Keto Blackberry Toaster Pastries
These Keto blackberry toaster pastries are buttery, flaky, and oozing with a delicious cream cheese and blackberry jam center. They are an ideal on-the-go breakfast option but can also be enjoyed as a dessert with a cup of tea. This recipe can be easily customized to your liking and dietary preference.
How to Make It
Step 1
Preheat your oven to 180 C/ 350 F and line a baking sheet with parchment paper. To a large bowl, add the almond flour, coconut flour, granulated erythritol, and xanthan gum. Whisk until combined.
Step 2
Add 3 tbsp of almond milk, melted butter, and apple cider vinegar to the dry ingredients. Mix the dry and wet ingredients using a spatula until a rough dough forms. Knead with your hands until it becomes a soft round dough.
Step 3
Shape the dough into a round ball, and press it slightly to flatten. Wrap it in plastic wrap. Freeze for 10 minutes.
Step 4
To a small bowl, add the chia seeds and hot water. Let them sit for 10 minutes to thicken. Add the blackberries and 1 tbsp of powdered erythritol and whisk to combine. Crush the blackberries using a fork and set the bowl aside for later.
Step 5
Take the dough out of the freezer, and cut in half. Place each half between 2 pieces of parchment paper, and roll them out into ¼ inch thick rectangles measuring 18×24 cm (7 x 9.5 inches) each. Divide each large rectangle into 6 equal small rectangles, each measuring 6×8 cm (2.4 x 3.1 inches). You should have 12 rectangles in total.
Step 6
Transfer 6 of the rectangles to the lined baking sheet, leaving 1-inch space between them. Add 1 tsp of cream cheese to the center of each rectangle. Spread it gently, leaving 1 cm (½ inch) of an empty frame around it.
Step 7
Add ½ tbsp of the chia blackberry jam over the cream cheese. Lay the other rectangles over the filling and seal the edges by pressing with a fork. Slice 3 openings on the surface using a knife.
Step 8
Brush the top of each pastry with the beaten egg. Bake for 20-25 minutes in the center rack until the crust is golden brown. If the toasties brown too fast, you can place a piece of foil on top of them.
Step 9
To a small bowl, add 4 tbsp of powdered erythritol and ½ tbsp of almond milk. Whisk to combine. If the glaze is too thick, you can add another teaspoon of almond milk.
Step 10
Take the toaster pastries out of the oven, and let them cool completely on a rack. Once they’re cold, drizzle the glaze on top. Serve immediately or store in an airtight container in the fridge.
Ingredients
- Almond flour
1.5 cup
- Coconut flour
0.25 cup
- Erythritol Granulated
0.25 cup
- Baking Aids Xanthan Gum
1.5 tsp
- Melted Butter
75 g
- Almond milk
3.5 tbsp
- Apple cider vinegar
1 tsp
- Chia seeds
0.5 tbsp, whole pieces
- Boiling water
0.5 tbsp
- Blackberries, frozen, unsweetened
2 tbsp
- Powdered Erythritol (Icing Sugar)
5 tbsp
- Cream cheese
2 tbsp
- Raw egg
0.5 large