Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour and 10 minutes
Yield: 8 tarts
For the Crust:
- 7 tablespoons unsweetened almond milk
- 7 tablespoons melted butter
- ½ teaspoon vinegar
- 2 ¼ cups almond flour
- ½ cup coconut flour
- ¼ cup Sweet Like Sugar
- 2 ½ teaspoons xanthan gum
- ¼ teaspoon salt
For the Filling:
- 1 cup no added sugar Jam, any flavor
For the Frosting:
- ¼ cup powdered erythritol
- ½ tablespoon unsweetened almond milk, or more as needed
Step 1: Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Step 2: In a large bowl, whisk together the almond milk, melted butter, and vinegar.
Step 3: Add the almond flour, coconut flour, Sweet Like Sugar, xanthan gum, and salt.
Step 4: Stir the dough until it starts to clump together, then knead with your hands until the mixture becomes a ball.
Step 5: Divide the dough into 2 equal portions.
Step 6: Roll one of the pieces of dough between 2 pieces of parchment paper into a rectangle that is about ¼-inch thick.
Step 7: Cut the dough into 8 rectangular pieces.
Step 8: Repeat with the other portion of dough.
Step 9: Cut 4 slits into 8 of the rectangular pieces.
Step 10: Spoon 2 tablespoons of jam into the middle of the other 8 rectangles that don’t have slits in them.
Step 11: Place the slitted dough on top of the dough with the jam and press the sides to make them stick together. You may also use a fork to crimp the edges for extra security and to make them look nice.
Step 12: Place the pop tarts on the lined cookie sheet and bake until they are browned, about 20 minutes.
Step 13: Transfer the pop tarts to a cooling rack to cool to room temperature.
Step 14: In a small bowl, stir together the powdered erythritol and ½ tablespoon almond milk.
Step 15: Drizzle the cooled pop tarts with the frosting and enjoy.