Place the mozzarella and cream cheeses into a microwave safe bowl, and heat for 30 seconds at a time until the cheeses are completely melted and combined into a dough.
Add the cheese dough to a mixing bowl with the almond flour, cocoa powder, baking powder and powdered erythritol. Knead with your hands until the mixture is well combined.
Blend the dough mixture with an egg and vanilla extract until it is completely incorporated.
Put the dough into the freezer to chill for 30 minutes.
Whisk together all ingredients for the filling in a bowl.
Preheat the oven to 350 degrees.
Roll the chilled dough out to about ΒΌ of an inch thick between two pieces of parchment paper.
Use a sharp knife or pizza cutter to cut the dough into 10 even square or rectangle shapes.
Fill the center of 5 of the squares/rectangles with the prepared cream cheese mixture, leaving room around the edges.
Place another square/rectangle of dough over the first ones, and press the edges closed to seal in the filling. Use the tines of a fork to crimp the edges of each pastry.
Bake for 15-20 minutes until golden brown and cooked through.
Whisk together all ingredients for the chocolate frosting in a bowl.
Take the pop tarts out of the oven and leave to cool before frosting.
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