Serves: 4-5 pop tartsIngredients:
- 5 1/2 tbsp whole psyllium husks 26g (you can also use ground, just be sure to account for the weight difference, you’ll likely need 3 tbsp instead of 5)
- 1/4 cup almond flour 30g
- 2 1/2 tbsp powdered monkfruit/erythritol sweetener
- 1 tbsp coconut flour 7g
- 1/4 tsp baking powder
- 1 tsp xanthan gum
- 1/8 tsp salt
- 1/2 cup + 1 tsp butter cold, 125g
- 1/4 cup cold water *** add more or less as needed, the dough will absorb it as you go (you may need up to 1/2 cup)
- 1 egg white
- extra coconut flour for sprinkling
- 5 tbsp no sugar added strawberry jam I use smucker’s no sugar added jam
- 6 1/2 tbsp powdered monkfruit/erythritol sweetener 80g
- 1 1/2 tbsp + 2 tsp light cream or milk 40ml
- 1/4 tsp vanilla extract
- Stoka Nutrition Sugar Free Rainbow Sprinkles for topping (use SAMMYSAM for 20% off – I don’t earn any commission from this link)
- Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)
- Next add in chunks of butter (roughly chopped, doesn’t have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn’t have to be perfect, if you don’t have a food processor, grate the cold butter into your dry ingredients and gently mix until it’s coated).
- Dump this mixture into a bowl and add your cold water and egg white. Mix with a spoon until a rough dough forms.(your dough should be wet enough to push the dough together and form somewhat of a ball but not to the point were it sticks to your hands, so add more water only if needed)
- Press the dough together and knead it a few times until it starts to stick together (you don’t want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface).
- Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
- Next unwrap your dough and roll it out flat between two sheets of greased parchment paper. (Flour your parchment and rolling pin lightly with coconut flour as needed).
- Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
- After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
- Pre-heat your oven to 400*F.
- Roll the dough out again, it will be a bit thick at this point. I usually cut the dough in half and place half, wrapped, back in the fridge so I only have to work with one piece at a time. This makes rolling it thin much easier!
- Form the dough into a rectangle as best as you can and using a pizza cutter or sharp knife, cut off the rough edges, then slice the dough into 4-5 rectangles about the size you want your pop tarts. Repeat this with the second half of the dough to get about 8-9 rectangles in total. Re-roll any scraps you have to make the last pop tart piece.
- Add 1 tbsp sugar free jam to one side of all the pop tarts, then take a second piece of dough of similar size and place it on top of the first one. Gently press the edges together with your fingers, then seal the two pieces of dough together, all around the edges using a fork.
- Repeat this process with all of your pop tart dough. Refrigerate at any time the dough is getting too soft to work with.
- Place the finished pop tarts gently onto a parchment lined baking sheet (or just keep them on the parchment they are on and transfer the whole thing to a baking sheet).
- Bake for ~15-18min or until golden brown and puffed. Let them cool fully on the baking sheet.
- Make your glaze by mixing together the above 3 ingredients. Spread the glaze over the pop tarts if you do not plan on toasted them (or if you just plan on re-heating them on a tray in an oven or toaster oven). Sprinkle with your sugar free sprinkles. Enjoy your Keto Strawberry Pop Tarts!
Nutrition for 1/5th of recipe: 267 calories | 22.8g fat | 6.1g NET carbs | 2.5g protein | 6.1g fiberFreeze these pop tarts flat on a baking sheet, then transfer them to a ziplock or an airtight container between layers of parchment or wax paper and re-heat them in the microwave, toaster or on a tray in the oven when you’d like one.