Ingredients and Directions:
1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup keto-approved powdered sugar
2 tbsp room temp butter
2 tbsp cream cheese
1/4 tsp salt
1 scoop TeamKeto Vanilla c8
1 tsp vanilla
5 tbsp raspberry jam (I used the Good Good brand)
1/2 cup powdered sugar
2 tbsp water
Optional: 1/4 tsp Raspberry powder
In a food processor, add in all dry ingredients and pulse, then add butter, cream cheese. and vanilla. Pulse until crumbly. Add egg until dough forms. Make one large ball and place in plastic wrap and chill for 20 mins. Split dough in half. Roll out dough and cut out 5 even rectangles. Do the same to other half of dough. Place rectangles on a parchment-lined baking sheet. Place 1 tbsp each of raspberry jam in middle of 5 of the rectangles. Place the other 5 rectangles on top, chill for 15 mins then with a fork seal the sides and bake at 350 for 16 mins.
In a bowl, mix water and powdered sugar and evenly distribute icing on cooled pop tarts. If using raspberry powder, sprinkle over the tops.
Makes 5 servings
Macros per serving: 304 Cal, 59g Fat, 12g protein, 5g net carbs
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