Keto Strawberry Pop Tarts
KETO PASTRY DOUGH
- 2 1/4 cup fine blanched almond flour (250g)
- 1/2 cup coconut flour fresh, no lump, packed, leveled up (60g)
- 1/4 cup sugar-free crystal sweetener - erythritol (swerve) or Monk fruit (Lakanto)
- 2 1/2 teaspoon xantham gum - don't skip!
- 1/3 cup + 1 tbsp unsweetened almond milk
- 3.5 oz melted butter (100g) or dairy-free vegan butter
- 1/2 tablespoon apple cider vinegar
FILLING
- 6 tablespoons sugar free chia seed jam
- 6 tablespons cream cheese or vegan coconut yoghurt
TO DECORATE
- 1/4 cup powdered sugar-free crystal sweeteer
- 1/2-1 tablespoon unsweetened almond milk adjust regarding taste
INSTRUCTIONS
- 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 four, sugar free crystal sweetener and xantham 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
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