Keto Pop Tarts - Sugar Free, Gluten Free
User Reviews
5
Keto Pop Tarts - Sugar Free, Gluten Free
Description
This recipe starts by blending dry ingredients—almond and coconut flours with powdered sweetener—in a food processor. Cream cheese, butter, egg, and vanilla extract are added and pulsed just to combine into a sticky dough, which is chilled in the freezer to firm up before rolling. The filling consists of frozen raspberries heated until soft, mashed, and thickened with xanthan gum, cooled before use to prevent the dough from becoming soggy.
The chilled dough is rolled out between sheets of parchment paper and cut into rectangles. The raspberry filling is placed on half of the rectangles, with the remaining pieces used as tops, sealing the edges to enclose the filling. The pop tarts bake at 350°F until golden.
An optional icing made from powdered sweetener and water can be drizzled on cooled pop tarts before serving. The recipe yields about five pop tarts with approximately 6 grams net carbs each, fitting low-carb dietary needs. Variations include different fillings such as sugar-free jams, cinnamon sugar blends, or sugar-free chocolate spreads.
The pop tarts can be stored refrigerated for a few days or frozen up to three months. It's advised to apply icing after thawing and avoid toasting pop tarts with icing to maintain texture. Toasting without icing is recommended for warming.
Ingredients
PASTRY
- 1.5 cup almond flour 150g
- 2 tablespoon coconut flour 16g
- 2 tablespoon cream cheese 30g
- ¼ cup powdered sweetener 40g
- 1 egg large
- 2 tablespoon butter ghee or coconut oil, slightly soft + a little extra to brush after cooking (30g)
- 1 teaspoon vanilla extract
- salt tiny pinch of
- 1 egg for egg wash (optional
FILLING
- 1 cup raspberries 160g, frozen
- ½ teaspoon xanthan gum
- powdered sweetener optional, up to 1 tablespoon
Optional ICING
- ½ cup powdered sweetener 80g
- 1 tablespoon water
Instructions
- Preheat the oven to 180C / 350F.
- Place the dry ingredients in a food processor and pulse to combine.
- Add 1 egg, butter, cream cheese and vanilla and pulse until a sticky batter. Don’t over-mix.
- Shape the dough to form a ball. Wrap in clingfilm or tin foil and place in the freezer for 10 - 15 minutes until chilled. This stops it being sticky and makes it easy to roll.
- Meanwhile make the filling. Place the raspberries in a non-stick pan. Heat on medium until soft, stirring a couple of times to prevent sticking, and squash the raspberries with the back of a spatula. About 5 minutes. Turn off the heat. Add the xanthan gum and stir to combine. Allow to fully cool.
- Cut the dough in two. Take one piece and roll between two sheets of greaseproof paper. Fold over the edges and re-roll. This will give you more of a rectangle shape.
- Cut the edges off and cut into 4 rectangles. Repeat with the remaining ball. Use any leftovers to form the last two rectangles. Depending on how thin you roll it you should get 10 rectangles.
- Place the rectangles on a greaseproof lined baking tray. Brush half with beaten egg wash.
- Split the filling into 5 and add to the centre of the non egg-washed rectangles. Spread slightly with the back of a spoon leaving about 1cm all the way around. Approx 1 tablespoon of filling per pop tart.
- Add the egg washed rectangle to the base with the filling and place in the freezer again for 10 minutes. This stops the dough sticking and breaking when you seal with a fork.
- Press to seal the edges with a fork and add 2 - 3 fork marks to the top. This will let out any steam and stop them exploding. Don’t go all the way through the pastry, just the top rectangle in depth.
- Cook for 15 - 17 minutes or until golden. Option to brush with a little melted butter. Allow to cool.
- Mix the icing in a bowl with a teaspoon until smooth. Add the water a few drops at a time until to your desired thickness, approximately 1 tbsp. Ice the pop tarts using the back of a spoon and allow to cool to set. Option to sprinkle with freeze dried raspberry powder or sugar free sprinkles.
Notes
- Each pop tart contains approximately 6 grams net carbohydrates; the recipe makes about 5 pop tarts.
- Store pop tarts refrigerated for up to 3 days or freeze for up to 3 months.
- Apply icing after defrosting from frozen; avoid toasting pop tarts with icing as it can affect texture.
- For thicker filling, add fresh berries over the jam, but avoid toasting with fresh berries added.
- Alternative fillings include sugar-free strawberry jam, low-carb blueberry jam, cinnamon sugar mixed with melted butter, or sugar-free chocolate spreads like Nutella.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Total Carbohydrates | 9.3g | 3% |
| Protein | 9.1g | 18% |
| Fat | 23.6g | 36% |
| Saturated Fat | 5.9g | 30% |
| Fiber | 4.7g | 19% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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