1/2-1tablespoonUnsweetened Almond Milkadjust to taste
Before you start, make sure you measure all the ingredients precisely either in grams/oz or cups. If you use cups firmly pack flours in the cup and level up.
Preheat oven to 180C (350F). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, whisk all the dry ingredients together : almond flour, coconut flour, sugar-free crystal sweetener and xanthan gum.
Add in unsweetened almond milk, melted butter, and apple cider vinegar.
Combine with a spoon at first then knead the dough with your hands until you are able to shape a ball.
Wrap the pastry dough ball into a piece of parchment paper or cling film wrap.
Freeze 10 minutes.
Remove the dough from the freezer and divide the dough ball in half. Roll each half between two pieces of parchment paper into a 1/4 inches thick rectangles about 1.5 x 2.3 inches ( 4cm x 6 cm). You will get around 16 small rectangles in total, 8 from each half dough balls. For larger tarts, double size of each rectangles and make only 6 pop tarts (net carb will consequently double up too)
Transfer rectangles of dough onto the prepared baking tray, leaving 1 thumb space between each rectangle. The dough won't expand while baking but the jam may run out the pastry so it's better to leave some space between each pop tart.
Spread 1/2 tablespoon of cream cheese (or vegan coconut yoghurt) in the center of each rectangle of dough leaving 1/2 inch (1 cm) border around the edges. Layer 1/2 tablespoon of chia seed jam on each rectangle over the cream cheese and add few slices of fresh strawberries (optional) . Make sure you don't cover the borders of the rectangle with the filling or you won't be able to close the tart. Use less filling if needed (this can happen if you roll your dough thicker and didn't manage to cut out enough rectangles)
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 - optional.
Brush the top of each pop tarts with beaten eggs or unsweetened almond milk if vegan.
Bake for 25 minutes in the center rack of your until the crust is golden brown. You can add a piece of foil on top of the pop tarts if the crust brown to dark/too fast and bring the tray to a level lower in the oven.
Meanwhile, in a small bowl combine sugar-free powdered sweetener with almond milk. Add more almond milk to make the glazing more liquid or add more powdered sweetener to thicken.
Cool down the pop tarts on a rack for 2 hours. Drizzle the glazing onto the cold pop tarts
Store in an airtight container in the fridge for up to 3 days or freeze individually and defrost the day before at room temperature.
Net carb per pop tart, recipe makes 8 pop tarts, including jam: 6.6 g (or 5 g without jam, only cream cheese)
Serving: 1strawberry pop tart | Calories: 307kcal | Carbohydrates: 11g | Protein: 6.3g | Fat: 16.8g | Fiber: 4.4g | Sugar: 2.6g | Net Carbs: 6.6g
Keto Strawberry Pop Tarts - https://www.sweetashoney.co/keto-pop-tarts/