Keto Strawberry or Blueberry Pop Tarts
A low carb twist on a classic favorite. These keto pop tarts have a tender almond flour pastry, a real berry filling and a sugar-free icing with sprinkles.
Magic Baker sweetener blitzed in a blender makes the best powdered sweetener for these.
Video tutorial: https://youtu.be/xkwNh8TONhA
Keto Strawberry or Blueberry Pop Tarts
Ingredients
Pastry
- 2 cups almond flour
- 2 1/2 tbsp coconut flour
- 1/2 cup powdered sweetener
- 1/8 tsp salt
- 2 large eggs plus 1 yolk (beat 1 of the eggs for brushing)
- 2 tbsp soft butter
- 2 1/2 tbsp cream cheese
- 1 1/2 tsp vanilla extract
Filling
- 1 1/2 cups sliced strawberries or blueberries (or 3/4 cup of each)
- 3/4 tsp xanthan gum
- A little water
Icing
- Heaping 1/2 cup powdered sweetener
- About 1 tbsp water
- No-sugar-added sprinkles (optional)
Instructions
- Preheat the oven to 350°F.
- Mix the almond flour, coconut flour, sweetener and salt. Add to a blender with the unbeaten egg and yolk, butter, cream cheese and vanilla. Pulse until the dough just comes together.
- Roll into a ball, wrap in plastic and chill in the freezer 10–20 minutes.
- Heat the berries over medium with a little water until soft; blend if you want it smoother. Remove from the heat, stir in the xanthan gum, and cool completely.
- Divide the dough, roll each portion between parchment into rectangles, and cut into 12 pieces. Place on a parchment-lined baking sheet.
- Add filling to half the pieces and top with the others. Brush with the beaten egg and crimp the edges with a fork. Poke holes on top if you like. Freeze 15 minutes.
- Bake 15–20 minutes, until golden brown.
- While they cool, mix the icing, adding water a little at a time. Paint it on top and add sprinkles if you want.