This low carb take on the traditional Hamantaschen uses almond flour cookie dough for the pastry. The filling is made with poppy seeds, a few chia seeds to help thicken it and some milk and sweetener. If you aren’t a fan of poppy seeds, consider using this low carb raspberry chia seed jam for the filling instead.
- 6 tbsp poppy seeds
- 2 tbsp chia seeds
- 1/2 cup unsweetened almond milk or cashew milk
- 3 tbsp powdered Swerve Sweetener
- 1 tsp orange zest
- 2 cups finely ground almond flour
- 1/4 cup Swerve Sweetener
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 large egg
- 2 1/2 tbsp butter, melted
- 1/8 tsp stevia extract
- For the filling, grind poppy seeds and chia seeds in a food processor or coffee grinder until they resemble flax seed meal.
- Combine ground seeds, nut milk and sweetener in a small pan over medium low heat. Stir and let come to a simmer. Cook until milk is absorbed and mixture has thickened. Set aside.
- For the pastry, preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- Combine almond flour, sweetener, salt and lemon zest in a medium bowl. Add egg, melted butter and stevia extract and stir until dough comes together.
- Turn out dough onto a large piece of parchment paper and top with another large piece of parchment. Roll out to 1/8 inch thick. Using a 3 inch round cookie cutter, cut as many circles as possible. Gently loosen circles from parchment with a sharp knife or an offset spatula and transfer to prepared baking sheet. Cover with plastic wrap while you continue, so pastry does not dry out.
- Reroll dough and cut out more circles (you should get about 18). Spoon abut 3/4 of a teaspoon of the filling into the center of each circle and then gently fold in 3 sides to form a triangle, pinching the corners together.
- Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool.