AILI Keto Poptarts

NOTES: You can substitute other nut milks in the icing This icing will solidify slightly if used as a royal icing to decorate cookies If you are wanting to use And I Like It™ FirstRate™ instead of And I Like It™ TopNotch™ the icing will not thicken and will stay runny. Store un-iced poptarts in the fridge or freezer and reheat in your toaster or air-fryer, then add the icing.
Makes: 8 servings
Serving size: 1 Poptart, 376 Calories, 30 g Fat, 5.4 g net carbs, 8 g Protein Total time: 1 hour 15 minutes

Ingredients

  • 3 Cups And I Like It™ Baking Blend (Dough)
  • 8 TBSP Almond flour (Dough)
  • ½ Cup And I Like It™ FirstRate™ (Dough)
  • 1 tsp salt (Dough)
  • 12 TBSP Cold unsalted butter, cubed small (Dough)
  • 12 TBSP Ice cold water (Dough)
  • 2 Eggs (Dough)
  • 1 tsp Vanilla (Dough)
  • 1 Cup And I Like It™ FirstRate™ (Filling)
  • 2 TBSP cinnamon (Filling)
  • 1 tsp nutmeg (Filling)
  • ½ tsp cloves (Filling)
  • 2 TBSP almond flour (Filling)
  • 6 TBSP butter, melted (Filling)
  • ½ Cup And I Like It™ TopNotch™ (Icing)
  • 1 TBSP unsweetened almond milk (Icing)
  • ¼ tsp vanilla extract (Icing)

Directions

  1. Make the dough: Combine the dry ingredients together in a large bowl.
  2. Add in the vanilla & 1 of the whisked eggs (saving the other for the egg wash), mix.
  3. Add the butter chunks into the dry ingredients with your hands, pinching the butter and completely incorporating. It will be crumbly looking.
  4. Add in the ice cold water 1 TBSP at a time until the dough has pie crust consistency.
  5. Refrigerate for 10 minutes.
  6. Take the dough out of the fridge, roll out the dough into 2 rectangles about 1/16th inch thick onto parchment paper.
  7. Place the rolled out rectangles on baking sheets, and then into the freezer for 10 mins.
  8. Make the filling: combine all the filling ingredients in a small bowl and stir well. Set aside.
  9. Take the dough rectangles out of the freezer and use a sharp knife or pizza cutter to cut each it into 8 equal rectangles.
  10. Place 1 TBSP of the filling into the middle of 8 rectangles, be careful not to get filling on the outer ¼ edge.
  11. Place 8 rectangles on top of the filled rectangles and with a fork and slightly press all around the edges to pinch the dough together.
  12. Freeze the poptarts for 10 mins.
  13. Preheat the oven to 350’F.
  14. Take the Poptarts out of the freezer and brush the egg wash over the top of the poptarts.
  15. Bake for 20 - 25 minutes, until golden brown
  16. Allow the poptarts to cool for 10 mins.
  17. Mix all the icing ingredients together (add additional milk if needed)
  18. Top the poptarts with 2 tsp of the icing.