Uploaded October 2025 | Updated September 2026, 3 weeks ago
This one’s EPIC, y’all. 🔥 This Keto Pastry is just sweet enough — It has a creamy frosting layer and juicy berry pockets baked right in. Even my non-keto coworkers said I should start selling these!
🛒 What I Used (Amazon links below):
👉Total Milk Protein Powder: amzn.to/3Ljlh80
👉Baking Powder – amzn.to/4gTbwt4
👉Monk Fruit Sweetener: amzn.to/4ohfrD7
👉Vanilla Extract: amzn.to/3KXVzWD
👉Parchment Paper: amzn.to/4qfEMhW
👉Ceramic Dipping Bowls: amzn.to/47xqfqs
👉Mixer: amzn.to/4qpC9dF
👉Silicone Bake Pan: amzn.to/4oELywc
👉Beef Gelatin: amzn.to/49iWUkQ
👉Coconut Flour: amzn.to/4nsbaLH
👉Kitchen Scale: amzn.to/47pxG1W
☕ Support the Channel:
buymeacoffee.com/ketovorekandi
🛒 Shop My Keto & Carnivore Essentials:
amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_G24BMZD7ZX03T328KTW1
📌 Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for supporting my channel and helping me create more keto recipes! 💛
🍓 Watch how I make the Frosting & Berry Topping here:
👉 youtu.be/IfwmgTj20mY
🧁 Epic Berry Cream Pastry
By Kandi Unwrapped — Keto Queen with a Carnivore Bite 👑
🍰 Pastry Base
Ingredients:
½ cup (120 ml) half & half, warmed (100–110°)
1 tsp inulin or honey (for blooming yeast)
1¼ tsp instant yeast
2 large eggs
56 g (4 Tbsp) melted salted butter (if unsalted, add ⅛ tsp salt)
75 g (⅓ cup) sour cream
1 tsp apple cider vinegar
1½ tsp vanilla extract
72 g (⅓ cup) monk fruit + erythritol sweetener
55 g (½ cup) Total Milk Protein powder
15 g (2 Tbsp) coconut flour
1½ tsp baking powder
1 tsp xanthan gum
Instructions:
In a small bowl, whisk together the warm half & half and inulin (or honey). Add yeast, stir gently, and let bloom for about 5 minutes, until foamy.
In a separate bowl, mix eggs, melted butter, sour cream, vinegar, and vanilla until smooth.
Pour in the bloomed yeast mixture and stir to combine.
Add sweetener, Total Milk Protein powder, coconut flour, baking powder, and xanthan gum.
Beat with electric beaters for 2–3 minutes until smooth and slightly thickened.
Let the batter rest for 20 minutes to hydrate and develop structure.
Spread evenly into the bottom of an 8×8 silicone baking pan.
🧁 Frosting & Berry Topping
Before baking, spread a thin layer of cream cheese frosting over the raw batter.
Top with 9 spoonfuls of berry topping (one per piece).
🍓 Berry Topping
1 cup (140 g) frozen mixed berries
¼ cup (60 ml) water
2 Tbsp (30 g) monk fruit + erythritol sweetener
1 tsp gelatin
In a saucepan, combine berries and water. Cook over medium heat.
Mash berries as they soften.
Stir in sweetener and gelatin; cook 3–5 minutes until slightly thickened.
Cool completely before adding to pastry. This will thicken nicely in fridge and become like a really thick jelly.
🧁 Cream Cheese Frosting
4 oz (113 g) cream cheese, softened
¼ cup (30 g) monk fruit + erythritol sweetener
4 oz (120 ml) heavy whipping cream
½ tsp vanilla extract
Beat all ingredients until thick and smooth and whip until fluffy.
🔥 Bake
Bake at 350°F (177°C) for 20–25 minutes, until the edges are lightly golden and the center is slightly jiggly. Toothpick will come clean if just going through cake part but icing still sticks to toothpick. Do not overbake thinking it is raw! I baked one batch for 30 minutes because it was still jiggly and the bottom was about ready to burn... it was right on the edge!
Cool completely. Refrigerate for at least 4 hours or overnight for the best texture. My favorite way is straight out of the fridge!
Keeps well for up to 1 week in the fridge.
⚖️ Macro Breakdown (per serving)
Pastry Base Only:
🧮 Total Macros (entire batch) (using honey)
Calories: ~880
Fat: ~74 g
Protein: ~37 g
Total Carbs: ~23 g
Fiber: ~7 g
Net Carbs: ~16 g
Cream Cheese Frosting (full amount):
🧮 Macros (entire batch)
Calories: ~510
Fat: ~52 g
Protein: ~5 g
Total Carbs: ~5 g
Fiber: 0 g
Net Carbs: ~5 g
Berry Topping (full amount):
🧮 Macros (entire recipe)
Calories: ~90
Fat: 0 g
Protein: ~2 g
Total Carbs: ~22 g
Fiber: ~6 g
Net Carbs: ~16 g
Total (if you use everything as written):
⚖️ Breakdown by Ingredient (approx.)
Half & half (½ cup): 10 g fat, 4 g carbs, 2 g protein
Honey (1 tsp): 6 g carbs
Eggs (2 large): 10 g fat, 12 g protein, 1 g carb
Butter (56 g): 46 g fat
Sour cream (75 g): 9 g fat, 1 g carb, 1 g protein
Sweetener (72 g monk fruit/erythritol): negligible net carbs (sugar alcohols don’t count)
Total Milk Protein (55 g): 21 g protein, 3 g fat, 2 g carbs
Coconut flour (15 g): 4 g fat, 9 g total carbs, 5 g fiber (→ 4 g net)
Apple cider vinegar, baking powder, xanthan gum, vanilla: minimal macros
✅ Net Carbs (~16 g) — mostly from the honey, coconut flour, and half & half.
✅ High in fat and moderate protein — ideal for a rich, keto-friendly pastry base.
This one’s EPIC, y’all. 🔥 This Keto Pastry is just sweet enough — It has a creamy frosting layer and juicy berry pockets baked right in. Even my non-keto coworkers said I should start selling these!
🛒 What I Used (Amazon links below):
👉Total Milk Protein Powder: amzn.to/3Ljlh80
👉Baking Powder – amzn.to/4gTbwt4
👉Monk Fruit Sweetener: amzn.to/4ohfrD7
👉Vanilla Extract: amzn.to/3KXVzWD
👉Parchment Paper: amzn.to/4qfEMhW
👉Ceramic Dipping Bowls: amzn.to/47xqfqs
👉Mixer: amzn.to/4qpC9dF
👉Silicone Bake Pan: amzn.to/4oELywc
👉Beef Gelatin: amzn.to/49iWUkQ
👉Coconut Flour: amzn.to/4nsbaLH
👉Kitchen Scale: amzn.to/47pxG1W
☕ Support the Channel:
buymeacoffee.com/ketovorekandi
🛒 Shop My Keto & Carnivore Essentials:
amazon.com/shop/ketovorekandi?ref_=cm_sw_r_cp_ud_aipsfshop_G24BMZD7ZX03T328KTW1
📌 Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for supporting my channel and helping me create more keto recipes! 💛
🍓 Watch how I make the Frosting & Berry Topping here:
👉 youtu.be/IfwmgTj20mY
🧁 Epic Berry Cream Pastry
By Kandi Unwrapped — Keto Queen with a Carnivore Bite 👑
🍰 Pastry Base
Ingredients:
½ cup (120 ml) half & half, warmed (100–110°)
1 tsp inulin or honey (for blooming yeast)
1¼ tsp instant yeast
2 large eggs
56 g (4 Tbsp) melted salted butter (if unsalted, add ⅛ tsp salt)
75 g (⅓ cup) sour cream
1 tsp apple cider vinegar
1½ tsp vanilla extract
72 g (⅓ cup) monk fruit + erythritol sweetener
55 g (½ cup) Total Milk Protein powder
15 g (2 Tbsp) coconut flour
1½ tsp baking powder
1 tsp xanthan gum
Instructions:
In a small bowl, whisk together the warm half & half and inulin (or honey). Add yeast, stir gently, and let bloom for about 5 minutes, until foamy.
In a separate bowl, mix eggs, melted butter, sour cream, vinegar, and vanilla until smooth.
Pour in the bloomed yeast mixture and stir to combine.
Add sweetener, Total Milk Protein powder, coconut flour, baking powder, and xanthan gum.
Beat with electric beaters for 2–3 minutes until smooth and slightly thickened.
Let the batter rest for 20 minutes to hydrate and develop structure.
Spread evenly into the bottom of an 8×8 silicone baking pan.
🧁 Frosting & Berry Topping
Before baking, spread a thin layer of cream cheese frosting over the raw batter.
Top with 9 spoonfuls of berry topping (one per piece).
🍓 Berry Topping
1 cup (140 g) frozen mixed berries
¼ cup (60 ml) water
2 Tbsp (30 g) monk fruit + erythritol sweetener
1 tsp gelatin
In a saucepan, combine berries and water. Cook over medium heat.
Mash berries as they soften.
Stir in sweetener and gelatin; cook 3–5 minutes until slightly thickened.
Cool completely before adding to pastry. This will thicken nicely in fridge and become like a really thick jelly.
🧁 Cream Cheese Frosting
4 oz (113 g) cream cheese, softened
¼ cup (30 g) monk fruit + erythritol sweetener
4 oz (120 ml) heavy whipping cream
½ tsp vanilla extract
Beat all ingredients until thick and smooth and whip until fluffy.
🔥 Bake
Bake at 350°F (177°C) for 20–25 minutes, until the edges are lightly golden and the center is slightly jiggly. Toothpick will come clean if just going through cake part but icing still sticks to toothpick. Do not overbake thinking it is raw! I baked one batch for 30 minutes because it was still jiggly and the bottom was about ready to burn... it was right on the edge!
Cool completely. Refrigerate for at least 4 hours or overnight for the best texture. My favorite way is straight out of the fridge!
Keeps well for up to 1 week in the fridge.
⚖️ Macro Breakdown (per serving)
Pastry Base Only:
🧮 Total Macros (entire batch) (using honey)
Calories: ~880
Fat: ~74 g
Protein: ~37 g
Total Carbs: ~23 g
Fiber: ~7 g
Net Carbs: ~16 g
Cream Cheese Frosting (full amount):
🧮 Macros (entire batch)
Calories: ~510
Fat: ~52 g
Protein: ~5 g
Total Carbs: ~5 g
Fiber: 0 g
Net Carbs: ~5 g
Berry Topping (full amount):
🧮 Macros (entire recipe)
Calories: ~90
Fat: 0 g
Protein: ~2 g
Total Carbs: ~22 g
Fiber: ~6 g
Net Carbs: ~16 g
Total (if you use everything as written):
⚖️ Breakdown by Ingredient (approx.)
Half & half (½ cup): 10 g fat, 4 g carbs, 2 g protein
Honey (1 tsp): 6 g carbs
Eggs (2 large): 10 g fat, 12 g protein, 1 g carb
Butter (56 g): 46 g fat
Sour cream (75 g): 9 g fat, 1 g carb, 1 g protein
Sweetener (72 g monk fruit/erythritol): negligible net carbs (sugar alcohols don’t count)
Total Milk Protein (55 g): 21 g protein, 3 g fat, 2 g carbs
Coconut flour (15 g): 4 g fat, 9 g total carbs, 5 g fiber (→ 4 g net)
Apple cider vinegar, baking powder, xanthan gum, vanilla: minimal macros
✅ Net Carbs (~16 g) — mostly from the honey, coconut flour, and half & half.
✅ High in fat and moderate protein — ideal for a rich, keto-friendly pastry base.
