Description
A keto-friendly, high-protein variation of classic pop tarts using a soft, buttery crumb and warm cinnamon filling. Perfect for low-carb dessert cravings.
Ingredients
1 1/2 cups unsalted butter, softened
1/2 cup granulated sugar (use monkfruit or erythritol for keto)
1 3/4 cups light brown sugar (use brown monkfruit blend for keto)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 3/4 cups + 2 tablespoons cake flour (substitute: 3 cups almond flour + 3/4 cup whey protein)
2 tablespoons cornstarch
1 teaspoon baking soda
1.5 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter and granulated sugar substitute until fluffy.
Add eggs one at a time with vanilla extract, mixing well after each addition.
Whisk in cake flour, cornstarch, baking soda, and baking powder until fully incorporated.
Divide dough into two parts. Keep one part in the fridge for the filling stage.
For the filling: In a small bowl, soften 1/4 cup butter, add 1/2 cup brown sugar substitute and 1 teaspon cinnamon. Mix until smooth.
Roll chilled dough into 18 equal portions. Flatten each into circles using a 3-inch diameter template.
Place a teaspoon of filling in the center of each dough round. Gently fold dough over filling to form half-moons, sealing edges with a fork.
Bake for 12 minutes until edges are golden. Cool completely before glazing.
Notes
For alcohol-free vanilla extract option: Use alcohol-free vanillin paste.
Substitute baking powder with 2.5 tsp arrowroot powder for a non-dairy lift.
Store in airtight containers for up to 3 days. Freeze unfilled dough for 2-month storage.
- Prep Time: 20
- Cook Time: 12
- Category: Brunch
- Method: Baking
- Cuisine: American