Give Me Cinnamon Or Give Me Death!

But mostly just give me cinnamon. 

Don’t get me wrong, I love a good strawberry filled Pop-Tart. Honest. I just don’t LOVE having to go buy strawberries (I buy them, yet they are never in my fridge. WTF?) then mash, sweeten, and jam them up. I have more important things to do with my time!

Like what? I dunno, rolling Pop-Tart dough and watch Sleepless In Seatle again comes to mind, but I know there’s more!

These are the important things folks. 

SO I decided to make a cinna-minnie version of gluten-free Pop-Tarts that have a buttery cinnamon pecan filling and shelf life longer than fresh fruit jam.

It’s really a matter of time management. Very important.

But Wait, Didn’t You Already…?

If you recall, I made a really nice little Strawberry Protein Pop-Tart recipe two years ago that was great (still is) but I found that I don’t always want my breakfast pastry to taste like protein powder unless I’m in #gainz mode, so this one is a little more of a treat.

Let’s witness the level of buttery deliciousness this version has to offer through a series of moving pictures.

Roll it, gorgeous. 🎬

Cinnamon Pecan PopTart!
{Gluten Free & Low Carb}

Treat yourself, and your toaster! 

Pin It 📌

I’ve found that an egg wash will 100% of the time make Pop-Tarts
taste better…
BUT THEN I feel like I’m wasting so much egg!

Waste not, friends, with this tip that is basically just common sense.

BEAT your egg up a little. SCOOP out 2 tbsps of the egg.
RESERVE that egg for your egg wash.

Look at how beautiful our tarts can be when we plan!

Practically Instagram worthy. Wink, wink.

Thoughts on Icing: 
Icing is cool, literally if you use Swerve, but it isn’t necessary.

If you want to Ice Ice Baby, I suggest you use my
super easy icing recipe from my last Pop Tart recipe which is just milk
and confectioner Swerve.

I can’t tell you how long these last or how to store them because
I ate two of them while filming and the rest some hours later…
🤷‍♀️

If any of you know how to practice self-control and would like to
share how/where you stored them, thanks in advance. 

Continue to Content

Cinnamon Pecan PopTart! {Gluten Free & Low Carb}

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

A pop tart that has fewer carbs and is more innocent than it is guilty!

Print

Ingredients

• 1 cup Almond Flour* see notes on wet dough!
• 1 tbsp Coconut Four
• 1 tsp Xanthan Gum
• 5 tbsp Butter, chilled
• 3 tbsp Erythritol, like Swerve
• 1 Egg, beaten and 2 tbsp reserved for an egg wash

For the Filling

• 1 tbsp Butter, room temp is best
• 1 tsp Cinnamon
• 1/4 cup Erythritol like Swerve
• 1/4 cup chopped pecans
• *extra cinnamon and sugar for optional sprinkling

Instructions

This recipe was updated on 5/14/2020 to reflect reader's experience with difficult dough! It was remedied with 1 tbsp coconut flour! Watch the video below for guidance.

1. Whisk together the almond flour, coconut flour, xanthan gum, and sweetener.
2. Cut in the butter until the mixture looks sandy.
3. Stir in the egg and use a spatula (or your hands) to kneed the mix until a soft dough forms.
4. Wrap the dough in clear plastic wrap and continue to knead to distribute the moisture.
5. Chill dough for at least 15 minutes and preheat the oven to 350!
6. While the dough chills, mix the butter, cinnamon, and sweetener filling.
7. Divide the dough into two equal portions. Roll one of the chilled dough balls to about 1/4 to 1/8th inch thick and slice into 4 rectangles. Gently place each rectangle on a prepared baking sheet and smooth any misshapen pieces together.
8. Repeat with the second dough ball to make your "top" pieces.
9. Add the filling and pecans to four rectangles, top with remaining dough, and crimp with a fork.
10. Brush with the egg wash, sprinkle with sweetener and cinnamon and bake for 15 minutes or until golden.

Notes

Wet Dough Issue!

Some readers have commented on dough that is too wet to work with. Here's why!

• Measuring Almond Flour in cups can be tricky and inaccurate, so I've played around and added 1 tbsp of coconut flour to the recipe to help dry it up a bit!
• Egg size/volume can differ! Especially if you don't reserve any of the egg for the egg wash! Just scoop more almond flour to fix!
  

Nutrition Information

Amount Per Serving Calories 349Total Fat 33gCarbohydrates 12gNet Carbohydrates 5gFiber 7gProtein 8g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous