Sometimes you just want a sweet, jammy pastry without the sugar crash. These keto strawberry pop tarts bring back all the fun of breakfast treats. You get a buttery crust and a bright fruit center. It is the perfect way to start your morning.
This recipe is great for a fresh spring brunch. It feels special but is actually very simple to make. Your whole family will love this healthy version of a classic. Let’s get baking and make your kitchen smell amazing.
Why This Recipe Is a Winner
This recipe is a winner for busy weekend mornings. Your kids will love the colorful sprinkles. You will love the healthy, low-carb ingredients. It fits perfectly into a sugar-free lifestyle without feeling like a sacrifice.
Everyone gets a special treat without any guilt. These pastries are filling and satisfying thanks to the almond flour. They stay fresh for days, making them great for meal prep. You can enjoy a nostalgic treat any day of the week.
Simple Cooking Steps
Making these is much easier than it looks. You just pulse the dough in a food processor. A quick chill makes the dough easy to handle and roll. Then you simply fill, crimp, and bake until golden.
Even beginner bakers can master this simple method. You do not need any fancy pastry skills. The dough is forgiving and simple to work with. You will feel like a pro when these come out of the oven.
What You Need
Most of these items are pantry staples for low-carb bakers. Using fresh, high-quality ingredients makes the flavor shine.
- 2 cups super-fine almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup sugar-free strawberry jam
- 1/2 cup confectioners-style erythritol
- 2 tbsp heavy cream
- 1 tsp sugar-free sprinkles (optional)
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a food processor, combine almond flour, coconut flour, granulated erythritol, xanthan gum, and salt. Pulse to combine.
- Add the cold cubed butter to the processor. Pulse until the mixture resembles coarse sand.
- Add the egg and vanilla extract. Pulse until the dough begins to clump together into a ball. Do not over-process.
- Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes to improve handling.
- Place the chilled dough between two large sheets of parchment paper. Roll out to a 1/4-inch thickness in a rectangular shape.
- Using a pizza cutter, cut the dough into 16 equal rectangles (approximately 3×4 inches).
- Place 8 rectangles onto the prepared baking sheet. Spoon 1 tablespoon of sugar-free jam into the center of each, leaving a 1/2-inch border.
- Place the remaining 8 rectangles on top of the jam-filled bases. Use a fork to crimp the edges firmly to seal.
- Prick the top of each tart 2-3 times with a fork to allow steam to escape during baking.
- Bake for 15-18 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely on the pan.
- Prepare the glaze by whisking together the confectioners sweetener, heavy cream, and extra vanilla until smooth.
- Spread the glaze over the cooled pop tarts and top with sugar-free sprinkles before the icing sets.
Best Ways to Enjoy It
Serve these warm with a fresh cup of coffee. They are great for a leisurely Sunday brunch. You can also pack them for a quick afternoon snack. They feel like a real coffee shop treat at home.
Add some fresh berries on the side for extra color. Set the table and enjoy a slow start to your day. These keto strawberry pop tarts make any morning feel a bit more special. Your family will definitely ask for seconds.
Keep It Fresh
Store leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to five days. For the best texture, reheat them in a toaster oven at 300°F. This keeps the crust nice and crisp.
You can also freeze these for a quick breakfast later. Just wrap them individually before placing them in a freezer bag. Thaw them in the fridge overnight before reheating. It makes weekday mornings much easier for everyone.
Pro Tips
- Don’t skip the 20-minute chilling time for the dough.
- Avoid over-processing the dough so the crust stays light.
- Use a pizza cutter to get perfectly straight edges.
- Crimp the edges tightly with a fork to prevent leaking.
- For a spring garden party, top with edible flowers.
- Wait until the tarts are completely cool before adding glaze.
- Pinch any cracks in the dough together with your fingers.
Easy Flavor Ideas
- Swap strawberry jam for sugar-free blueberry or raspberry jam.
- Add a pinch of cinnamon to the dough for warmth.
- Use almond extract in the glaze for a nutty flavor.
- Replace heavy cream with coconut milk for a dairy-free glaze.
Quick Answers
Can I make the dough ahead of time?
Yes, you can make the dough a day early. Keep it wrapped tightly in the fridge until you are ready. Just let it sit out for a few minutes before rolling.
How do I know when they are done?
Look for the edges to turn a light golden brown. They will still feel slightly soft to the touch. They will firm up as they cool on the pan.
Will my kids really like these?
Absolutely, especially with the sprinkles on top. The crust is buttery and the filling is sweet. They won’t even know they are eating something healthy.
I hope these keto strawberry pop tarts bring a little joy to your kitchen. They are such a fun way to celebrate a slow weekend morning. Give them a try and enjoy every sweet bite.
— Alex
Ingredients
- 2 cups super -fine almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg , room temperature
- 1 tsp vanilla extract
- 1/2 cup sugar -free strawberry jam
- 1/2 cup confectioners -style erythritol
- 2 tbsp heavy cream
- 1 tsp sugar -free sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a food processor, combine almond flour, coconut flour, granulated erythritol, xanthan gum, and salt. Pulse to combine.
- Add the cold cubed butter to the processor. Pulse until the mixture resembles coarse sand.
- Add the egg and vanilla extract. Pulse until the dough begins to clump together into a ball. Do not over-process.
- Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes to improve handling.
- Place the chilled dough between two large sheets of parchment paper. Roll out to a 1/4-inch thickness in a rectangular shape.
- Using a pizza cutter, cut the dough into 16 equal rectangles (approximately 3x4 inches).
- Place 8 rectangles onto the prepared baking sheet. Spoon 1 tablespoon of sugar-free jam into the center of each, leaving a 1/2-inch border.
- Place the remaining 8 rectangles on top of the jam-filled bases. Use a fork to crimp the edges firmly to seal.
- Prick the top of each tart 2-3 times with a fork to allow steam to escape during baking.
- Bake for 15-18 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely on the pan.
- Prepare the glaze by whisking together the confectioners sweetener, heavy cream, and extra vanilla until smooth.
- Spread the glaze over the cooled pop tarts and top with sugar-free sprinkles before the icing sets.
