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Keto Pop-Tarts
This low-carb take on a childhood classic is a fun way to fuel up in the morning.
https://www.bulletproof.com/recipes/keto-pop-tarts/
Ingredients
Dough Ingredients
- 2 cups blanched almond flour
- 4 tbsp coconut flour
- 3 scoops Bulletproof Vanilla Collagen Peptides
- ¼ cup Bulletproof Grass-Fed Ghee
- ¼ cup powdered monk fruit-erythritol blend
- ½ tsp baking powder
- ½ tsp xanthan gum
- 2 eggs
- 1 pinch salt
Filling Ingredients
- 10 oz strawberries (sliced)
- 1 tsp apple cider vinegar (or lemon juice)
- 3 tbsp powdered monk fruit-erythritol blend
- 1 tsp xanthan gum
Glaze Ingredients
- 1/3 cup powdered monk fruit-erythritol blend
- 1 tbsp freeze-dried strawberry powder (plus more for garnish)
- 2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the almond flour, coconut flour, Vanilla Collagen Peptides, powdered sweetener, baking powder, salt and xanthan gum. Mix the dry ingredients together well to remove any lumps.
- Use a large whisk to mix in the melted Ghee and eggs. Knead until well combined.
- Divide the dough in half and roll each half into a ball. Wrap each portion in a large sheet of parchment paper. Place the dough in the freezer for 15 minutes.
- While the dough chills, make the strawberry filling. In a medium saucepan, combine the fresh strawberries with the apple cider vinegar and powdered sweetener. Heat for 10 minutes over medium heat until the berries break down. Stir and mash them with a spoon every few minutes. Remove the mixture from the heat and whisk in the xanthan gum until it is well combined. Set the filling aside to cool and thicken.
- Remove the dough from the freezer. Unwrap the first portion of the dough, spreading the parchment onto a flat work surface. Place the dough in the center and set a second sheet of parchment paper on top of the dough. Use a rolling pin to roll it into a rectangular shape, about ¼-inch thick. Note: Fold the edges over on tops of themselves and roll the dough to flatten, as this will help keep a straight edge.
- Cut the dough into an 8-by-6-inch rectangle. Then, cut it in half lengthwise and across widthwise to make four smaller rectangles.
- Carefully spread out the rectangles so they are at least 1 inch apart. Gently lift the bottom sheet of parchment paper (holding the dough) onto a baking sheet.
- Roll out the second portion of dough to make four equal rectangles to create the tops of the pastries. Roll out the leftover dough to make two more rectangles. You will have 10 total.
- Spoon 2 tablespoons of strawberry filling onto each of the five pop-tart bases. Spread it evenly on the rectangle but leave a ½-inch gap around the edges. Place a rectangle on top of each to form the top half of the pop-tarts.
- With your fingers, gently press the dough together along the edges. Dip a fork in water and press the fork on the edges to seal together the top and bottom halves. Then, use the fork to poke 3-4 rows of vent holes on top of each pop-tart.
- Bake for 10-13 minutes or until the edges turn golden-brown. Remove from the oven and let the pop-tarts cool completely.
- Combine all of the glaze ingredients in a small dish. Whisk together and drizzle equal amounts of the glaze on top of the cooled pop-tarts. Garnish with a sprinkle of freeze-dried strawberry pieces or powder.
Nutritional Information
- Calories: 560
- Fat: 36 g
- Protein: 19 g
- Fiber: 9 g
- Sugar: 6 g
- Sugar Alcohols: 19 g
- Carbohydrates: 40 g
- Net Carbs: 12 g
- Sodium: 157 mg