Ingredients
Equipment
Method
- In a large bowl or food processor, combine almond flour, coconut flour, granulated monk fruit sweetener, salt, and xanthan gum. Pulse or whisk to blend thoroughly.
- Add the cold butter pieces and cut into the flour mixture using a pastry cutter or pulse in food processor until mixture resembles coarse crumbs with pea-sized butter pieces.
- In a small bowl, whisk together the cold egg and ice water. Slowly add to the flour mixture while stirring or pulsing until dough just comes together. It will be slightly crumbly but should hold together when pressed.
- Turn dough out onto a piece of parchment paper, form into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
- While dough chills, prepare the filling. Push the ricotta through a fine-mesh sieve into a bowl to ensure smoothness and remove any graininess.
- Add the powdered monk fruit sweetener, egg, vanilla extract, lemon zest, and cinnamon to the ricotta. Beat with a whisk or electric mixer until completely smooth and creamy, about 2 minutes. Cover and refrigerate until ready to use.
- Remove chilled dough from refrigerator and let sit for 5 minutes to soften slightly. Divide dough into 2 equal portions.
- Working with one portion at a time (keep other refrigerated), roll dough between two sheets of parchment paper into a very thin rectangle, approximately 12x16 inches. The thinner the better for crispy layers.
- Remove top parchment and brush the entire surface lightly with melted butter. Starting from the short end, tightly roll the dough like a jelly roll, creating a log.
- Using a sharp knife, cut the log into 4 equal pieces, each about 3 inches long. Repeat with second portion of dough for a total of 8 pieces.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Take one dough piece and press your thumb into the center of the spiral end, gently stretching and shaping it into a cup or cone shape to hold filling. The layers should fan out slightly.
- Spoon 2-3 tablespoons of ricotta filling into the center of each shaped pastry. Fold the edges over to partially enclose the filling, pinching gently to seal. The shape should resemble a lobster tail.
- Place shaped pastries on prepared baking sheets, spacing them 2 inches apart. Brush the exposed dough surfaces with beaten egg yolk for a golden finish.
- Bake for 12-15 minutes, rotating pans halfway through, until pastries are golden brown and crispy. Watch carefully in the final minutes to prevent burning.
- Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire cooling rack. Let cool for 10 minutes before dusting lightly with powdered monk fruit sweetener if desired. Serve warm or at room temperature.
Nutrition
Notes
This diabetic-friendly version reduces net carbs by 85% compared to traditional sogliatelle by using almond and coconut flour instead of wheat flour, and monk fruit sweetener instead of sugar. The high protein and fat content from ricotta and almond flour helps slow digestion and prevent blood sugar spikes. Each serving provides only 8g net carbs while delivering 12g of protein and healthy fats. The recipe is also naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity. Monitor portion sizes and test your individual blood sugar response as tolerance varies by person.
