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Keto Raspberry Pop Tarts (Sugar-Free & Gluten-Free) Recipe

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3.9 from 3 reviews

These homemade Keto Pop Tarts are a delicious low-carb, sugar-free, and gluten-free treat perfect for satisfying your pastry cravings while sticking to your keto diet. Made with almond and coconut flour, cream cheese, and a luscious raspberry filling thickened with xanthan gum, they bake quickly in just 15 minutes and can be optionally iced for a sweet finish.

  • Total Time: 30 minutes
  • Yield: 5 servings (10 pop tarts)

Ingredients

Dough

  • 1.5 cup almond flour (150g)
  • 2 tablespoon coconut flour (16g)
  • 2 tablespoon cream cheese (30g)
  • ¼ cup powdered sweetener (40g)
  • 1 large egg
  • 2 tablespoon butter, ghee, or coconut oil, slightly softened + extra for brushing (30g)
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt
  • 1 egg (for egg wash, optional)

Filling

  • 1 cup frozen raspberries (160g)
  • ½ teaspoon xanthan gum
  • Optional: up to 1 tablespoon powdered sweetener

Optional Icing

  • ½ cup powdered sweetener (80g)
  • 1 tablespoon water

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the pop tarts.
  2. Mix Dry Ingredients: Place almond flour, coconut flour, powdered sweetener, and a tiny pinch of salt into a food processor. Pulse a few times to combine evenly.
  3. Add Wet Ingredients: Add one large egg, softened butter (or ghee or coconut oil), cream cheese, and vanilla extract to the food processor. Pulse until a sticky dough forms, being careful not to over-mix.
  4. Chill Dough: Form the dough into a ball, wrap it tightly in cling film or foil, and place it in the freezer for 10-15 minutes. This chilling prevents stickiness and makes rolling easier.
  5. Prepare Filling: While dough chills, heat frozen raspberries in a non-stick pan over medium heat. Stir occasionally and mash with a spatula until soft, about 5 minutes. Remove from heat, stir in xanthan gum to thicken, and let cool completely. Optionally add powdered sweetener if desired.
  6. Roll Out Dough: Divide dough in two. Roll one half between two sheets of greaseproof paper into a rectangle shape, folding and rerolling edges for evenness. Trim edges and cut into 4 rectangles. Repeat with the other half. Use scraps to make 2 more rectangles for a total of 10 rectangles.
  7. Assemble Base Layer: Place the rectangles on a baking tray lined with greaseproof paper. Brush half of them lightly with beaten egg (egg wash) to help seal later.
  8. Add Filling: Divide the cooled raspberry filling into 5 portions. Spoon approximately 1 tablespoon of filling onto the center of each rectangle without egg wash, spreading slightly and leaving about 1cm border.
  9. Seal Pop Tarts: Top each filled rectangle with an egg-washed rectangle. Return assembled pop tarts to freezer for 10 minutes to firm up before sealing.
  10. Crimp Edges: Using a fork, press down around the edges to seal the two layers together. Add 2-3 fork marks on top to vent steam, ensuring not to puncture through the dough.
  11. Bake: Bake in the preheated oven for 15-17 minutes or until golden brown.
  12. Optional Butter Brush: Remove from oven and brush the hot pop tarts with melted butter for added flavor and shine. Allow to cool.
  13. Prepare Icing (Optional): Mix powdered sweetener with water a teaspoon at a time until smooth and desired thickness is reached (about 1 tbsp water). Spread icing over cooled pop tarts and allow to set. Optionally decorate with freeze-dried raspberry powder or sugar-free sprinkles.

Notes

  • Chilling the dough twice — before rolling and after assembling — is crucial to prevent stickiness and ensure clean edges.
  • Xanthan gum acts as a natural thickener to stabilize the raspberry filling and keep it from leaking.
  • Using powdered sweetener keeps the recipe keto-friendly; adjust sweetness to taste especially in the filling.
  • Egg wash helps seal the pop tarts and gives the crust a beautiful golden finish.
  • You can customize the filling with other keto-friendly fruits or sugar-free jams.
  • Let pop tarts cool completely before icing to prevent melting.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://cozykitchenbymaya.com/keto-raspberry-pop-tarts-sugar-free-and-gluten-free-recipe/