Easy Keto Recipe
KETO PASTRY DOUGH – 2 ¼ cups Almond Flour – ½ cup Coconut Flour – ¼ cup Erythritol – 2 ½ tsp Xanthan Gum – ⅓ cup + 1 tbsp Almond Milk – 3.5 oz Unsalted Butter – ½ tbsp Apple Cider Vinegar FILLING – 6 tbsp Sugar-free Chia Seed Jam – 6 tbsp Cream Cheese TO DECORATE – ¼ cup Powdered Sweetener – 1/2-1 tbsp Almond Milk
Combine the dry keto pop tart pastry dough ingredients in a mixing bowl.
Whisk the dry keto pastry dough ingredient with a wooden spoon.
Form a small well in the batter. Pour all the liquid keto pastry ingredients.
Stir the keto pastry dough with a wooden spoon until fully combined.
Work the Keto Pop-Tart Pastry dough with your hands to mix it evenly.
Form a large and uniform keto pastry dough ball.
Wrap the keto pastry dough ball and flatten it under a rolling pin until it's 1/4-inch thick.
Remove the parchment paper and cut the dough into a large rectangle with a dough cutter.
Cut the rectangle into 16 even smaller rectangles (2 for each keto pop tart).
Place 8 of the pastry dough rectangles on a baking tray lined with parchment paper.
Spread some cream cheese, strawberry chia seed jam, strawberry slices on each dough rectangle.
Cut 6 gills on the top of the remaining pastry dough rectangles and place them on top of the pop tarts.
Brush the top of the keto pop tarts with beaten egg and bake them for 25 minutes at 350°F (180°C).
Let the Keto Pop Tarts cool down for 2 hours on a cooling rack.
Drizzle some sugar-free powdered sweetener and a touch of keto glazing on top of the pop tarts.
NET CARBS FAT PROTEIN
Serving: 1 Pop Tart Makes: 8 Pop Tarts
Prep: 15 Minutes Cook: 20 Minutes