Flaky Keto Pop Tart
Servings: 6 Prep Time: 4 hours 45 mins Cook Time: 20-25 mins
1/2 cup Lupin Flour
1/2 cup Oat Fiber
1/4 cup Vital Wheat Gluten
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Vanilla (optional)
3/8 cup Allulose
1 tsp Vanilla Extract*
1/2 cup or 1 stick of Butter, cold and cubed
4-8 tbsp Ice Water
1 Egg for an Egg Wash
2 cups Fresh or Frozen Fruit
1/2 cup Allulose
1-2 tsp Lemon Juice
1 cup Confectioners Sweetener
3-6 tbsp Non-Dairy Milk
1/2-1 tsp Vanilla Extract
Keto Sprinkles for topping (optional)
Mix all the dry ingredients: vital wheat gluten, lupin flour, oat fiber, baking powder, salt, ground vanilla, and allulose in a bowl. Pour the mixture into the food processor and add the cubed butter. Pulse until the dough becomes very crumbly.
Next, add the vanilla extract and start by pouring in 4 tbsp of water. Blend until a ball of dough forms. If your dough feels dry, add a tablespoon of water at a time until it comes together.
Split the dough equally into two parts and roll each half into a square within some Saran Wrap. Refrigerate for 4 hours.
Put the fruit, lemon juice, and sweetener into a saucepan over medium heat. Cook down until the fruit is soft and smashable.
Remove from heat and either refrigerate immediately or pour into a blender and puree. Refrigerate filling until dough is ready.
After 4 hours, remove the dough and roll out into a rectangle of 11 X 13 inches. Trim each dough to 9 X 11 inches. Dock one of the sheet of doughs with a fork or pie docker. While still on the parchment paper, cut the dough into 6 equal rectangles of 3 X 5.5 inches.
Spread filling on the bottom crust, the non-docked one, making sure to leave a border to apply an egg wash.
To apply the top crust layer, flip the pastry upside down onto your hand, and gently peel the parchment paper off. Carefully lay the dough on top of one of the lower pieces and gently press around the edge to seal the pastry, trim off any excess dough. Repeat these steps until all the pop tarts are assembled.
Place the pop tarts, with the parchment paper still on the bottom, on a cookie sheet. Bake in a 325F oven for 20-35 minutes. Allow the pastry to cool completely on a cooling rack before removing the parchment paper from the pastries' bottom.
In a bowl, mix the ingredients for the icing. Spread the icing on top of the cooled pop tarts and sprinkle with some Keto Sprinkles to finish them off.
*If you are not using ground vanilla then add 2 tsp of vanilla extract.
Nutritional Facts for 1 Keto Pop Tart: 214.8 Calories, 16.1g Fat, 3.8g Net Carbs, 8.6g Protein.
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