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Homemade Keto Pop Tarts - Sugar Free , Gluten Free photo

Keto Pop Tarts - Sugar Free , Gluten Free

Deliciously satisfying Keto Pop Tarts! Enjoy a low-carb treat bursting with fruity goodness, perfect for your ketogenic lifestyle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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 (slightly soft, 30g)
  • 1 teaspoon vanilla extract
  • tiny pinch salt
  • 1 large egg (for egg wash, optional)
  • 1 cup frozen raspberries (160g)
  • 1 teaspoon xanthan gum
  • up to 1 tablespoon powdered sweetener (optional)
  • 1/2 cup powdered sweetener (80g)
  • 1 tablespoon water

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • Fork

Method
 

Cooking Keto Pop Tarts - Sugar Free , Gluten Free: The Process
  1. In a large mixing bowl, combine the almond flour, coconut flour, powdered sweetener, and a tiny pinch of salt. Mix well to ensure the dry ingredients are evenly distributed.
  2. Next, add the cream cheese, softened butter (or ghee/coconut oil), the large egg, and vanilla extract to the dry mixture. Mix until a soft dough forms. If the dough feels too crumbly, you can add a little more cream cheese.
  3. Wrap the dough in plastic wrap or place it in a covered bowl and chill in the refrigerator for about 30 minutes. Chilling helps the dough firm up and makes it easier to roll out.
  4. While the dough is chilling, prepare the filling by combining the frozen raspberries, xanthan gum, and optional powdered sweetener in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
  5. Once the dough is chilled, preheat your oven to 350°F (175°C). Place the dough on a sheet of parchment paper and roll it out to about 1/8 inch thick.
  6. Using a sharp knife or a pizza cutter, cut out rectangles (about 3x4 inches). You should have enough dough for 8 rectangles (4 pop tarts).
  7. On half of the rectangles, place a spoonful of the raspberry filling in the center, leaving room around the edges. Top with the remaining rectangles of dough and press the edges together with a fork to seal. If desired, brush the tops with the egg wash for a golden finish.
  8. Place the assembled pop tarts on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  9. Once baked, remove the pop tarts from the oven and let them cool for a few minutes. Enjoy them warm or let them cool completely for later!

Notes

  • Make sure to roll the dough out evenly to ensure consistent baking.
  • Feel free to adjust the sweetness of the filling to your taste.
  • If you find the dough too sticky, add a bit more almond flour until manageable.
  • For a fun twist, add spices like cinnamon or nutmeg to the dough for added flavor.