Prepare the chia jam by cooking frozen berries with water on medium heat. Add in sweetener and chia seeds. Use a fork to mash the berries. Let it cool. You can store the jam in the fridge for up to 4 days.
Preheat the oven to 350F.
In a medium-size mixing bowl, combine almond flour, coconut flour, sweetener, cinnamon, flaxseed, almond milk, and melted butter. Mix well then knead with your hands to form a dough.
Roll the dough between two pieces of parchment paper to make one big rectangle.
Cut the flat dough with a knife into 8 big rectangles for 4 big pop tarts or 16 pastry pieces for 8 small pop tarts.
Spread cream cheese, then chia jam and put more berries in the center of one rectangular dough, then cover it with one more rectangle. Press the edges with a fork to zip it. Repeat the process for the remaining.
Transfer the pop tarts on parchment paper and bake for 20 minutes.
Serve them warm with your favourite topping.
*This is a fiber rich dish so the net carb is low.