Keto Peanut Butter Cup Toaster Pastries
- May 27, 2020
This little slice of breakfast heaven is void of gluten and added sugar!
FOR THE DOUGH
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tsp xanthan gum
- 4-5 tbsp granulated stevia sweetener of choice
- 5 tbsp butter
- 1 egg, beaten, 1 tbsp reserve for egg wash
- Pinch salt
FOR THE PEANUT BUTTER FILLING
- 4 tbsp natural peanut butter
- 1 tbsp butter, melted
- 2 tbsp confectioner's style stevia sweetener of choice
- 1/4 tsp vanilla extract
- 3 Lily's Peanut Butter Cups, chopped
FOR THE TOPPING
- 3 oz Lily's milk chocolate, melted
- More Lily's Peanut Butter Cups, chopped
Whisk the almond flour, coconut flour, xanthan gum, and 4-5 tbsp sweetener, depending on how sweet you want it. Cut in the butter until the mixture looks sandy.
Beat the egg and reserve 1 tbsp for the egg wash. Add the beaten egg to the mixture and use a spatula (or your hands) to kneed until a soft dough forms. It will feel wet and sticky!
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 350F.
Make the filling: mix the peanut butter, melted butter, sweetener, and vanilla until smooth. Set aside.
Divide the dough into two equal portions. Roll one chilled dough ball into a thin rectangle (about 1/8th inch).
Cut into 4 smaller rectangles and trim away any uneven edges. Place the pieces onto the baking sheet and smooth any misshapen pieces together. They don't have to be perfect!
Repeat with the second dough ball to make your "top" pieces. You will have scrap dough leftover and that's ok.
Spread the dough with the peanut butter filling and a few pieces of peanut butter cups. Top with remaining dough and crimp with a fork.
Brush with the egg wash, sprinkle with a pink of granulated sweetener, and bake for 15 minutes or until golden.
Cool before topping with melted chocolate and more peanut butter cup pieces.
Recipe from inspectorgorgeous.