Keto Brown Sugar Pop-Tart Cookies // All Day I Dream About Food

 

Ingredients
 

Filling

Cookie Dough

Glaze

  • 1/3 cup (63.33 g) powdered sweetener
  • 2 tbsp (30.43 g) heavy cream
  • 1 to 2 tbsp Water to thin
  • 1/8 tsp molasses, (optional)
  • 1/2 tsp cinnamon
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Instructions

Filling

  • In a small bowl, combine the ingredients. Use a silicone spatula to work them together until well combined. Set aside.

Cookies

  • Preheat the oven to 325ºF and line a large cookie sheet with a silicone baking mat or parchment paper.
  • In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the almond flour, baking powder, and salt and beat until the dough comes together.
  • To form the cookies, use about 1 1/2 tablespoons of dough and roll into a ball, then flatten into a disk. Place about 1 teaspoon of the filling on the disk and fold the dough partway around it.
  • Top with a smaller disk made from 1 tablespoon of dough and seal the edges. Place on the prepared cookie sheet and flatten slightly. Repeat with the remaining dough and the remaining filling.
  • Bake 15 to 20 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.

Glaze

  • In a small bowl, whisk together the powdered sweetener and cream. Whisk in just enough water for a thick drizzling consistency. Whisk in the molasses, if using, and the cinnamon.
  • Spread over the tops of the cookies and let set.

Notes

Storage Information: Store the cookies in a covered container on the counter for 3 days, or in the fridge for up to a week. They can also be frozen for several months. 

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