Low-Carb Simple Pastry Base

This pastry-style base is designed as a practical alternative to traditional puff pastry. While it doesn’t create the same light, layered structure, it offers a similar use and overall feel in a much simpler way.

Once baked, it holds its shape well and provides a lightly crisp, structured base that works for both sweet and savoury recipes.

It’s a versatile option for tarts, slices, and filled pastries — offering a familiar look and taste, even if the texture differs from classic puff pastry.

Prep Time

Cook Time

Servings

Difficulty

20 mins + 10 mins rest + 60 mins chilling

30 mins

20x15 cm sheet

Medium

Prep Time

20 mins + 10 mins rest + 60 mins chilling

Cook Time

30 mins

Servings

20x15 cm sheet

Difficulty

Medium

Low-Carb Low-sugar Keto Friendly

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

PRINT RECIPE

Ingredients

🔅For the Pastry 🔅
45 g CoreBake
½ tsp salt
½ tsp baking powder
2 egg whites
100 ml cold water
2 tbsp olive oil
30 g very cold butter
🔅 Suggestion Topping: Vanilla cream🔅
300 ml double cream
3 egg yolks
40 g powdered sweetener of choice
1 tsp vanilla
extract
20 g butter
Pinch of salt
Optional: 1 tsp xanthan gum
Optional: 1 cup sugar-free whipped cream
Optional: berries of choice

Nutritional Fact

Nutritional values (total)* - PASTRY BASE SHEET ONLY

Energy (Kcal): 573
Fat: 45 g
Protein: 21.9 g
Carbohydrates: 2.1 g; of which sugars: 0.2 g
Fibre: 38.7 g**

Nutritional values (total)* - pastry base with vanilla cream

Energy (Kcal): 2366
Fat: 173.7 g
Protein: 35.5 g
Carbohydrates: 6.7 g; of which sugars: 1.8 g
Fibre: 38.7 g**

Nutritional values per slice (based on 8 slices)

Energy (Kcal):295.7 Kcal
Fat: 21.7 g
Protein: 4.4 g
Carbohydrates: 0.5 g; of which sugars: 0.2 g
Fibre: 4.8 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

VISUAL GUIDE ⬇️
🔅Prepare the dough: Mix the CoreBake, salt and baking powder.
Whisk the egg whites, water and olive oil.
Combine until a sticky dough forms.
Let the dough rest for 10 minutes.
Roll out the dough on a lightly floured surface into rectangle, about 3–4mm (1/7 inch) thick.
Spread or dot the cold butter across 2/3 of the dough. Leave the edges clean.
Fold like a letter: Fold the empty third over the center and the buttered third over the top.
Let the dough chill for 20 minutes.
Roll again gently and repeat the fold twice. Chill for 20 minutes after each folding.
Roll to 2–3 mm thickness (around 20x15 cm).
Bake at 200°C (390°F) for 30 minutes.
🔅 In the meantime, make the cream🔅: Heat the cream gently until steaming.
Whisk the yolks with the sweetener until slightly pale.
Slowly temper with the warm cream and return to the saucepan over low heat.
Stir constantly until thickened.
Remove from the heat and add the the butter, vanilla, and salt.
Optional: Sprinkle the xanthan gradually while whisking to avoid clumping.
Chill until thick and pipeable.
🔅To assemble the dessert🔅: Spread a generous layer of cream inside two pastry sheets. Dot with a few berries.
Add another layer of cream on top and then a layer of whipped cream.
Dot again with berries and serve chilled or store in the refrigerator.