Low-Carb Toaster Pastries


Have I mentioned before that toaster pastries are ambrosia? I love all toaster pastries, y’all! Blueberry. Raspberry. S’Mores. Cinnamon. All of them. I have dreams about these delicious MFs. They’re the only things that I have cravings for. It doesn’t even matter what flavor – I JUST WANT ONE.

But let us be realistic for a second – there is no way I could stop at just one. And that’s why I have resisted the temptation for so long. I did not lose 50 pounds just to put it back on because of a few hundred couple toaster pastries.

This is why I am pleased to present you with some keto-fied toaster pastries.

They are scrumdiddlyumptious, I say! Especially at just 4.3 net carbs!

These ones are brown sugar cinnamon, but feel free to play around with the flavors and let me know how they turn out! I’ll keep you guys updated with my different attempts as I play around with these as well!

Brown Sugar Cinnamon Toaster Pastry

Makes 8 pastries
Serving size: 1 pastry

Shortbread crust (From All Day I Dream About Food)

  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/2 cup butter
  • 1/2 cup powdered sweetener (I used erythritol – if making your own, about 1/3 cup granulated will yield 1/2 cup powdered)
  • 1 egg yolk
  • 1 tsp vanilla extract

Brown Sugar Filling

1. Preheat oven to 325 degrees Fahrenheit
2. Cream together butter and powdered sweetener in a large bowl
3. Once combined, beat in vanilla and the egg yolk
4. In a separate bowl, sift together almond flour and baking powder
5. Slowly add the flour mixture to the wet ingredients and mix until well combined
6. Divide dough into 16 equal-sized balls use a food scale if you’re not like me and care about actually making them even (or any even number depending on the size you wish to make the pastries)
7. Set 8 balls aside and begin to flatten and shape the remaining 8
8. Mix the brown sugar with the cinnamon and sprinkle over the flattened dough
9. Place remaining dough over the filling (flatten first, of course) and poke holes in the top to ensure even cooking
10. Pop those babies in the oven for 15 minutes, until edges turn a lovely golden brown.

The pastries will still be slightly soft but will firm up with cooling.

These can be eaten plain or topped with a cream cheese frosting for a toaster-strudel-effect.

Either way, they are SOOO GOOD.

Please ignore how uneven mine turned out. I don’t have a good eye for uniformity, obviously.



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