1/3c.Butter, softened, ghee, or organic palm shortening
2TBSCoconut or maple sugaruse granulated Swerve or Lakanto for keto
4tbsp.No-sugar-added jamfor keto, use a sugar free low-carb fruit jam like blueberry, blackberry, or raspberry
3-4TbspCoconut milkfull fat
1/4c.Powdered organic maple or cane sugarFor keto, use powdered Swerve
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.