Give Me Cinnamon Or Give Me Death!
But mostly just give me cinnamon.
Don’t get me wrong, I love a good strawberry filled Pop-Tart. Honest. I just don’t LOVE having to go buy strawberries (I buy them, yet they are never in my fridge. WTF?) then mash, sweeten, and jam them up. I have more important things to do with my time!
Like what? I dunno, rolling Pop-Tart dough and watch Sleepless In Seatle again comes to mind, but I know there’s more!
These are the important things folks.
SO I decided to make a cinna-minnie version of gluten-free Pop-Tarts that have a buttery cinnamon pecan filling and shelf life longer than fresh fruit jam.
It’s really a matter of time management. Very important.
But Wait, Didn’t You Already…?
If you recall, I made a really nice little Strawberry Protein Pop-Tart recipe two years ago that was great (still is) but I found that I don’t always want my breakfast pastry to taste like protein powder unless I’m in #gainz mode, so this one is a little more of a treat.
Let’s witness the level of buttery deliciousness this version has to offer through a series of moving pictures.
Roll it, gorgeous. 🎬
Cinnamon Pecan PopTart!
{Gluten Free & Low Carb}
Treat yourself, and your toaster!
Pin It 📌
I’ve found that an egg wash will 100% of the time make Pop-Tarts
taste better…
BUT THEN I feel like I’m wasting so much egg!
Waste not, friends, with this tip that is basically just common sense.
BEAT your egg up a little. SCOOP out 2 tbsps of the egg.
RESERVE that egg for your egg wash.
Look at how beautiful our tarts can be when we plan!
Practically Instagram worthy. Wink, wink.
Thoughts on Icing:
Icing is cool, literally if you use Swerve, but it isn’t necessary.
If you want to Ice Ice Baby, I suggest you use my
super easy icing recipe from my last Pop Tart recipe which is just milk
and confectioner Swerve.
I can’t tell you how long these last or how to store them because
I ate two of them while filming and the rest some hours later…
🤷♀️
If any of you know how to practice self-control and would like to
share how/where you stored them, thanks in advance.
Cinnamon Pecan PopTart! {Gluten Free & Low Carb}
A pop tart that has fewer carbs and is more innocent than it is guilty!
Ingredients
- 1 cup Almond Flour* see notes on wet dough!
- 1 tbsp Coconut Four
- 1 tsp Xanthan Gum
- 5 tbsp Butter, chilled
- 3 tbsp Erythritol, like Swerve
- 1 Egg, beaten and 2 tbsp reserved for an egg wash
For the Filling
- 1 tbsp Butter, room temp is best
- 1 tsp Cinnamon
- 1/4 cup Erythritol like Swerve
- 1/4 cup chopped pecans
- *extra cinnamon and sugar for optional sprinkling
Instructions
This recipe was updated on 5/14/2020 to reflect reader's experience with difficult dough! It was remedied with 1 tbsp coconut flour! Watch the video below for guidance.
- Whisk together the almond flour, coconut flour, xanthan gum, and sweetener.
- Cut in the butter until the mixture looks sandy.
- Stir in the egg and use a spatula (or your hands) to kneed the mix until a soft dough forms.
- Wrap the dough in clear plastic wrap and continue to knead to distribute the moisture.
- Chill dough for at least 15 minutes and preheat the oven to 350!
- While the dough chills, mix the butter, cinnamon, and sweetener filling.
- Divide the dough into two equal portions. Roll one of the chilled dough balls to about 1/4 to 1/8th inch thick and slice into 4 rectangles. Gently place each rectangle on a prepared baking sheet and smooth any misshapen pieces together.
- Repeat with the second dough ball to make your "top" pieces.
- Add the filling and pecans to four rectangles, top with remaining dough, and crimp with a fork.
- Brush with the egg wash, sprinkle with sweetener and cinnamon and bake for 15 minutes or until golden.
Notes
Wet Dough Issue!
Some readers have commented on dough that is too wet to work with. Here's why!
- Measuring Almond Flour in cups can be tricky and inaccurate, so I've played around and added 1 tbsp of coconut flour to the recipe to help dry it up a bit!
- Egg size/volume can differ! Especially if you don't reserve any of the egg for the egg wash! Just scoop more almond flour to fix!
Nutrition Information
Amount Per Serving Calories 349Total Fat 33gCarbohydrates 12gNet Carbohydrates 5gFiber 7gProtein 8g
Despite the tweaks in the recipe, this dough is so soft even after freezing it for a few minutes. I had to keep putting it back in because it warms up so quickly. My thought was that there is just too much butter for the amount of almond flour.
So sorry the recipe didn’t turn out! The dough is a very sticky dough and it warms up very fast (especially in summer months) but I always recommend adding a touch more coconut flour (1-2 tsp) if it is unmanageable. Hoping it wasn’t a total loss and happy to help if you have any other issues.
The calorie count seems really high! Are you sure about that?
Well…lol it is a lot of butter! They cal count is high but they are VERY filling so you can definitely make them smaller/thinner and get more servings out of the recipe! Let me know if you give it a try!
I cant wait to try this.im going to add sugar free Amish Apple butter in the middle.its a spicier version of any store bought. OOHHHH.I cant wait.haven’t had a pop tart in years.
Thanks so much for helping all of us out with these great recipes and tips.I’m pretty new to keto.you are saving my butt from the sugar monsters.
Yay I’m so glad!!! Now THIS recipe you definitely want to make sure is chilled 😁 And that apple butter sounds delish. Happy baking!!
The dough was fragile, a bit stucky even after adding almost twice flour…broke up when trying to move onto pan..chilled for 35 min. Left half in frig while using half..ended up spraying the crap out of spatula..cooking now so will see but definitely needs Psome tweeks..
Not sure what’s gone wrong but I couldn’t knead the dough as it was too sticky! I had to add almost double the amount of almond flour. The only thing I did differently was sub the xantham gym for psyllium husk powder… would this be why? Currently have it chilling hoping it will help!
Hey Rebecca! SO for the dough, what kind of sweetener did you use and did you stick to the 3 tbsp? Psyllium husk will absorb a lot of water and it gets very sticky to “gel” so that could have been it.
Definitely let it chill and if you need to, wrap it in plastic cling wrap or wet your hands slightly to keep it from sticking! as the butter melts, it gets sticky so having a little cup of water nearby for your fingers is helpful and then just keeping it very cool. Message me on instagram or facebook if you need more help!!
Thanks, I put it in the freezer and it came out ok… I wonder if it’s that I used almond MEAL, not flour? 🤔
Well I notice a difference just between brands maybe! GF baking can be so temperamental 😅
What is your fav sweetner? I used to use swerve but i hate how it leaves a cooling taste.
I usual use Swerve but Monkfruit also works well and doesn’t have that funky taste!
So should the butter be cold, then?
Yes! Cold but not rock solid. It will start to soften from the heat of your hands/air temp so you want it to start out chilled. Hope that helps!
My mom used to fry brown sugar pop tarts in butter on the stove top. These remind me of those. Buttery deliciousness:)
Could you make these with coconut flour? I know you use much less and usually need more liquid … might be worth experimenting
The texture would be different but you could give it a shot! It may take some playing with though, less flour, more fat and possibly an extra egg but I can’t be sure without trying it. Good luck if you do!