Serves 4

These pretty pastries filled with fresh raspberries and topped with sweet frosting will satisfy you without hindering your health goals, energy or mood. We love how real these taste and are making them with raspberries, blueberries and blackberries all season long!

Prep Time: 1.5 hours or up to overnight
Cooking Time: 15 minutes

Ingredients:
Base:
1.25 cups almond flour
3 tablespoons ground flaxseed
1 tablespoon Keto confectioners’ sugar
Pinch of sea salt
3 tablespoons unsalted butter
½ teaspoon pure vanilla extract
1 large egg

Filling:
1 cup fresh raspberries
Juice from ½ fresh lemon
½ teaspoon pure vanilla extract
1 tablespoon Keto confectioners’ sugar
½ teaspoon pure vanilla extract
2 tablespoons chia seeds

Frosting:
2 tablespoons unsweetened almond milk
14 tablespoons Keto confectioners’ sugar
5 drops of natural red food coloring
Optional: Sugar-free sprinkles

Instructions:

Pulse almond flour, sea salt and ground flaxseed in a food processor until well-combined. Add in butter and vanilla and continue to pulse until a dough has formed. It should be firm but not dry and not too sticky, so add in a tablespoon at a time of purified water if it’s too dry or a tablespoon at a time of additional almond flour if it’s too sticky. You will use your egg later as a wash for the dough.

Place dough in the fridge for 1 hour or up to overnight to chill.

Remove dough and place half of it between two sheets of parchment paper. Roll out as a 1/8”-thick layer and cut into 4 rectangles, discarding the jagged edges, with a knife. Place in the freezer.

Do the same thing with the second half of the dough. Brush each rectangle with egg wash and keep cut dough in the freezer until ready to fill with your raspberry filling.

Preheat your oven to 350 degrees Fahrenheit.

Heat your raspberry filling ingredients on the stovetop in a small saucepan on low heat until the fruit has broken down and a thick sauce has formed. Remove from the heat and allow to cool.

Remove your dough from the freezer and place a big spoonful of raspberry filling in the center of 4 rectangles. Cover with the second half of rectangles and with your fingers, press together to form a sealed pastry.

Bake in the oven for 13-15 minutes, or until golden brown.

Remove from the oven and allow to completely cool before mixing your frosting ingredients together and frosting your Pop Tarts and garnishing with optional sugar-free sprinkles.

Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.

Enjoy!

Calories: 358
Carbs: 34
Net Carbs: 24
Protein: 10
Fat: 31