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Keto Strawberry Pop-Tarts 3
Alice

Keto Strawberry Pop-Tarts Recipe

Keto Strawberry Pop-Tarts recreate that childhood toaster-pastry magic using almond and coconut flours, a real strawberry filling thickened with chia, and a sugar-free glaze. They’re portable, freezer-friendly, and keep net carbs low for a satisfying breakfast or snack.
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Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings: 8 Pop-Tarts
Course: Breakfast, Dessert, Snack
Cuisine: American-inspired, Keto, Low-Carb
Calories: 337
Ingredients Method

Ingredients
  

  • 200 g almond flour ≈2 cups
  • 30 g coconut flour ≈1/4 cup
  • 113 g cold unsalted butter cubed
  • 60 g cold cream cheese cubed
  • 1 large egg + 1 egg yolk whisked
  • 30 g powdered erythritol dough
  • 1 tsp vanilla pinch salt
  • 300 g strawberries chopped
  • 50 g granulated erythritol filling
  • 2 tbsp chia seeds
  • 1 tbsp lemon juice
  • 40 g powdered erythritol glaze + 2–3 tbsp heavy cream

Method
 

  1. Cook filling: Simmer strawberries, 50 g erythritol, and lemon juice 8–10 min; stir in chia; cool.
  2. Mix dry: Whisk almond & coconut flours, 30 g powdered erythritol, and salt.
  3. Cut in fats: Add cold butter and cream cheese; cut until coarse crumbs remain.
  4. Bind: Stir in egg mixture and vanilla to form dough; chill 20–30 min.
  5. Roll & cut: Roll to 3–4 mm; cut 16 rectangles.
  6. Assemble: Place filling (≈1 tbsp) on 8 bottoms, egg-wash edges, top, crimp, vent; chill 10–15 min.
  7. Bake: Preheat 190°C/375°F; egg-wash tops; bake 14–16 min until golden. Cool 5–8 min.
  8. Glaze: Whisk powdered erythritol with cream; drizzle and set.