Cinnamon Pecan PopTart (Gluten Free and Low Carb)
Try this Cinnamon Pecan PopTart recipe, or contribute your own.
Try this Cinnamon Pecan PopTart recipe, or contribute your own.
- Carbohydrate 19.0471750008037 g
- Cholesterol 45.7546875196215 mg
- Fat 33.792115636547 g
- Fiber 3.86767497177574 g
- Protein 6.12468437560567 g
- Saturated Fat 12.2322588800439 g
- Serving Size 1 1 Serving (66g)
- Sodium 122.880125052567 mg
- Sugar 15.1795000290279 g
- Trans Fat 2.08393900071255 g
- Calories 388 calories
Step-by-step
- Whisk together the almond flour, xanthan gum, and sweetener.
- Cut in the butter until the mixture looks sandy.
- Stir in the egg and use a spatula (or your hands) to kneed the mix until a soft dough forms.
- Wrap the dough in clear plastic wrap and continue to kneed to distribute the moisture.
- Chill dough for at least 15 minutes and preheat the oven to 350!
- While the dough chills, mix the butter, cinnamon, and sweetener filling.
- Roll the chilled dough to about ¼ in and slice into 4 rectangles. If it's difficult to move the dough, pop in back in the freezer for a few minutes and then continue.
- Roll the remaining dough pieces until you have 8 rectangles total.
- Add the filling and pecans to four rectangles, top with remaining dough and crimp with a fork.
- Brush with the egg wash, sprinkle with sweetener and cinnamon and bake for 15 minutes or until golden.
While traditional flaky pastries rely heavily on laminated wheat doughs that puff through trapped steam and butter layers, this alternative achieves structural integrity through nut flour and xanthan gum binders. Handheld breakfast pastries trace their lineage back to early American convenience foods, evolving from simple fruit-filled turnover pies into the mass-produced rectangular formats recognized globally today. Working with almond flour requires specific handling procedures since it lacks gluten networks entirely, meaning chilling the dough for fifteen minutes is non-negotiable for achieving a rollable consistency. Incorporating the butter properly into the dry ingredients until the texture resembles coarse sand ensures the fat coats the flour particles, preventing a soggy crumb structure once baked. Rolling the dough directly between sheets of parchment paper prevents tearing and avoids the need for excess flour dusting that dries out low-carb doughs. Leftover baked pastries should be stored in an airtight container at room temperature for up to two days, though crispness returns best when warmed for three minutes in a toaster oven set to three hundred fifty degrees.
