespoons of butter into pieces and add it to the food processor, along with 3 tablespoons Swerve confectioners sugar substitute, ½ teaspoon of vanilla extract and ½ teaspoon of almond extract. Pulse until well combined.
- Roll the chilled dough out into a rectangular shape between two sheets of parchment paper until it is about ¼ of an inch thick.
- Place the filling along one half of the dough lengthwise, and then fold the other half of the dough over it. Pinch the edges of the dough closed.
- Cut the dough into 4 large square shapes, and then pinch the sides of each square of dough closed once separated from the rest.
- Use a knife to cut the shape of the bear claw toes if desired.
- Place some sliced almonds on top of each bear claw.
- Bake for 15 minutes until browned and cooked through.
- In a pot over medium heat on the stove, add the ingredients for the glaze, and whisk until combined and creamy. Cook the mixture down for about 5 minutes until thickened, and remove from the heat to cool.
- Let the bear claws cool slightly, and then brush with the glaze before serving.
Recipe Notes
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 8 (Serving size is half of one large bear claw)
Net Carbs: 5 net carbs per serving
Keto Low Carb Bear Claws
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