Keto Pop Tarts – Sugar Free , Gluten Free

Imagine waking up to the enticing aroma of freshly baked pastries that are deliciously sweet yet completely guilt-free. These Keto Pop Tarts are not only sugar-free and gluten-free, but they are also incredibly easy to make. With a flaky almond flour crust and a luscious raspberry filling, they will become a staple in your breakfast rotation, or even a delightful treat for midday cravings. Let’s dive into how you can whip up these delightful pastries in your own kitchen!

Why This Recipe Belongs in Your Rotation

Keto Pop Tarts – Sugar Free , Gluten Free are the perfect blend of nostalgia and health-conscious eating. They offer a satisfying crunch from the almond flour crust and a burst of fruity flavor from the filling. Whether you are following a low-carb lifestyle, have dietary restrictions, or simply want a delicious homemade treat, this recipe ticks all the boxes. Plus, they are quick to prepare and can be enjoyed warm or cold, making them a versatile addition to your meal plan.

Ingredient List

• 1.5 cups almond flour (150g) – The base for our flaky crust, gluten-free and low in carbs.
• 2 tablespoons coconut flour (16g) – Helps to absorb moisture and adds a touch of sweetness.
• 2 tablespoons cream cheese (30g) – Adds richness and moisture to the dough.
• 1 cup powdered sweetener (40g) – To sweeten the crust without sugar.
• 1 large egg – Acts as a binder for the dough.
• 2 tablespoons butter, ghee, or coconut oil, slightly soft (30g) – For a rich, buttery flavor.
• 1 teaspoon vanilla extract – A classic flavor enhancer.
• A tiny pinch of salt – Balances the flavors.
• 1 egg (for egg wash, optional) – Gives the pop tarts a beautiful golden color.
• 1 cup frozen raspberries (160g) – The star of our filling, bursting with flavor.
• 1 teaspoon xanthan gum – Helps to thicken the filling.
• Optional: up to 1 tablespoon powdered sweetener – For additional sweetness in the filling.
• 1/2 cup powdered sweetener (80g) – For the icing if desired.
• 1 tablespoon water – To mix with the powdered sweetener for the icing.

Cook’s Kit

• Mixing bowls – For combining ingredients.
• Rolling pin – To roll out the dough to the perfect thickness.
• Baking sheet – For baking the pop tarts.
• Parchment paper – To prevent sticking.
• Whisk – To blend ingredients smoothly.
• Spatula – For spreading the filling evenly.

Keto Pop Tarts – Sugar Free , Gluten Free in Steps

Step 1: Prepare the Dough

In a mixing bowl, combine the almond flour, coconut flour, powdered sweetener, and a pinch of salt. Whisk together until well combined. Next, add the softened cream cheese, butter (or ghee/coconut oil), egg, and vanilla extract. Mix until a dough forms, ensuring everything is evenly incorporated.

Step 2: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps to firm up the dough, making it easier to roll out and shape.

Step 3: Make the Raspberry Filling

In a saucepan over medium heat, add the frozen raspberries and cook until they begin to break down, about 5 minutes. Add the xanthan gum and, if desired, the optional sweetener, stirring until the mixture thickens. Remove from heat and let it cool.

Step 4: Roll Out the Dough

Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out rectangles, approximately 3×4 inches, to form the pop tart shapes.

Step 5: Assemble the Pop Tarts

On half of the dough rectangles, spoon a tablespoon of raspberry filling, leaving a little space around the edges. Place another rectangle on top and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and added security.

Step 6: Brush with Egg Wash

If using, whisk the additional egg in a small bowl and brush it over the tops of the assembled pop tarts for a shiny finish.

Step 7: Bake

Place the pop tarts on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown. Allow them to cool slightly on the baking sheet before transferring them to a wire rack.

Step 8: Prepare the Icing (Optional)

In a small bowl, mix the powdered sweetener with water until smooth. Drizzle the icing over the cooled pop tarts for a sweet finishing touch.

Dairy-Free/Gluten-Free Swaps

• Replace cream cheese with dairy-free cream cheese or a nut-based alternative.
• Use coconut oil in place of butter or ghee for a dairy-free option.
• Ensure all sweeteners are marked gluten-free, especially if you’re using blends.

Pro Tips & Notes

• For a more flavorful crust, consider adding a teaspoon of almond extract.
• Experiment with other fillings like almond butter, chocolate spread, or different berries for variety.
• Ensure your almond flour is finely ground for the best texture.
• Don’t skip the chilling step; it’s crucial for the dough’s consistency.

Freezer-Friendly Notes

Keto Pop Tarts – Sugar Free , Gluten Free are freezer-friendly! Once cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. To enjoy, simply heat them in the toaster or microwave for a few seconds. You’ll have a fresh treat ready in no time!

Keto Pop Tarts – Sugar Free , Gluten Free FAQs

Can I use different fruits for the filling?

Absolutely! You can substitute raspberries with strawberries, blueberries, or even a mix of your favorite berries. Just make sure to adjust the sweetener based on the fruit’s natural sweetness.

How do I store leftover pop tarts?

Store any leftover pop tarts in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life. For optimal freshness, reheating before serving is recommended.

Can I make these without an egg?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or use unsweetened applesauce for a vegan version. Keep in mind this may slightly alter the texture.

What sweeteners can I use in this recipe?

Feel free to use your favorite powdered sweetener, such as erythritol, monk fruit, or stevia. Just make sure it’s a 1:1 ratio for the best results in sweetness.

More Recipes You’ll Love

• Keto Chocolate Chip Cookies
• Low-Carb Blueberry Muffins
• Sugar-Free Almond Joy Bars
• Gluten-Free Pumpkin Bread

Serve & Enjoy

Now that you have mastered the art of making Keto Pop Tarts – Sugar Free , Gluten Free, it’s time to indulge! Serve them warm with a cup of coffee or tea, or pack them in your lunch for a delightful treat. They are perfect for breakfast on-the-go, or simply enjoyed as a satisfying snack. Remember, with each bite, you’re savoring something that’s not only delicious but also aligns with your health goals. Happy baking!

Keto Pop Tarts - Sugar Free , Gluten Free

These Keto Pop Tarts are a deliciously sweet and guilt-free treat! With a flaky almond flour crust and raspberry filling, they're perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Dough:

• 1.5 cups almond flour (150g)
• 2 tablespoons coconut flour (16g)
• 2 tablespoons cream cheese (30g)
• 1 cup powdered sweetener (40g)
• 1 large egg
• 2 tablespoons butter, ghee, or coconut oil (30g), slightly soft
• 1 teaspoon vanilla extract
• a tiny pinch salt
• 1 large egg (for egg wash, optional)

For the Filling:

• 1 cup frozen raspberries (160g)
• 1 teaspoon xanthan gum
• up to 1 tablespoon powdered sweetener (optional)

For the Icing (Optional):

• 1/2 cup powdered sweetener (80g)
• 1 tablespoon water

Equipment

• Mixing Bowls
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Whisk
• Spatula

Method

 

Steps to Prepare:

1. In a mixing bowl, combine the almond flour, coconut flour, powdered sweetener, and a pinch of salt. Whisk together until well combined. Next, add the softened cream cheese, butter (or ghee/coconut oil), egg, and vanilla extract. Mix until a dough forms, ensuring everything is evenly incorporated.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps to firm up the dough, making it easier to roll out and shape.
3. In a saucepan over medium heat, add the frozen raspberries and cook until they begin to break down, about 5 minutes. Add the xanthan gum and, if desired, the optional sweetener, stirring until the mixture thickens. Remove from heat and let it cool.
4. Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut out rectangles, approximately 3x4 inches, to form the pop tart shapes.
5. On half of the dough rectangles, spoon a tablespoon of raspberry filling, leaving a little space around the edges. Place another rectangle on top and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and added security.
6. If using, whisk the additional egg in a small bowl and brush it over the tops of the assembled pop tarts for a shiny finish.
7. Place the pop tarts on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown. Allow them to cool slightly on the baking sheet before transferring them to a wire rack.
8. In a small bowl, mix the powdered sweetener with water until smooth. Drizzle the icing over the cooled pop tarts for a sweet finishing touch.

Notes

• For a more flavorful crust, consider adding a teaspoon of almond extract.
• Experiment with other fillings like almond butter, chocolate spread, or different berries for variety.
• Ensure your almond flour is finely ground for the best texture.
• Don’t skip the chilling step; it’s crucial for the dough’s consistency.