KETO POP TARTS
– 2 ¼ cup Almond Flour – ½ cup Coconut Flour – ¼ cup Erythritol – 2 ½ tsp Xanthan Gum – ⅓ cup + 1 tbsp Almond Milk – 3.5 oz Butter – ½ tbsp Apple Cider Vinegar FILLING – 6 tbsp Keto Chia Seed Jam – 6 tbsp Cream Cheese
In a large mixing bowl, whisk all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and xanthan gum.
Form a Ball
Add in unsweetened almond milk, melted butter, and apple cider vinegar. Combine with a spoon at first, knead the dough with your hands until you can shape a ball.
Freeze the Dough
Wrap the pastry dough ball into a piece of parchment paper or cling film wrap. Freeze for 10 minutes.
Roll the Dough
Divide the dough ball in half. Roll each half between two pieces of parchment paper into 16 small rectangles.
Transfer to Tray
Transfer rectangles of dough onto the prepared baking tray, leaving a 1-thumb space between each rectangle.
Add Cream Cheese
Spread 1/2 tablespoon of cream cheese (or vegan coconut yogurt) in the center of each rectangle of dough, leaving a half-inch (1 cm) edge around the edges.
Add Chia Jam
Layer 1/2 tablespoon of chia seed jam on each rectangle over the cream cheese
Add a few slices of fresh strawberries (optional). Make sure you don't cover the borders of the rectangle with the filling
Cover the Rectangle
Lay the other rectangles over the filling and seal the edges by pressing with your fingertips. If desired, cut the top dough with a knife to form gills.
Brush the Top
Brush the top of each pop tart with beaten eggs or unsweetened almond milk if vegan.
Bake for 25 minutes in the center rack of an oven preheated to 350°F (180°C).
NET CARBS FAT PROTEIN
Serving: 1 Pop Tart Makes: 8 Pop Tarts
Prep: 15 Minutes Cook: 20 Minutes
KETO POP TARTS
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