Keto Puff Pastry Trees
Published December 20, 2023 • Updated March 10, 2026
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I fold fathead dough into keto puff pastry trees stuffed with marinara, provolone, and pepperoni. A pizza-filled Christmas appetizer that holds its shape and looks impressive on any party table.
I use a higher mozzarella ratio than most fathead dough recipes, and that is what makes these hold their shape. Seven cups of shredded mozzarella sounds like a lot, but the extra cheese makes the dough elastic enough to fold into an accordion tree without cracking or going limp in the oven. I almost cut the provolone layer during testing because it felt like too much cheese on cheese. But it adds real structural support to the filling, not just flavor. It stayed.
The base is my go-to fathead dough, the same one I use for deep dish pizza. Almond flour and melted mozzarella do the work that gluten does in traditional pastry, creating something pliable enough to fold and sturdy enough to hold pepperoni, provolone, and marinara without collapsing. The edges crisp up golden while the center stays soft and cheesy. No egg wash needed either. Fathead dough browns on its own because of the mozzarella in it. Mine come out golden every time at 16-17 minutes.
I roll the dough between two sheets of parchment to about 1/8 inch thick. Thinner than that and it tears; thicker and the center stays doughy. One trick I figured out after a few batches: lay a damp paper towel under the bottom parchment so it does not slide around while you roll. Small detail, but it cuts the frustration in half. I also flip the dough sheet over partway through rolling and re-lay the top parchment to smooth out any creases.
These are a keto Christmas appetizer I bring out every December, but the shape works for any party. My kids fought over the last one on Christmas Eve, and at this point I have made them enough times that the accordion folding takes me about 30 seconds per strip. The first couple will look rough. That is normal. By strip four or five you will have it down. The trick is to keep each fold slightly narrower than the last. That taper is what creates the tree silhouette.
I set these out alongside stuffed mushrooms and jalapeno poppers for a low-carb appetizer spread that actually looks impressive on a board. Add a charcuterie board next to it with extra marinara for dipping. The marinara is always gone first. People who have never tried fathead dough do not even realize these are low-carb until I mention it.
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Keto Pastry Dough Ingredients
20 oz (7 cups) shredded mozzarella cheese -
3 cups almond flour
-
2 teaspoon baking powder
-
1 teaspoon salt
-
2 eggs
Pizza Toppings Ingredients
-
1/4 cup marinara sauce
-
12 slices provolone cheese
-
48 slices pepperoni
-
Italian seasoning
-
wooden skewers
Step by Step Instructions
Step by Step Instructions
Melt mozzarella cheese
Add shredded mozzarella cheese to a large bowl. Melt in the microwave at 60 second intervals, stirring in between, until completely melted.
- 20 oz shredded mozzarella cheese
Dry ingredients
While cheese is melting, add almond flour, baking powder and salt to a food processor. Pulse to combine.
- 3 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Make dough
Add melted mozzarella cheese and eggs to the food processor. Pulse until a dough ball forms and cheese is fully incorporated into the other ingredients. A food processor works best; however, an electric mixer can be used or you can knead the melted cheese and egg into the dry ingredients using your hands.
Roll it out
Preheat the oven to 400°F. Divide the dough into two equal sized balls. Place one ball in between two sheets of parchment paper. Flatten the dough out with the palm of your hand to form a square block. Using a rolling pin, roll the dough out into a rectangle shape sheet that is about 15 x 12 inch and 1/8 inch thick. Repeat with other dough ball.
Add pizza toppings
Starting with one sheet of dough, remove the top layer of parchment paper. Spread marinara sauce from edge to edge. Layer down provolone cheese and pepperoni slices. To the other dough sheet, remove the bottom parchment sheet. Place the dough sheet on top like a sandwich and remove the top parchment sheet. Lightly press to adhere.
- 1/4 cup marinara sauce
- 12 slices provolone cheese
- 48 slices pepperoni
Cut into strips
Using a pizza cutter or a knife, cut into 1 inch thick strips with the long end facing you.
Fold the trees
Working one at a time, fold strips back and forth in a zig-zag motion, making each layer slightly narrower than the last to create a tree shape. Add a skewer to the tree from the bottom through the top. Place on a parchment lined baking tray. Sprinkle Italian seasoning on top before baking.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why did my trees unravel in the oven?
I had this happen when my strips were too wide. Anything over 1 inch tends to unfold during baking. I cut mine right at 1 inch and press the folds tightly before sliding the skewer through. The skewer helps hold the shape, but tight folds and thinner strips are what really prevent unraveling.
Can I use coconut flour instead of almond flour?
I have tried coconut flour and it does not work here. Coconut flour absorbs significantly more liquid, so the keto dough turns dense and crumbly instead of pliable. You cannot fold it into the accordion shape without it cracking apart. Stick with almond flour for this one.
My dough stuck to the parchment when I tried to move it. Any tips?
I had this happen early on too. My fix: do not try to move the dough sheet after removing the parchment. I assemble everything directly on the parchment I rolled on, then transfer the whole sheet (parchment and all) to the baking tray. If the dough is gripping the paper, slide a thin offset spatula underneath to release it before lifting.
Does adding garlic powder to the dough make a difference?
Reader Beth tried this after making these four times and said it changed everything. I tested it and she is right. A teaspoon of garlic powder pulsed in with the almond flour, baking powder, and salt gives the crust actual flavor, especially at the crispy edges. I add it to every batch now.
Can I swap the provolone for another cheese?
I have tried several. Quinn switched to sharp cheddar and found it cuts through the pepperoni grease better than provolone. I tested both back to back and the cheddar version is punchier. Provolone melts smoother and gives the filling more structure though. Both work, just different vibes.
Can I freeze these after baking?
I freeze baked trees in a single layer on a sheet pan, then transfer to a freezer bag once they are solid. They keep for up to 3 months. Reheat from frozen at 350 for 8-10 minutes. The dough re-crisps well as long as you use the oven and skip the microwave.
How can I limit the cheese in this recipe?
I get it, there is cheese in the dough and cheese in the filling. To cut back, skip the provolone layer and use just sauce and pepperoni inside. The dough needs its mozzarella to stay pliable (that is what makes it fold without cracking), so I would not reduce that part. But the filling cheese is completely optional.
Never worked with fathead dough before so I was pretty nervous about the mozzarella melting situation. But once it hit the food processor with the eggs it came together way faster than expected. I did the pizza version with the provolone and pepperoni layers and they actually puffed up a little while baking, which surprised me. The almond flour gives it a faint nutty taste underneath the marinara that I wasn't expecting but actually liked. Mine stuck to the bottom parchment when I tried to transfer them, even with the spray, so either I rolled it too thin or there's a trick I'm missing for getting them off without tearing. Four stars because I'm pretty sure that was my fault, not the recipe's. Trying again this weekend.
Don't try to move the dough off the parchment. I build the whole thing right on the paper I rolled on, then transfer the full sheet (parchment and all) to the baking pan. No lifting, no tearing. That's probably what happened more than the thickness.
Tried swapping the provolone for sharp cheddar on batch four and the sharpness cuts through the pepperoni grease in a way the provolone never did, keeping it.
Four batches in, the biggest change was adding a teaspoon of garlic powder to the dough before pulsing. The crust goes from tasting like nothing to actually contributing flavor, especially at the edges where it crisps. I use Rao's for the marinara and it holds up well. Making another batch this weekend.
Made a lot of keto pizza doughs that came out soft and floppy, so I was skeptical. These actually held their shape, edges got crispy, and the provolone layer stayed put. First keto dough I've made that could fool someone.
Higher mozzarella ratio than most keto pizza doughs. That's what holds it. The provolone layer almost got cut during testing but it added structure so it stayed.
Made these for Christmas Eve and my kids fought over the last one. The zig-zag folding took a few tries but they looked so cute on the platter.
The folding gets easier after the first one, I promise. Mine ended up lopsided the first time I tried it. Worth it when they look that good on the platter though.
I could only wish my friends would appreciate the work that went into these. Then I would try them. Maybe some time, I will just make them for me. I deserve to make the effort for me.
You do. The pizza ones are worth making even if it's just for a Tuesday night alone.