This Keto Pop Tarts – Sugar Free, Gluten Free recipe is a fantastic way to satisfy that sweet tooth while sticking to your dietary goals. Remember those pop tarts you enjoyed as a kid? Well, I’ve got the perfect twist that makes them low-carb, sugar-free, and gluten-free! You can whip these little delights in your kitchen without a fuss. Picture flaky pastry, a luscious raspberry filling, and a sweet icing that brings it all together. Whether it’s for breakfast, an afternoon snack, or a dessert, these pop tarts will bring a smile. Plus, they’re super customizable, so you can play around with different fillings or toppings that suit your taste. Ready to get baking? Let’s roll up our sleeves and dive into this delightful keto treat!
Why This Recipe Works
This Keto Pop Tarts recipe combines low-carb ingredients that provide a delicious and satisfying experience while adhering to keto and sugar-free diets. The use of almond flour and coconut flour keeps the pastry light and gluten-free, while the natural sweetness from raspberries offers a burst of flavor without the added sugars.
Why You’ll Love This Keto Pop Tarts – Sugar Free, Gluten Free
If you’re craving a sweet treat without the guilt, these Keto Pop Tarts are perfect for you! They offer the nostalgic taste of childhood favorites, all while being sugar-free and gluten-free. Easy to prepare and customizable, they make for a delightful dessert or snack that everyone can enjoy.
Ingredients
- 1.5 cups almond flour (150g)
- 2 tablespoons coconut flour (16g)
- 2 tablespoons cream cheese (30g)
- ¼ cup powdered sweetener (40g)
- 1 large egg
- 2 tablespoons butter, ghee, or coconut oil, slightly soft (30g), plus extra for brushing
- 1 teaspoon vanilla extract
- Tiny pinch of salt
- 1 egg (for egg wash, optional)
- 1 cup frozen raspberries (160g)
- ½ teaspoon xanthan gum
- 1 tablespoon powdered sweetener (optional)
- ½ cup powdered sweetener (80g)
- 1 tablespoon water
Preparing the Dough
Combine Dry Ingredients
In a food processor, add almond flour, coconut flour, powdered sweetener, and a pinch of salt. Pulse to combine. This step ensures that your dry ingredients are evenly mixed, setting a solid foundation for the dough.
Add Wet Ingredients
Now, add 1 egg, softened butter, cream cheese, and vanilla extract to the dry mixture. Pulse until a sticky dough forms, being careful not to overmix. The dough should be cohesive yet still manageable.
Chill the Dough
Shape the dough into a ball, wrap it in cling film or foil, and place it in the freezer for 10-15 minutes. Chilling makes the dough easier to roll later on, so don’t skip this step!
Making the Filling
Prepare Raspberry Filling
In a non-stick pan, place the frozen raspberries over medium heat. Stir occasionally, squashing them with a spatula until soft (about 5 minutes). Remove from heat, add xanthan gum, and mix well. Allow to cool completely. This filling packs a fruity punch that pairs perfectly with the flaky dough!
Shaping the Pop Tarts
Roll Out the Dough
Cut the chilled dough in half. Roll one half between two sheets of parchment paper. Fold over the edges to form a rectangle, then cut into four rectangles. Repeat with the second half, using any leftover dough for additional rectangles. These shapes will form the top and bottom of your pop tarts.
Assemble the Pop Tarts
Place the rectangles on a parchment-lined baking tray. Brush half with beaten egg wash. Divide the raspberry filling into five portions, placing a dollop in the center of the unwashed rectangles, leaving about 1cm around the edges. This step is essential for creating that perfect pop tart structure.
Seal the Pop Tarts
Top the filled rectangles with the egg-washed rectangles and place in the freezer for another 10 minutes. After freezing, press edges to seal with a fork, then add fork marks on top to vent. These small vents will allow steam to escape during baking, creating a better texture.
Baking the Pop Tarts
Bake and Cool
Preheat the oven to 180C / 350F. Bake the pop tarts for 15-17 minutes until golden brown. For extra flavor, brush with melted butter after baking. Let them cool before icing so the icing doesn’t melt away.
Making the Icing
Mix the Icing
In a bowl, combine powdered sweetener and water. Stir until smooth, adding water gradually to reach your desired thickness. A nice, thick icing is perfect for adding that final touch to your pop tarts!
Ice the Pop Tarts
Using a spoon, spread the icing over the cooled pop tarts. Optionally, sprinkle with freeze-dried raspberry powder or sugar-free sprinkles. This adds not just flavor but a fun decorative element as well.
Serving Suggestions
Serve your Keto Pop Tarts as a delightful breakfast, midday snack, or dessert. Pair them with a cup of coffee or tea for a complete experience! The combination of flavors will keep you coming back for more.
Tips for Success
- Ensure the butter and cream cheese are softened for easier mixing.
- Don’t overfill the pop tarts to prevent leaks during baking.
- Let the pop tarts cool completely before icing for a prettier finish.
Variations
- Substitute raspberries with other berries like strawberries or blueberries to change it up.
- Add a dash of cinnamon to the dough for an extra flavor boost.
- Top with a low-carb chocolate drizzle instead of icing for a chocolaty twist.
FAQs
Can I use fresh raspberries instead?
Yes, you can use fresh raspberries, but reduce the cooking time for the filling.
How do I store leftovers?
Store your Keto Pop Tarts in an airtight container in the refrigerator for up to a week.
Can I freeze these pop tarts?
Absolutely! Freeze unbaked pop tarts for up to a month, then bake directly from the freezer, adding a couple of minutes to the baking time.
Is there a substitute for almond flour?
Coconut flour can be used but in lesser quantities. A ratio of 1:4 (coconut flour to almond flour) is recommended.
What should I do if my dough is too sticky?
If the dough is sticky, chill it longer or add a bit more almond flour to make it easier to handle.
These delightful Keto Pop Tarts are not only easy to create but also a fantastic guilt-free indulgence that satisfies your sweet tooth. With every bite, enjoy the flaky texture and fruity filling; they are sure to become a favorite in your low-carb repertoire!
Print
Keto Pop Tarts – Sugar Free, Gluten Free
These Keto Pop Tarts are a delightful blend of nostalgia and health. With a flaky pastry and raspberry filling, they’re sugar-free, gluten-free, and easy to customize.
- Total Time: 37 minutes
- Yield: 10 pop tarts 1x
Ingredients
- 1.5 cups almond flour (150g)
- 2 tablespoons coconut flour (16g)
- 2 tablespoons cream cheese (30g)
- ¼ cup powdered sweetener (40g)
- 1 large egg
- 2 tablespoons butter, ghee, or coconut oil, slightly soft (30g), plus extra for brushing
- 1 teaspoon vanilla extract
- Tiny pinch of salt
- 1 egg (for egg wash, optional)
- 1 cup frozen raspberries (160g)
- ½ teaspoon xanthan gum
- 1 tablespoon powdered sweetener (optional)
- ½ cup powdered sweetener (80g)
- 1 tablespoon water
Instructions
- Combine almond flour, coconut flour, powdered sweetener, and salt in a food processor.
- Add egg, softened butter, cream cheese, and vanilla. Pulse until a sticky dough forms.
- Chill the dough for 10-15 minutes.
- Cook frozen raspberries until soft, mix with xanthan gum, and cool.
- Roll out the dough, shape into rectangles, and fill with raspberry mixture.
- Seal the rectangles, freeze for 10 minutes, then bake at 180C (350F) for 15-17 minutes.
- Mix powdered sweetener and water for icing; ice cooled pop tarts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all wet ingredients are softened to mix easily.
Avoid overfilling to prevent leaks while baking.
Cool completely before icing for better presentation.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
