1/2-1tablespoonUnsweetened Almond Milkadjust to taste
Before you start, make sure you measure all the ingredients precisely in grams/oz or cups. If you use cups, firmly pack the flour in the cup and level up.
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, whisk all the dry ingredients: 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, knead the dough with your hands until you can shape a ball.
Wrap the pastry dough ball into a piece of parchment paper or cling film wrap.
Freeze for 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 1/4-inch thick rectangles of 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 ball. For larger tarts, double the size of each rectangle and make only 6 pop tarts (net carbs per serving will therefore double).
Transfer rectangles of dough onto the prepared baking tray, leaving a 1-thumb space between each rectangle. The dough won't expand while baking, but the jam may run out of the pastry, so it's better to leave some space between each pop tart.
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. Layer 1/2 tablespoon of chia seed jam on each rectangle over the cream cheese and add a 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.
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 your until the crust is golden brown. You can add a piece of foil on top of the pop tarts if the crust browns too 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 the pop tarts down 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, the 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/