• Grain free pop tart recipe

    Easy Grain Free “Pop Tart” Pastries {paleo & keto options}

    When I was a kid, I absolutely LOVED Pop Tarts! Besides the fact that they are carb heaven (or do I mean hell?), they are unfortunately just overly processed junk food! But… they taste delicious, right?

    So, I wanted to recreate them in a healthier way with some nutrient-dense ingredients! Still not an every day thing, but at least this version is grain free, refined sugar free, and contains quality fats! These pastry treats are made with almond flour and grass-fed butter, along with organic fruit filling.

    To keep these as easy as possible, I used store-bought organic jam. Any flavor of jam would be delicious. For the pastries pictured, I used Kirkland Organic Wild Blueberry Jam from Costco. Did you know that wild blueberries contain more antioxidants and phytonutrients than cultivated blueberries? Now you do!

    Pastry

    1-1/2 c. Almond flour

    1/3 c. Butter (softened), ghee, or organic palm shortening

    2 TBS Coconut or maple sugar (use granulated Swerve or Lakanto for keto)

    1 egg

    Pinch of Salt

    4 tbsp. No-sugar-added jam (for keto, use a sugar free low-carb fruit jam like blueberry, blackberry, or raspberry)

    Icing

    3-4 Tbsp Coconut milk (full fat)

    1/4 c. Powdered organic maple or cane sugar (Powdered Swerve for keto)

    ¼ tsp. Vanilla

    Pinch Salt

    Preheat oven to 350˚. With a fork, combine almond flour, butter or shortening, coconut sugar, egg, and salt. Roll dough between two sheets of parchment paper until it is forms a rough square about 1/8 inch thick. Remove top piece of parchment. Use a pizza cutter to trim ragged edges to shape the dough into a square. This will make it easier to make evenly sized rectangular pastries. Plus removing the thinner edges helps keep them from burning in the oven.

    Pop Tart Dough Rolled

    Here’s my easy way to get the top crust on top of the bottom crust without breaking. Use pizza cutter to cut dough in half. Then make 3 perpendicular cuts across dough creating 8 rectangles. Place a tablespoon of jam on each of the 4 dough rectangles on the left, and spread out slightly keeping jam a half inch from cut edges. Using the center cut as a guide, fold right side of dough with the parchment paper over the top of the left side.

    Press down slightly on the edges of the dough to stick it to the bottom layer. Then peel back the parchment paper. Press down the edges of all four pastries to seal the edges.

    Keeping the parchment paper underneath the pastry, trim off the excess (from the folded piece), and transfer to a baking sheet.

    Bake for about 15-16 minutes or until edges are golden brown. Remove from oven, and cut pastries apart with pizza cutter following previous cut lines. After cooling for 10-15 minutes, separate pastries and drizzle with the icing.

    Make the icing. Combine icing ingredients. Add additional powdered sugar if too thin, or additional coconut milk if too thin. Drizzle on top of partially cooled pastries.

    Makes 4 pastries.

    Easy grain free pop tarts
    Grain free pop tart recipe
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    Easy Grain Free “Pop Tart” Pastries {paleo & keto options}

    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings 4 Pastries
    Author Cindy

    Ingredients

    Crust

    • 1-1/2 c. Almond flour
    • 1/3 c. Butter, softened, ghee, or organic palm shortening
    • 2 TBS Coconut or maple sugar use granulated Swerve or Lakanto for keto
    • 1 egg
    • Pinch of Salt
    • 4 tbsp. No-sugar-added jam for keto, use a sugar free low-carb fruit jam like blueberry, blackberry, or raspberry

    Icing

    • 3-4 Tbsp Coconut milk full fat
    • 1/4 c. Powdered organic maple or cane sugar For keto, use powdered Swerve
    • ¼ tsp. Vanilla
    • Pinch Salt

    Instructions

    • Preheat oven to 350˚. With a fork, combine almond flour, butter or shortening, coconut sugar, egg, and salt. Roll dough between two sheets of parchment paper until it is forms a rough square about 1/8 inch thick. Remove top piece of parchment. Use a pizza cutter to trim ragged edges to shape the dough into a square. This will make it easier to make evenly sized rectangular pastries. Plus removing the thinner edges helps keep them from burning in the oven.
    • Here’s my easy way to get the top crust on top of the bottom crust without breaking. Use pizza cutter to cut dough in half. Then make 3 perpendicular cuts across dough creating 8 rectangles. Place a tablespoon of jam on each of the 4 dough rectangles on the left, and spread out slightly keeping jam a half inch from cut edges. Using the center cut as a guide, fold right side of dough with the parchment paper over the top of the left side.
      Press down slightly on the edges of the dough to stick it to the bottom layer. Then peel back the parchment paper. Press down the edges of all four pastries to seal the edges.
      Keeping the parchment paper underneath the pastry, trim off the excess (from the folded piece), and transfer to a baking sheet.
      Bake for about 15-16 minutes or until edges are golden brown. Remove from oven, and cut pastries apart with pizza cutter following previous cut lines. After cooling for 10-15 minutes, separate pastries and drizzle with the icing.
    • Make the icing. Combine icing ingredients. Add additional powdered sugar if too thin, or additional coconut milk if too thin. Drizzle on top of partially cooled pastries.

    Try some of my other treats!
    Pumpkin Spice Latte Bars
    Chocolate Brownie Waffles
    Cinnamon Pumpkin Waffles
    Cinnamon Roll Waffles
    Chewy Chocolate Chip Cookies
    Keto Chocolate Peanut butter Pie
    Low Carb Carrot Cupcakes
    Dairy Free Keto Cheesecake Mousse
    Keto Key Lime Pie Bars

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