Go Back
Homemade Keto Pop Tarts - Sugar Free , Gluten Free photo

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
Cook Time 25 minutes
Total Time 40 minutes
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.