These keto pop tarts or low-carb strawberry pastry are delicious buttery, flaky pastries filled with strawberry chia seed jam. Plus, these homemade strawberry pop tarts are vegan, gluten-free, and paleo.
Tell me, do you also crave breakfast pastries on the weekend? As a French girl, French crepes and pastries are Sunday morning favorites. Here I am sharing with you how you can make delicious low-carb strawberry pastries on a keto diet.
What are keto pop tarts?
A keto pop tart is a single-serve low-carb pastry with a buttery, flaky dough filled with sugar-free jam or cream cheese. They are delicious for breakfast or dessert with a dollop of whipped cream on top.
Low-carb pastry dough that won’t break!
Let’s face it, most low-carb pastry doughs are very fragile and break up easily when rolling. I am sharing with you a NO-FAIL keto pastry dough that rolls perfectly and won’t break!
The key is to use xanthan gum and NOT eggs! Keep reading to see all the ingredients you need to make this perfect keto pie dough.
Coconut flour – fresh with no lumps. Coconut flour contains a huge amount of fiber that is highly moisture absorbent. It means that if you are using an old bag of coconut flour, it may have lumps, and it would make it difficult to measure precisely. Break any lump, pack, and level up your cup to measure this precisely.
This recipe is also gluten-free as it is only using wheat-free low-carb flour. Bonus, if you are using dairy-free butter, the recipe makes delicious ketovegan pop tarts as well, so everyone can share!
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How to roll keto dough?
The dough is stickier than wheat-based pastry dough. Therefore, you must roll the dough between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to the rolling pin.
Best keto pop tarts fillings
There is an infinity of possible fillings. I recommend my keto berry chia seed jam recipe using any keto fruits you like in the recipe. My favorite flavor is keto strawberry pop tarts, but raspberry and blueberry taste amazing too. Other ideas are:
1/2-1tablespoonUnsweetened Almond Milkadjust to taste
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Before you start, make sure you measure all the ingredients precisely in grams/oz or cups. If you use cups, firmly pack the flour in the cup and level up.
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, whisk all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and xanthan gum.
Add in unsweetened almond milk, melted butter, and apple cider vinegar.
Combine with a spoon at first, knead the dough with your hands until you can shape a ball.
Wrap the pastry dough ball into a piece of parchment paper or cling film wrap.
Freeze for 10 minutes.
Remove the dough from the freezer and divide the dough ball in half. Roll each half between two pieces of parchment paper into 1/4-inch thick rectangles of about 1.5 x 2.3 inches ( 4cm x 6 cm). You will get around 16 small rectangles in total, 8 from each half dough ball. For larger tarts, double the size of each rectangle and make only 6 pop tarts (net carbs per serving will therefore double).
Transfer rectangles of dough onto the prepared baking tray, leaving a 1-thumb space between each rectangle. The dough won't expand while baking, but the jam may run out the pastry, so it's better to leave some space between each pop tart.
Spread 1/2 tablespoon of cream cheese (or vegan coconut yogurt) in the center of each rectangle of dough, leaving a half-inch (1 cm) edge around the edges. Layer 1/2 tablespoon of chia seed jam on each rectangle over the cream cheese and add a few slices of fresh strawberries (optional). Make sure you don't cover the borders of the rectangle with the filling, or you won't be able to close the tart. Use less filling if needed (this can happen if you roll your dough thicker and didn't manage to cut out enough rectangles).
Lay the other rectangles over the filling and seal the edges by pressing with your fingertips. If desired, cut the top dough with a knife to form gills.
Brush the top of each pop tart with beaten eggs or unsweetened almond milk if vegan.
Bake for 25 minutes in the center rack of your until the crust is golden brown. You can add a piece of foil on top of the pop tarts if the crust browns too dark/too fast and bring the tray to a level lower in the oven.
Meanwhile, in a small bowl combine sugar-free powdered sweetener with almond milk. Add more almond milk to make the glazing more liquid or add more powdered sweetener to thicken.
Cool the pop tarts down on a rack for 2 hours. Drizzle the glazing onto the cold pop tarts.
Store in an airtight container in the fridge for up to 3 days or freeze individually and defrost the day before at room temperature.
Net carb per pop tart, recipe makes 8 pop tarts, including jam: 6.6 g (or 5 g without jam, only cream cheese)
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.