Keto Pop Tarts
Homemade keto pop tarts feature a flaky almond and coconut flour butter crust filled with strawberry, blueberry, or brown sugar cinnamon, baked until golden and finished with a smooth butter glaze.
Equipment
- Food Processor
- Parchment paper
- Pizza Cutter
- Baking sheet
Ingredients
- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1 1/2 tsp cold water
- 1 egg
- pinch salt
- 1 cup strawberries
- 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 tsp vanilla or lemon extract
- 1/4 tsp xanthan gum
- 1 cup blueberries
- 1/2 cup brown sugar sweetener
- 1/4 tsp cinnamon
- 1/4 cup powdered sweetener
- 1 tbsp butter (softened)
- 1 tbsp almond milk
- sugar free sprinkles (optional)
Instructions
Crust:
- Pulse the almond flour, coconut flour, cold butter, cold water, egg, and salt in a food processor for 2–3 minutes as needed, then refrigerate the dough while preparing the fillings. Stop processing when the loose crumbs gather into a cohesive ball.
Fillings:
- For either berry filling, warm the chosen berries with sweetener over medium heat until the sweetener dissolves, puree in a small blender or food processor, then incorporate the extract and xanthan gum. The finished fruit mixture should be smooth and begin to thicken rather than remain watery.
- Stir the brown sugar sweetener and cinnamon together for the cinnamon filling. The cinnamon should be evenly distributed, with no concentrated streaks.
Assembly:
- Set the oven to 350°F. Allow it to reach temperature while you shape the pastries.
- Sandwich the chilled dough between greased parchment sheets, roll it out, and use a pizza cutter to make 2-by-3-inch rectangles, gathering and rerolling the scraps. Aim for matching rectangles so the tops and bottoms meet neatly.
- Line a baking sheet with one of the parchment sheets and arrange half the dough rectangles on it. Support each piece during transfer so its corners stay intact.
- Spoon a tablespoon of filling onto each bottom rectangle, add a matching top, finger-press the borders closed, then fork-crimp the edges and prick the tops. Keep filling clear of the sealing surfaces and leave open fork holes for steam to escape.
- Bake for 15–20 minutes, checking for golden-brown pastry before removing the sheet from the oven. The edges should look set, and the pastries should cool completely before receiving icing and optional sprinkles.
Icing:
- Blend the softened butter with powdered sweetener, gradually loosen it with almond milk, and spread the icing over the cooled pastries. Stop adding milk when the glaze spreads easily but still holds an opaque coating.
Notes
Filling tip: The three fillings are separate flavor choices, not a single mixture. Prepare all three for a mixed batch or scale your favorite option for a single-flavor batch. Sweetener tip: For the glaze, use a confectioners-style powdered sweetener such as a powdered erythritol or monk fruit blend rather than a granular product or pure concentrated extracts. Texture tip: If the dough becomes sticky or greasy from warm butter, return it to the refrigerator until it is firm enough to lift and handle cleanly. Storage: Let the pastries cool completely, then store them in a tightly closed container in the refrigerator with parchment paper between stacked layers. Reheating: Warm individual pastries gently in a microwave or on a tray in an oven or toaster oven rather than using a vertical slot toaster. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.