Keto Millefoglie (Low-Carb Napoleon Dessert)

This keto Millefoglie recipe might just surprise you. Made with delicate layers of sugar-free pastry and a luscious cream filling, it’s a dessert that feels indulgent yet fits perfectly within a low-carb or ketogenic lifestyle.

Jump to Recipe Print Recipe Pin Recipe

Keto Millefoglie layered with low-carb pastry and creamy filling on white plate

Millefoglie—also known as “Napoleon” in some countries, usually consists of flaky puff pastry stacked with layers of pastry cream. Traditionally, it’s sweet, rich, and far from keto-friendly. But this version changes the game.

Using a clever combination of ground nuts, psyllium husk powder, eggs, butter, and low-carb sweeteners, you can recreate the crispy texture and layered look of a traditional Millefoglie without flour or sugar. The best part? You can share it with friends and family—and they’ll hardly believe it’s keto!

What is Millefoglie?

Millefoglie, which translates to “a thousand layers” in Italian, is a French-inspired dessert made of ultra-thin pastry layers stacked with velvety custard or whipped cream.

In its original version, it’s often dusted with powdered sugar, drizzled with chocolate, or decorated with fresh fruit. It’s elegant, delicate, and typically reserved for special occasions.

This recipe takes all those beautiful layers and textures and makes them low-carb, gluten-free, and sugar-free, so you can enjoy this iconic dessert without stepping out of ketosis.

Sugar-free Millefoglie cake: 4 slices on a white plate

Ingredients for Keto Millefoglie

For the Keto Pastry Sheets

6 medium egg whites
Juice of 1 lemon
Pinch of sea salt
3½ tablespoons powdered stevia or powdered erythritol (35g / 1.2 oz)
½ tablespoon psyllium husk powder (5g / 0.17 oz / ~2 tsp)
4 tablespoons finely ground walnuts (40g / 1.4 oz / ~½ cup)
50 ml hot water (1.7 fl oz / ~3 tbsp)

For the Keto Cream Filling

6 medium egg yolks
200g unsalted butter, softened (7 oz / ¾ cup + 2 tbsp)
3 tablespoons powdered stevia or powdered erythritol (30g / 1 oz)
1 tablespoon water (optional, for thinning)
1 teaspoon vanilla extract
Zest of 1 lemon
Optional: pinch of salt

Optional for Decorating

Additional powdered sweetener for dusting
Finely chopped walnuts
Sugar-free dark chocolate shavings
Unsweetened whipped cream
Fresh berries (in moderation)

How to Make Keto Millefoglie

Prepare the Pastry Mixture

Start by whipping the egg whites with an electric mixer until soft peaks begin to form. Add lemon juice and a pinch of salt, then continue beating until the meringue is stiff and glossy.

Gradually add the sweetener and beat on high speed until well incorporated. Reduce the speed and gently fold in the psyllium husk powder. Add the ground walnuts one tablespoon at a time, folding carefully with a spatula to avoid deflating the mixture.

Bake the Pastry Layers

Preheat your oven to 100 °C (212 °F).

Line a large baking tray (50×35 cm / 20×14 inches) with parchment paper. Spread the mixture into a thin layer, about 3–4 mm thick (around 1/8 inch), using a spatula or knife.

Bake for 45 minutes. Once the layer is firm enough, gently flip it onto another sheet of parchment paper and place it back on the tray. Cut into 8 even rectangles using a sharp knife, then return to the oven and bake for another 45 minutes.

Step-by-step photo of assembling keto Millefoglie

Pay close attention during baking. Ovens vary quite a bit, and even a small difference in temperature calibration can impact the texture of your pastry. Keep an eye on the baking process—especially during the second bake after cutting the pastry into rectangles. The pastry should be golden, crisp, and dry, not overly soft or browning too fast. It’s better to check a few minutes early than to risk overbaking, which could result in a bitter taste or too much hardness in the final layers.

Let cool completely.

Make the Keto Cream Filling

In one bowl, beat the softened butter until light and fluffy.

In a separate bowl, whisk the egg yolks until pale and airy. Meanwhile, in a saucepan, bring the sweetener and a tablespoon of water to a gentle boil. If you have a kitchen thermometer, heat it until it reaches 121 °C (250 °F). Slowly drizzle this hot syrup into the egg yolks while continuously beating. This step gently pasteurizes the yolks.

No kitchen thermometer? No problem! Find out how to check the temperature of sugar in this article!

Add vanilla, lemon zest, and a pinch of salt. Beat until slightly cooled.

Gradually add the egg mixture to the whipped butter, beating until you get a smooth and creamy texture. Chill for 10–15 minutes before assembling.

Note: If you’re comfortable using raw eggs, you can skip the syrup/pasteurization step and simply mix the yolks with warm water and sweetener. Just make sure the eggs are very fresh.

Assemble the Millefoglie

Place two rectangles of pastry on a serving tray. Spread a layer of cream on top. Add another two rectangles and another layer of cream. Repeat until you’ve used up 4 layers per stack. Finish with a generous layer of cream on top and sprinkle with powdered sweetener and chopped nuts.

Slice each low-carb Millefoglie into individual servings (usually 4 small portions). Refrigerate for at least 1 hour before serving to allow the layers to set.

Tips for the Best Keto Millefoglie

Making a keto Millefoglie at home might sound ambitious, but with a few practical tricks, you’ll be able to recreate this elegant dessert with confidence.

Use a serrated knife, First, when it comes time to slice your Millefoglie, don’t use just any knife. A serrated knife—like the one you’d use for slicing bread—is your best friend here. Its gentle sawing motion helps cut cleanly through the delicate pastry and creamy filling without crushing the layers. Pressing down with a standard knife can cause everything to collapse, especially if your cream is still soft.

Chill before serving. Another important step that should not be skipped is chilling the assembled Millefoglie before serving. At least one hour in the fridge will allow the cream filling to firm up nicely, making it easier to slice and giving the dessert time to set. This also helps maintain the crispness of the keto pastry layers, which is key to achieving that signature texture contrast. If you’re making this for guests, you can chill the finished Millefoglie for even longer—up to several hours—just be sure to cover it lightly to prevent drying out.

Make ahead. If you’re tight on time or planning ahead, good news: this recipe is very make-ahead friendly. Both the pastry sheets and the cream filling can be prepared the day before. Store the baked pastry layers in an airtight container at room temperature, and keep the cream refrigerated. Assemble everything just before serving, and your Millefoglie will taste fresh and keep its structural integrity.

Sugar-free Millefoglie cake slice with nut crust and buttercream

Variations and Customizations of Keto Millefoglie Dessert

Mascarpone instead of butter: For a creamier filling, swap out the butter with full-fat mascarpone cheese.
Almond extract: Replace the lemon zest with a touch of almond extract for a different flavor profile.
Chocolate twist: Add sugar-free chocolate chips or cocoa powder to the filling for a chocolaty version.
Decorate with berries: Use fresh raspberries, blueberries, or sliced strawberries for a bright finish—just be mindful of carb count.
Add crunch: Crushed nuts or cacao nibs can be added between layers for extra texture.

Storage Instructions

Keep your keto Millefoglie in an airtight container in the fridge for up to 3 days. The pastry layers may soften slightly, but the dessert will still taste great.

Freezing is not ideal, as the pastry can become soggy when thawed and the cream may change texture.

Frequently Asked Questions about Low-Carb Millefoglie (FAQ)

What can I use instead of psyllium husk powder?

Psyllium husk adds structure and elasticity to the pastry layers. If you don’t have it, ground flaxseed might work as a substitute, though the texture may differ slightly.

Is there a dairy-free version of this recipe?

Yes! You can replace the butter in the cream with dairy-free alternatives like coconut oil or vegan butter, and use nut-based creams instead of traditional ones. Just make sure they are unsweetened and keto-compliant.

Can I make individual Millefoglie portions instead of one large cake?

Absolutely. Simply cut your baked pastry into smaller rectangles and layer them with cream individually. This works great for serving at events or making pre-portioned desserts.