Keto Smores Pop Tarts Low Carb
Get ready for the best keto pop tarts.
Easy low carb s’mores pop tarts that are tasty and delish.
Keto pop tarts you won’t want to pass up.
Low carb pop tarts with chocolate and marshmallow fluff.
Simple keto pastry dough for yummy pop tarts.
Quick keto breakfast pastry for the delicious keto smores pop tarts.
Low carb pastry recipes you will want to try today.
Low carb breakfast pastries with this amazing keto smores pop tarts.
Homemade low carb smores pop tarts.
Get ready to make the best low carb keto smores pop tarts.
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Keto Breakfast Recipes
Keto McGriddle Breakfast Sandwich
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Keto Blueberry Cream Cheese Danish
How To Make Keto Smore’s Pop Tarts
Place the mozzarella and cream cheeses into a microwave safe bowl, and heat for 30 seconds at a time until the cheeses are completely melted and combined into a dough.
Add the cheese dough to a mixing bowl with the almond flour, baking powder and powdered erythritol.
Knead with your hands until the mixture is well combined.
Blend the dough mixture with an egg and vanilla extract until it is completely incorporated.
Put the dough into the freezer to chill for 30 minutes.
Whisk together all ingredients for the filling in a bowl.
Preheat the oven to 350 degrees.
Roll the chilled dough out to about ¼ of an inch thick between two pieces of parchment paper.
Use a sharp knife or pizza cutter to cut the dough into 10 even square or rectangle shapes.
Fill the center of 5 of the squares/rectangles with the prepared marshmallow fluff, leaving room around the edges.
Place another square/rectangle of dough over the first ones, and press the edges closed to seal in the filling.
Use the tines of a fork to crimp the edges of each pastry.
Bake for 15-20 minutes
until golden brown and cooked through.
Whisk together all ingredients for the chocolate frosting in a bowl.
Take the pop tarts out of the oven and leave to cool before frosting.
Serve and Enjoy
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Keto Smores Pop Tarts
Ingredients
- For the pastry
- 1.5 c Mozzarella shredded
- 2 oz Cream Cheese
- 1 c Almond Flour
- 1 tsp Baking Powder
- 3 tbsp Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 Egg
- For the Filling
- ¼ c Heavy Whipping Cream
- 3 tbsp Powdered Erythritol
- ½ tsp Vanilla Extract
- ½ tsp Xanthan Gum
- For the Chocolate Frosting
- ½ cup Powdered Erythritol
- 1 tbsp Cocoa Powder
- 1 tbsp Almond Milk
- 1 tsp Vanilla Extract
Instructions
- Place the mozzarella and cream cheeses into a microwave safe bowl, and heat for 30 seconds at a time until the cheeses are completely melted and combined into a dough.
- Add the cheese dough to a mixing bowl with the almond flour, baking powder and powdered erythritol. Knead with your hands until the mixture is well combined.
- Blend the dough mixture with an egg and vanilla extract until it is completely incorporated.
- Put the dough into the freezer to chill for 30 minutes.
- Whisk together all ingredients for the filling in a bowl.
- Preheat the oven to 350 degrees.
- Roll the chilled dough out to about ¼ of an inch thick between two pieces of parchment paper.
- Use a sharp knife or pizza cutter to cut the dough into 10 even square or rectangle shapes.
- Fill the center of 5 of the squares/rectangles with the prepared marshmallow fluff, leaving room around the edges.
- Place another square/rectangle of dough over the first ones, and press the edges closed to seal in the filling. Use the tines of a fork to crimp the edges of each pastry.
- Bake for 15-20 minutes until golden brown and cooked through.
- Whisk together all ingredients for the chocolate frosting in a bowl.
- Take the pop tarts out of the oven and leave to cool before frosting.
Nutrition
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