Ingredients
Scale
- 1.5 cups almond flour (150g)
- 2 tablespoons coconut flour (16g)
- 2 tablespoons cream cheese (30g)
- ¼ cup powdered sweetener (40g)
- 1 large egg
- 2 tablespoons butter, ghee, or coconut oil, slightly soft (30g), plus extra for brushing
- 1 teaspoon vanilla extract
- Tiny pinch of salt
- 1 egg (for egg wash, optional)
- 1 cup frozen raspberries (160g)
- ½ teaspoon xanthan gum
- 1 tablespoon powdered sweetener (optional)
- ½ cup powdered sweetener (80g)
- 1 tablespoon water
Instructions
- Combine almond flour, coconut flour, powdered sweetener, and salt in a food processor.
- Add egg, softened butter, cream cheese, and vanilla. Pulse until a sticky dough forms.
- Chill the dough for 10-15 minutes.
- Cook frozen raspberries until soft, mix with xanthan gum, and cool.
- Roll out the dough, shape into rectangles, and fill with raspberry mixture.
- Seal the rectangles, freeze for 10 minutes, then bake at 180C (350F) for 15-17 minutes.
- Mix powdered sweetener and water for icing; ice cooled pop tarts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all wet ingredients are softened to mix easily.
Avoid overfilling to prevent leaks while baking.
Cool completely before icing for better presentation.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg