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Keto Pop Tarts

Indulge in these delightful Keto Pop Tarts, a fusion of almond flour and raspberries, perfect for a sugar-free and gluten-free treat.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 8 tarts
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1.5 cup almond flour Base flour for the dough
  • 2 tablespoon coconut flour Adds texture to the dough
  • 2 tablespoon cream cheese For richness and moisture
  • 1/4 cup powdered sweetener Sugar-free sweetener
  • 1 large egg Binder for the dough
  • 2 tablespoon butter ghee or coconut oil For fat content
  • 1 teaspoon vanilla extract Flavor enhancer
  • 1 pinch salt Enhances overall flavor
Raspberry Filling
  • 1 cup frozen raspberries Main filling ingredient
  • 1/2 teaspoon xanthan gum Thickening agent for the filling
  • Optional n/a powdered sweetener for filling To adjust sweetness
Icing Ingredients
  • 1/2 cup powdered sweetener for icing To make the icing sweet
  • 1 tablespoon water To mix with the sweetener
  • 1 large egg for egg wash (optional) For a glossy finish

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. In a food processor, pulse almond flour, coconut flour, powdered sweetener, and a pinch of salt until well mixed.
  3. Add egg, butter, cream cheese, and vanilla; pulse until a sticky batter forms.
  4. Shape the dough into a sphere, wrap in clingfilm or foil, and freeze for 10-15 minutes.
Filling Preparation
  1. Heat frozen raspberries in a saucepan over medium heat until softened.
  2. Stir in xanthan gum and let cool.
Assembly
  1. Roll out the chilled dough between greaseproof paper into a large rectangle.
  2. Cut into smaller rectangles for the pop tarts.
  3. Place raspberry filling on one rectangle, cover with another, and seal edges using a fork.
Baking
  1. Cut steam marks on top and bake for 15-17 minutes until golden.
  2. For icing, whisk powdered sweetener, water, and an egg, and apply to cooled pop tarts.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Allow filling to cool completely before sealing to maintain shape. Experiment with fillings such as chocolate or peanut butter.