MAKES 24 PASTRIES - If you use 1/2 Tablespoon per ball of dough

Ingredients - Dough:

  • 3 cups--Almond Flour (or your preferred flour)
  • 3 ounces-- Swerve (or your preferred sugar substitute)
  • 1 Tbsp-- Baking Powder
  • 2 tsp-- Vanilla Extract
  • 1 Stick-- Butter, salted
  • 2 -- Eggs, beaten 


Ingredients - Filling:

  • 8 ounces --Cream Cheese, softened
  • 2 Tbsp-- Swerve (or your preferred sugar substitute)
  • 2 tsp-- Vanilla Extract
  • 3 tsp-- Lemon Juice
  • 3 ounces --Sugar-Free Guava Paste



  • -Instructions- DOUGH
  1. Pre-heat oven to 350*F.
  2. ***This dough can be made ahead of time and stored in an airtight container in the refrigerator. This will save you some time.
  3. In a large bowl combine the almond flour and the baking powder. Whisk until all lumps are out and well combined. You can also use a food processor or blender to pulse these.
  4. In a small bowl melt the butter and the sugar substitute. I use 30-second intervals until the butter is melted. Stir between each interval and set aside.
  5. In a separate small bowl beat the eggs and vanilla extract and add this mixture to the almond flour. Then add the melted butter mixture to the almond flour. Now stir until well combined.
  6. Now you are ready to roll!



-Instructions- Filling

  1. ***This filling can be made ahead of time and stored in an airtight container in the refrigerator. This will save you some time.
  2. Combine all ingredients into your mixing bowl.
  3. Mix on medium until all ingredients are well combined and the mixture is fluffy and soft.
  4. Taste for sweetness. Remember to adjust your macros if you add or subtract anything.


-Instructions- Assembly

  1. Roll the dough into balls using a half tablespoon as measurement. Try to get them as even as possible.
  2. Transfer them to a lined or greased baking sheet.
  3. Flatten dough with a rolling pin or your hand. Polk holes into the dough using a fork. Just a few.
  4. Add 1 slither of guava and 1-2 teaspoons of the cream cheese mixture.
  5. Fold in half and press edges with your fingers or with a fork. Repeat the process until all are filled.
  6. Next, scramble 1 egg with 1 tablespoon of water for the egg wash. Brush the tops of each pastry.
  7. Bake at 350 *F for 10-15 minutes or until golden brown.
  8. Sprinkle with powdered swerve and allow to cool 10 minutes before digging in!







***Please note: These Macros are estimates according to the ingredients I used.***  


Video Recipe

~MACROS~