Description

Imagine biting into a warm, comforting pastry with a perfectly golden crust that shatters delicately with each bite. These blackberry pastries offer exactly that—a delightful experience from start to finish. The crust, made from a blend of almond and coconut flours, achieves a remarkable flakiness, reminiscent of traditional pastries but with a subtle nutty undertone that complements the fruity filling perfectly.

At the heart of each pastry lies a luscious blend of creamy cheese and sweet blackberry jam. The cream cheese filling provides a tangy counterpoint to the sweet and slightly tart blackberry jam, creating a harmonious balance of flavors that dance across your palate. The jam itself is bursting with the bright, juicy essence of ripe blackberries, adding a touch of summer to every bite, regardless of the season.

These pastries are incredibly versatile, equally enjoyable as a quick breakfast on a busy morning or as a comforting dessert paired with a cup of tea in the afternoon. Their convenient size makes them ideal for taking on the go, ensuring you always have a satisfying treat within reach. The warmth of the pastry enhances the flavors, making it a truly comforting experience.

Whether enjoyed straight from the oven or gently warmed, these pastries are a delightful indulgence. The flaky crust gives way to the soft, yielding filling, creating a textural contrast that is simply irresistible. They offer a symphony of textures and flavors that will leave you feeling utterly satisfied.

You can also explore different variations of the filling to tailor these pastries to your liking. Consider using other berry varieties, like raspberry or blueberry, for a delightful twist. Or, perhaps add a hint of lemon zest to the cream cheese filling for a burst of citrusy brightness.

The possibilities are endless, making these pastries a canvas for your culinary creativity.

Preparation Time

Prep Time

40 min

Cook Time

20 min

Total Time

1 h 0 min

Nutrition Information

Per 1 Pastry serving

Calories

310 Kcal

Carbs

8 g

Fiber

4 g

Sugar

3 g

Protein

6 g

Fats

28 g

Saturated Fats 16 g

Unsaturated Fats 10 g

Cholestrol 85 mg

Sodium 150 mg

Potassium 50 mg

Zylo AI

Your Personal
Nutrition
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Name: Keto Blackberry Toaster Pastries
Prep time: 40 min
Cook time: 20 min
Total time: PTNaNHNaNM
Yield: 1 Pastry
Cuisine: Desserts
Ingredients: 1.5 cup Almond flour; 0.25 cup Coconut flour; 0.25 cup Erythritol Granulated; 1.5 tsp Baking Aids Xanthan Gum; 75 g Melted Butter; 3.5 tbsp Almond milk; 1 tsp Apple cider vinegar; 0.5 tbsp, whole pieces Chia seeds; 0.5 tbsp Boiling water; 2 tbsp Blackberries, frozen, unsweetened; 5 tbsp Powdered Erythritol (Icing Sugar); 2 tbsp Cream cheese; 0.5 large Raw egg

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Ingredients

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

10.

Blackberries, frozen, unsweetened

2 tbsp

11.

Powdered Erythritol (Icing Sugar)

5 tbsp

12.

Cream cheese

2 tbsp

13.

Raw egg

0.5 large

Instructions

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.

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.

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

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.

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 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.

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 ( inch) of an empty frame around it.

Add 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.

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.

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

10.

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

Keto Blackberry Toaster Pastries Recipe