Keto Pop Tarts – Strawberry Low-carb Pastry
By Carine Claudepierre
Published on 02/18/2020 - Last updated on 12/05/2023
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These Keto Pop Tarts are a keto pastry recipe with a delicious buttery, flaky texture filled with strawberry chia seed jam.
Plus, these homemade strawberry pop tarts are vegan, gluten-free, and paleo.
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.
Why You’ll Love This Recipe
This Keto Pastry recipe is amazing because it is:
- Truly Flakey
- Gluten-Free
- Keto
- Dairy-Free Option
- Egg-Free
- Vegan Option
- Paleo
- Ready In 30 Minutes
How To Make Keto Pop Tarts
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!
Key Ingredients
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.
- Almond flour – you absolutely need to use fine blanched almond flour. Learn how to choose your keto flours.
- 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 your cup to measure this precisely.
- Butter – or dairy-free vegan butter, melted. Learn why butter is a keto-friendly dairy product.
- Xanthan gum
- Apple cider vinegar – or lemon juice
- Unsweetened almond milk – or unsweetened coconut milk.
- Sugar-free crystal sweetener – erythritol, monk fruit stevia blend, or allulose – learn why I’m recommending these keto-friendly sweeteners. The recipe works unsweetened as well!
Gluten-free Pop Tart Recipe
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 keto vegan pop tarts as well, so everyone can share!
Rolling The 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 Tart Fillings
There are infinite 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:
- Cream cheese – warm cream cheese with sugar-free crystal sweetener. Spread in the pastry with some fresh berries on top. Cream cheese is perfectly keto-friendly!
- Fresh berries – strawberries, blueberries, raspberries. They will cook in the oven and naturally create a fruit compote in the pastry.
- Curd or custard
Frequently Asked Questions
This all-purpose flaky keto pastry dough is very flexible and easy to roll without breaking. It that can be used for:
Keto pumpkin pie – even for the top crust of the pie.
Sugar-free lemon pie
This Keto Pastry recipe brings only 6.6 grams of net carbs per pop tart serving.
More Keto Desserts
If you like keto pastries, you’ll love these other recipes:
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Keto Strawberry Pop Tarts
Ingredients
Keto pastry dough
- 2 ¼ cups Almond Flour fine, blanched
- ½ cup Coconut Flour fresh, no lump. Use the scoop and level method.
- ¼ cup Granulated Sweetener or Monk fruit (Lakanto)
- 2 ½ teaspoons Xanthan Gum
- ⅓ cup + 1 tbsp Unsweetened Almond Milk
- 3.5 oz Unsalted Butter or dairy-free vegan butter
- ½ tablespoon Apple Cider Vinegar
Filling
- 6 tablespoons Sugar-Free Chia Seed Jam
- 6 tablespoons Cream Cheese or vegan coconut yogurt
To decorate
- ¼ cup Powdered Erythritol
- 1/2-1 tablespoon Unsweetened Almond Milk adjust to taste
Instructions
- 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 it.
- Preheat the oven to 350°F (180°C). 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, and 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 of 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 on 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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
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 sweeteners 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 sweeteners 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.
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If the recipe has a Erythritol, I have to take off or substract to get the net carbs? Thank iu????
No you don’t my nutrition panel shows net carbs minus sugar alcohol! Enjoy, XOXO Carine
Excited to try these, I am guessing you would have mentioned if you could but do you need the butter or could you sub in melted coconut oil?
It will work well with butter too, I prefer the crispiness of the dough using coconut oil. The dough is a bit softer with butter. Enjoy the recipes on the blog, XOXO Carine
I have been looking for a good pie crust. Will this work for a pie crust? If so, what size pie plate….8″ or 9″? Would you recommend pre-baking it before filling it?
Thanks for your help.
Sure, it will work and roll well as a regular pie crust. I didn’t try to use it in a pan so I am unsure which pan size it will fit tho. Otherwise you can try my press-in keto pie crust with coconut flour or my almond flour pie crust recipe. Always prebake crust 5-8 minutes before adding the filling, prick crust too, then return to the oven to bake the filling. Enjoy the recipe on the blog, XOXO Carine
Fantastic recipe, and regular sugar can be subbed in 1:1 for those who don’t want/need alternative sweeteners. I am so excited because having made these once, I think the dough is stretchy enough to be used for hamentashen, and the lightly sweet dough has just the perfect flavor profile! Can’t wait to try.
Thank you ! Happy you love it. XOXO Carine
Does this recipe result in a „cookie“-like texture or rather in a texture like in a fruit turnover pastry?
Love your recipes and your work!! Any recipe of you I tried was amazing!!
xx
Thea
Hi Thea, it is a fruit turnover pastry I would say. I hope you like them, XOXO Carine
Hi Carine, I have a question, can psyllium be used instead of xanthan gum in this case?
I didn’t try that, I guess it could work but the dough might be more difficult to roll.
This recipe looks amazing I really want to give it a try but missing the Xanthan gum. Do you think I can substitute with glucomannan?
Unfortunately the dough won’t roll without it. I have never used glucomannan in baking so I am unsure how it works sorry.
My dough seems very dry. Is this normal?
The dough should not be dry, it is easy to roll and buttery like a real pastry dough. If too dry, it might be because you used either coarse almondflour or slightly too much xantham gum. You can add a bit more melted butter 1 tablespoon to the dough. Let me dough how it come out. XOXO Carine
These look so delicious! I love your blog. I appreciate the opportunity to have a “sweet” treat without worrying about my glucose levels. Your French-English is adorable! My daughter has a minor in French and we love French pastries. Thank you for allowing me the chance to recall our time in Paris enjoying
French pastries while taking in the view of the Eiffel Tower. I was ready to give up on pastries!
I am so glad you found my blog! I am a sweet tooth too but also can’t have sugar so I guess we have that in common and all my recipes should makes you happy 🙂 Merci/thank you again for being here with me, XOXO Carine.
This looks so delicious! Is there any replacement for the almond flour/ almond milk as I am allergic to tree nuts. Thank you!
It will probably work with sunflower seed flour and coconut milk but I didnt try. Hope it goes well, Enjoy, XOXO Carine.
Just want to clarify if this recipe makes 6 pop tarts or 12 pop tarts. I’m thinking just 6 but you say under recipe title 12, filling for 12 pop tarts, but then you say that you get 6 pieces of rectangular dough from each ball, 6 for the top and 6 for the bottom. Making them today, they looked so good. Thanks.
Hey Carine! Thabks fornthe recepie, looks amazing!.
I have one question, if I only want to do 4 pop tarts, I just use half of every ingredient?? I ask particularly for the Xanthan Gum and the Apple cider vinegar.
Thanks!!
Nico
Yes half every ingredients but note that sometimes keto baking doesn’t work well when you half them your missing precision and it could not work. You can do a whole batch and freeze the dough for later. The dough works for tart or pie too. Enjoy, XOXO Carine
Oups sorry for the mistake 😀 The recipe actually makes 8 regular size pop tarts (or 6 large pop tarts, very epend how thick you roll the dough too!). Nutrition panel is for one regular size pop tarts (so you will cut out 16 rectangles from the whole dough, 8 for the bottom and 8 for the top). I hope it make sense, Enjoy the tarts! XOXO Carine.