Ingredients
1 1/2 c. almond flour
3 tbsp. coconut flour
1 tbsp. Swerve granular
1/4 tsp. xanthan gum
1/4 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
1 large egg, beaten
1/4 c. sugar-free jam
Egg wash, for brushing
1/2 c. Swerve confectioners
2 tbsp. plus 1 teaspoon heavy cream
1 tsp. pure vanilla extract
Preparation
Step 1Make crust: In a food processor, pulse together almond flour, coconut flour, sweetener, xanthan gum, baking powder, and salt. Add butter and pulse until mostly pea- sized, then add egg and pulse just until incorporated. Remove from food processor and pat into a smooth flat disc and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.Step 2Place chilled dough between 2 pieces of parchment paper and roll into an 11-inch square, about 1⁄4 inch thick. If dough cracks, pinch it back together. Place dough on a large baking sheet and place in freezer for 10 minutes. Step 3Preheat oven to 350°. Cut dough into 8 rectangles that are about 2 1⁄2 inches wide and 5 1⁄2 inches long. Spoon 1 tablespoon jam onto each of 4 rectangles and spread into an even layer, leaving a 1⁄2-inch border around edges. Top with remaining 4 rectangles and use a fork to crimp edges. Return to freezer for 15 minutes. If dough starts to stick or is too warm, you can place back in freezer first before crimping. Step 4Brush with an egg wash and bake until golden and edges start to feel firm, 20 to 25 minutes. Let cool completely. Step 5Make glaze: In a small bowl, whisk together sweetener, heavy cream, and vanilla. Spread over center of cooled pop tarts.
