For the Keto “Puff Pastry”:

• Almond Flour (Superfine, Blanched): 1 ½ cups (approx. 168g) – This is the base of our pastry, providing structure and a mild, nutty flavor.
• Psyllium Husk Powder: 2 tablespoons (approx. 18g) – Crucial for elasticity and creating a bread-like, pliable dough. Use powder, not whole husks.
• Baking Powder: 1 teaspoon – For a little lift.
• Xanthan Gum: ½ teaspoon (optional, but recommended for better texture and binding)
• Salt: ½ teaspoon
• Cold Unsalted Butter: ½ cup (113g), cut into small cubes – Cold butter is key to creating flaky layers.
• Large Egg: 1, lightly beaten – For binding and richness.
• Apple Cider Vinegar: 1 teaspoon – Reacts with baking powder for lift and tenderizes the dough.
• Cold Water: 2-3 tablespoons, as needed – To bring the dough together.

For the Baked Brie:

• Wheel of Brie Cheese: 8-13 oz (225-370g), rind on – Choose a good quality Brie. Camembert can also be used.
• Egg Yolk: 1, mixed with 1 teaspoon of water (for egg wash) – For that beautiful golden-brown finish.