Cooking up a filling gourmet delight for breakfast isn’t a realistic everyday goal. But that doesn’t mean that you should settle for a sugar rush that’ll leave you hungry not half an hour later. Try keto-friendly toaster pastries instead.

Toaster pastries are sweet, filling and convenient. Unfortunately, most of the brands you’d find at the grocery store are packed with added sugar and other unsavory ingredients.

Instead of relying on store-bought toaster pastries, you can enjoy a light and healthy by making your own. This toaster pastry recipe features health-promoting ingredients like apple cider vinegar that help with detoxification, as well fruits like blueberries that provide antioxidants.

Natural alternatives to sugar, such as stevia and erythritol, also make these pastries sweet without posing a threat to your blood sugar levels.

Plus, the great thing about homemade pastries is you can fill them with your preferred jam. Blueberry is an immune-boosting classic, but strawberries come in at a close second.

Follow the recipe below to make a batch of six large pastries enough for up to 12 people.

Ingredients for blueberry filling:

• 1 1/2 cups frozen blueberries
• 4 tablespoons powdered erythritol
• 1/2 tablespoon high-quality red wine vinegar
• 1 1/4 teaspoons powdered fruit pectin
• 1/8 teaspoon stevia glycerite
• 1/8 teaspoon sea salt

Ingredients for crust:

• 10 drops liquid stevia
• 3 large eggs
• 3 cups shredded goat’s cheese
• 2 cups almond flour
• 1/4 cup cashew or almond cream cheese
• 1 tablespoon water
• 2 teaspoons baking powder
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon pure vanilla extract
• Coconut oil

Ingredients for vanilla icing:

• 3/4 cup powdered erythritol
• 3 tablespoons coconut whipped cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons water
• 1/4 teaspoon pure vanilla extract
• Pinch of salt

Preparation:

1. To make the blueberry filling, add all of the ingredients except the fruit pectin into a saucepan.
2. Cover and cook for 10 minutes over medium heat.
3. Turn off the heat and stir in the pectin. Let cool to room temperature, then refrigerate for 30 minutes.
4. Meanwhile, add the goat’s cheese and cream cheese to a saucepan. Turn on the heat to low and stir for 3–5 minutes or until melted.
5. In a small bowl, whisk two eggs with the apple cider vinegar, liquid stevia and vanilla extract.
6. In another bowl, whisk the almond flour and baking powder.
7. Stir the egg mixture into the melted cheese until combined, then add the flour mixture. Stir until it forms a dough.
8. Lightly grease your hands with coconut oil, then knead the dough until it comes together as a ball. Divide it into two equal portions. Knead each one into a ball.
9. Roll each ball of dough between two pieces of parchment paper into a rectangle. Cut each rectangle in half crosswise, then cut each section into three. Each ball of dough makes six rectangles.
10. Preheat the oven to 375 F. Line two large baking trays with parchment paper.
11. Spoon 2 tablespoons of blueberry jam onto each of the six rectangle pieces of dough. Spread it evenly, leaving a 1/4-inch border along the outside.
12. Seal each pastry with the remaining six pieces of dough. Gently press the edges to seal. Crimp with a fork.
13. Place the pastries on the prepared baking trays. You may need to use a spatula.
14. In a small bowl, whisk the last egg and water. Brush each pastry with the egg wash and lightly score them so that steam can escape.
15. Bake for 18–20 minutes or until golden. Rotate the trays once halfway through. Let cool.
16. In a small bowl, mix the ingredients for the icing.
17. Spread the icing onto the cooled pastries. Let harden before serving.

Sitting down to homemade breakfast pastries is a delightful way to start the morning. Ditch your boxed cereals and prepare a big batch for the week. Re-heat in the morning and enjoy them with coffee or fresh fruit juice.

Sources:

MindBodyGreen.com

BBCGoodFood.com