Keto Blackberry Toaster Pastries

These Keto blackberry toaster pastries are buttery, flaky, and oozing with a delicious cream cheese and blackberry jam center. They are an ideal on-the-go breakfast option but can also be enjoyed as a dessert with a cup of tea. This recipe can be easily customized to your liking and dietary preference.

Are these Keto pastries gluten-free?

Yes, they are! Traditional toaster pastries are made with wheat flour, which contains gluten. This Keto pastry dough, however, uses almond flour and coconut flour which are gluten-free and naturally low in carbs. To stay safe, it’s better to read the label of the flours you’re using.

Can you omit the xanthan gum?

Unfortunately, no. The xanthan gum is a binding agent that holds the dough in shape and prevents it from cracking. If you omit it, your dough will become very fragile and won’t hold the filling.

What is the best filling for these Keto toaster pastries?

These sweet treats can be made with a variety of fillings. We have decided to fill them with cream cheese and a blackberry chia jam. You can use coconut yogurt instead of cream cheese and swap the blackberry jam for any other fruit jam you prefer. You can also fill these pastries with Keto custard.

How can you reheat these pastries?

When you are ready to enjoy a toaster pastry, warm it in the microwave for 20 seconds. Or you can pop them in the toaster for 30 seconds. If you choose the toaster method, then don’t add the glaze to all the pieces once they’re cooked; glaze each piece individually after reheating it.

Can you adapt this recipe to a vegan diet?

Yes, you can! This recipe is not vegan-friendly because the Keto pastry contains butter, and the filling has cream cheese. You can simply replace the butter with vegan butter or coconut oil and the cream cheese with dairy-free cream cheese or coconut yogurt.

Net Carbs

4.1 g
Fiber

5.8 g
Total Carbs

17.4 g
Protein

7.7 g
Fats

27.2 g

317 cals

Quantity

Serving Size

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Almond flour

1.5 cup
Coconut flour

0.25 cup
Erythritol Granulated

0.25 cup
Baking Aids Xanthan Gum

1.5 tsp
Melted Butter

75 g
Almond milk

3.5 tbsp
Apple cider vinegar

1 tsp
Chia seeds

0.5 tbsp, whole pieces
Boiling water

0.5 tbsp
Blackberries, frozen, unsweetened

2 tbsp
Powdered Erythritol (Icing Sugar)

5 tbsp
Cream cheese

2 tbsp
Raw egg

0.5 large

Step 1

Preheat your oven to 180 C/ 350 F and line a baking sheet with parchment paper. To a large bowl, add the almond flour, coconut flour, granulated erythritol, and xanthan gum. Whisk until combined.
Step 2

Add 3 tbsp of almond milk, melted butter, and apple cider vinegar to the dry ingredients. Mix the dry and wet ingredients using a spatula until a rough dough forms. Knead with your hands until it becomes a soft round dough.
Step 3

Shape the dough into a round ball, and press it slightly to flatten. Wrap it in plastic wrap. Freeze for 10 minutes.
Step 4

To a small bowl, add the chia seeds and hot water. Let them sit for 10 minutes to thicken. Add the blackberries and 1 tbsp of powdered erythritol and whisk to combine. Crush the blackberries using a fork and set the bowl aside for later.
Step 5

Take the dough out of the freezer, and cut in half. Place each half between 2 pieces of parchment paper, and roll them out into ¼ inch thick rectangles measuring 18x24 cm (7 x 9.5 inches) each. Divide each large rectangle into 6 equal small rectangles, each measuring 6x8 cm (2.4 x 3.1 inches). You should have 12 rectangles in total.
Step 6

Transfer 6 of the rectangles to the lined baking sheet, leaving 1-inch space between them. Add 1 tsp of cream cheese to the center of each rectangle. Spread it gently, leaving 1 cm (½ inch) of an empty frame around it.
Step 7

Add ½ tbsp of the chia blackberry jam over the cream cheese. Lay the other rectangles over the filling and seal the edges by pressing with a fork. Slice 3 openings on the surface using a knife.
Step 8

Brush the top of each pastry with the beaten egg. Bake for 20-25 minutes in the center rack until the crust is golden brown. If the toasties brown too fast, you can place a piece of foil on top of them.
Step 9

To a small bowl, add 4 tbsp of powdered erythritol and ½ tbsp of almond milk. Whisk to combine. If the glaze is too thick, you can add another teaspoon of almond milk.
Step 10

Take the toaster pastries out of the oven, and let them cool completely on a rack. Once they’re cold, drizzle the glaze on top. Serve immediately or store in an airtight container in the fridge.