Ingredients:
For the Pastry:
2 cups almond flour
1/2 teaspoon salt
1/2 cup cold vegan butter, cubed
For the Blueberry Filling:
2 cups fresh or frozen blueberries
1/4 cup granulated erythritol or monk fruit sweetener
1 tablespoon lemon juice
Zest of 1 lemon
1 tablespoon coconut flour (for thickening, if necessary)
For the Lemon Glaze:
1/2 cup powdered erythritol or monk fruit sweetener
2-3 tablespoons fresh lemon juice
Zest of 1 lemon
Instructions:
Prepare the Pastry:
In a large mixing bowl, whisk together the almond flour and salt.
Add the cold, cubed vegan butter to the almond flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Blueberry Filling:
In a saucepan, combine the blueberries, granulated sweetener, lemon juice, and lemon zest.
Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries begin to burst, about 8-10 minutes. If needed, sprinkle in coconut flour to thicken the filling further. Remove from heat and set aside to cool.
Assemble the Turnovers:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface (using almond flour), roll out the chilled almond flour dough into a large rectangle, about 1/8 inch thick.
Use a knife or pizza cutter to cut the dough into smaller squares, about 4×4 inches each.
Place a spoonful of the cooled blueberry filling in the center of each square of dough.
Fold and Seal the Turnovers:
Fold each square of dough over the blueberry filling to create a triangle shape.
Use a fork to press down the edges of the turnovers to seal them shut.
Place the turnovers on the prepared baking sheet.
Bake the Turnovers:
Bake in the preheated oven for 18-20 minutes, or until the turnovers are golden brown and crispy.
Make the Lemon Glaze:
In a small bowl, whisk together the powdered sweetener, lemon juice, and lemon zest until smooth.
Glaze the Turnovers:
Once the turnovers have cooled slightly, drizzle the lemon glaze over the top of each turnover.
Nutritional Information:
(Values per serving)
Calories: 220
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugars: 2g
Protein: 2g
These keto Lemon Blueberry Turnovers are a delightful combination of tangy lemon and sweet blueberry flavors, wrapped up in a low-carb almond flour crust. Enjoy them guilt-free as a satisfying dessert or sweet snack!