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When I was looking for inspiration on what to make this year for Halloween, I just knew I needed to make these pastry snakes, the keto way!
These low-carb pastry snakes are deliciously light and crunchy with extra flavor from sesame seeds sprinkled on top. You'd be surprised just how much they taste like real puff pastry.
The dough is similar to the one used in our Keto Garlic Knots and Keto Panini but with the addition of xanthan gum, which makes this fat head dough easier to roll out and shape, just like these Keto Pretzels. And if it gets too firm to work with, simply warm the dough for 5 to 10 seconds in the microwave to make it a bit more pliable.
Looking for more sweet and savory recipes to make this Halloween? There are plenty more keto recipes here so make sure to check them out!
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Hands-on Overall
Serving size 1 snake
Nutritional values (per 1 snake)
Net carbs2.4 grams
Protein7.5 grams
Fat13.2 grams
Calories158 kcal
Calories from carbs 6%, protein 19%, fat 75%
Total carbs4.1 gramsFiber1.7 gramsSugars1 gramsSaturated fat4.2 gramsSodium418 mg(18% RDA)Magnesium42 mg(10% RDA)Potassium128 mg(6% EMR)
Ingredients (makes 12 snakes)
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 1 large egg
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 2 tsp gluten-free baking powder
- 2 tsp xanthan gum
- 1 tsp sea salt
- 2 tbsp unsalted butter, melted (30 ml)
- 1 tbsp sesame seeds (9 g/ 0.3 oz)
- 24 black peppercorns, for eyes
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
- Place the melted cheese, egg, almond flour, baking flour, xanthan gum and salt into a food processor.
- Process until thick dough forms. This will take just a few seconds. Alternatively, you can place the ingredients in a bowl and use a spatula to mix until well combined and thick dough forms.
- Divide the dough in two parts. Roll the first part of the dough out between 2 sheets of parchment paper until very thin (or use a silicon mat and silicon rolling pin like I did).
- Using a pizza cutter or a sharp knife, slice into 6 wide ribbons.
- Twist each one of them by grabbing on the opposite ends and then shape into a small snake, or make any shapes you like. Repeat for the remaining ribbons, and then repeat for the remaining half of the dough until you create a total of 12 snakes. Place them on a lined baking tray.
- Brush each one with melted butter and sprinkle with sesame seeds. Use 2 peppercorns per each snake to create eyes. Place in the oven and bake for 15 to 20 minutes, rotating the tray halfway to ensure even browning.
- Remove from the oven. Eat warm or cold, dipped in mustard (you can make your own mustard), sugar-free ketchup (you can make your own ketchup).
- Store, in an airtight container, in the pantry for up to five days. For longer storage, freeze for up to 3 months.
Ingredients
- 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 1 large egg
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 2 tsp gluten-free baking powder
- 2 tsp xanthan gum
- 1 tsp sea salt
- 2 tbsp unsalted butter, melted (30 ml)
- 1 tbsp sesame seeds (9 g/ 0.3 oz)
- 24 black peppercorns, for eyes
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
- Place the melted cheese, egg, almond flour, baking flour, xanthan gum and salt into a food processor.
- Process until thick dough forms. This will take just a few seconds. Alternatively, you can place the ingredients in a bowl and use a spatula to mix until well combined and thick dough forms.
- Divide the dough in two parts. Roll the first part of the dough out between 2 sheets of parchment paper until very thin (or use a silicon mat and silicon rolling pin like I did).
- Using a pizza cutter or a sharp knife, slice into 6 wide ribbons.
- Twist each one of them by grabbing on the opposite ends and then shape into a small snake, or make any shapes you like. Repeat for the remaining ribbons, and then repeat for the remaining half of the dough until you create a total of 12 snakes. Place them on a lined baking tray.
- Brush each one with melted butter and sprinkle with sesame seeds. Use 2 peppercorns per each snake to create eyes. Place in the oven and bake for 15 to 20 minutes, rotating the tray halfway to ensure even browning.
- Remove from the oven. Eat warm or cold, dipped in mustard (you can make your own mustard), sugar-free ketchup (you can make your own ketchup).
- Store, in an airtight container, in the pantry for up to five days. For longer storage, freeze for up to 3 months.
Nutrition (per serving, 1 snake)
Calories158kcal
Net Carbs2.4g
Carbohydrates4.1g
Protein7.5g
Fat13.2g
Saturated Fat4.2g
Fiber1.7g
Sugar1g
Sodium418mg
Magnesium42mg
Potassium128mg
Detailed nutritional breakdown (per 1 snake)
| Total per 1 snake |
| 2.4 g | 7.5 g | 13.2 g | 158 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.9 g | 3.9 g | 3.3 g | 49 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.7 g | 6 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Sesame seeds |
| 0.1 g | 0.1 g | 0.4 g | 4 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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