Keto Gluten-Free Pop-Tarts

Makes 4 servings

Give in to your inner child and indulge in Keto Gluten-Free Pop-Tarts! Flaky, low-carb crust wraps a delectably sweet, keto-friendly filling inside these nostalgic sweets. Ideal for a light breakfast or an enjoyable snack, every mouthful transports you to a carefree and whimsical journey through simpler times. Savor the wonder of Pop-Tarts reimagined for a ketogenic diet!

INGREDIENTS

For the crust:

1/4 tsp. xanthan gum
1/4 tsp. baking powder
1 1/2 c. almond flour
3 Tbsp. coconut flour
1 Tbsp. Swerve granular
1/4 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
1 large egg, beaten
1/4 c. sugar-free jam
Egg wash, for brushing

For the glaze:

1 tsp. pure vanilla extract
1/2 c. Swerve confectioners
2 Tbsp. plus 1 teaspoon heavy cream

INSTRUCTIONS

1. Make crust by processing almond flour, coconut flour, sweetener, xanthan gum, baking powder, and salt. Add butter and pulse until pea-sized, then egg and pulse until mixed. Remove from food processor and flatten. Wrap in plastic. Refrigerate 2 hours to chill.
2. On two parchment papers, roll cooled dough into an 11-inch square, 1/4 inch thick. Pinch cracked dough. Put dough on a large baking sheet and freeze for 10 minutes.
3. Preheat oven to 350°. Cut 8 2 1/2-inch-wide, 5-1/2-inch-long rectangles from dough. Spread 1 tablespoon jam evenly across 4 rectangles, leaving a 1/2-inch border. Crimp remaining 4 rectangular edges with a fork. Refreeze 15 minutes. If dough sticks or is heated, chill before crimping.
4. Brush with egg wash and bake 20-25 minutes until golden and corners firm. Cool completely. To make the glaze, mix sweetener, heavy cream, and vanilla in a small bowl. Spread on cooled pop tart centers.

This AMAZING Recipe can be found in our new Keto Breakfast cookbook here