Scale

🌾 1 1/2 cups + 2 tbsp almond flour

🥥 2 tbsp coconut flour

🧀 2 tbsp cream cheese

🍬 1/4 cup powdered monk fruit or sweetener of choice

🥚 1 large egg

🧈 2 tbsp unsalted butter

🍦 1 tsp vanilla extract

🧂 1/4 tsp salt

🌾 Tapioca flour, for rolling

🍓 Filling:

1 cup raspberries or fruit of choice

🌿 1/2 tsp xanthan gum

🍬 1 tbsp powdered monk fruit or sweetener of choice

🍬 Topping:

1/2 cup powdered monk fruit or sweetener of choice

💧 1 tbsp water (add more if needed)

1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with non-stick spray.

2. In a food processor, combine all dough ingredients and pulse until sticky.

3. Shape the dough into a ball, wrap in plastic, and chill in the freezer for 10-15 minutes.

4. For the filling, heat fruit and monk fruit in a saucepan until soft, then mix in xanthan gum and cool.

5. Roll out the chilled dough between two sheets of parchment sprinkled with tapioca flour, then cut into rectangles.

6. Place half of the rectangles on the baking sheet, add filling, and cover with remaining rectangles, sealing edges with a fork.

7. Bake for 15-17 minutes until golden brown, then cool completely.

8. Mix topping ingredients until smooth, adjusting water for desired thickness, and spread over cooled pop tarts. Enjoy!