These gluten-free and keto pop-tarts have a flaky, buttery crust with a fresh strawberry filling and are even better than the boxed variety!

Did someone say Gluten-Free & Keto Pop-Tarts?!? Uhm - yes, please!

They're flakey, fruity, and just as good (if not better!) than the original.

They are perfect for breakfast or as a sweet treat or dessert throughout the day.

Or if you're looking for more breakfast recipes, I think you'll love these Keto Oatmeal, Coconut Flour Pancakes, and Keto Drop Biscuit Recipes!

Or if you're not low-carb, I think these Gluten-Free Pop Tarts from This Vivacious Life look yummy also!

Back to the low-carb pop-tarts... they consist of 3 parts:

1. The crust, which is made by using my Keto Pie Crust
2. A simple fruit filling
3. And the glaze and sprinkles

But before we dive into the instructions, here are some things you need to know...

Jump to:

• Before you start
• Keto sweetener
• 🔪 Instructions
• Frosting and sprinkles
• Storage
• Leftover pie crust
• Variations
• Substitutions
• Top tips
• 📖 Recipe
• 💬 Comments

Before you start

• The one thing you have to have for this recipe is patience! While not difficult (I'll take you through step-by-step), you can't be in a hurry. It takes time to roll out, measure, and cut the dough. Plus, the dough has to be cold or it becomes difficult to handle. This means that you may have to randomly place the dough in the freezer for around 15 minutes to chill before you can continue with the recipe.
• There are a lot of steps. However, you can pre-make the crust and the filling. The crust can be stored in the fridge for up to 3 days or frozen for up to 3 months. If frozen, just allow it to rest on the counter until it's soft enough to handle before using. The filling can be stored in the fridge for a week or two.
• I highly recommend reading each step and looking at all the pictures before starting to get a clear idea of the recipe.

Keto sweetener

For the sugar-free sweetener in the filling, I prefer to use a Monk Fruit Allulose Blend or pure allulose. Monk fruit and allulose both dissolve beautifully without an aftertaste. Since they dissolve well, you can use crystallized or powdered.

However, if using an erythritol-based sweetener, make sure it's powdered because erythritol doesn't dissolve as well as other sweeteners. Also, it may leave a slight cooling-like aftertaste, which is another reason I prefer the monk fruit allulose blend.

For the frosting, any powdered keto sweetener will work. But again, erythritol-based sweeteners can leave an aftertaste - especially in frostings!

So for the frosting, I recommend powdered monk fruit, allulose, or a monk fruit allulose blend.

*Note-As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.

🔪 Instructions

Filling

For the filling, add 2 cups of berries of choice (I used strawberries, which can be fresh or frozen) to a medium-sized saucepan.

Place over medium heat and allow to cook for about 5 minutes, or until the berries start breaking down.

Mash with a fork, then add some lemon juice and sweetener. Allow to cook for about 5 more minutes.

Then, stir in some ground chia seeds to help it thicken and pure vanilla.

Allow to cool then place it in the fridge until we're ready to use it.

Crust

Start by preparing a double keto pie crust. I highly recommend using the xanthan gum option over the psyllium husks. Xanthan gum lends a much better texture to pop-tarts.

There will be just a little crust left over, but it's better to have too much than not enough!

Place in the fridge for at least an hour or in the freezer for 15 to 20 minutes before using to ensure that it's nice and cold.

Rolling out and cutting the crust

Take half of the dough out of the fridge or freezer and place it onto a large piece of parchment paper. These will be the bottom half of the pop-tarts.

Form it into a rectangle, then cover it with plastic wrap and roll it into a rectangle that's at least 9x12 inches.

Be sure to roll the crust out to be at least ⅛th inch thick or less. I recommend closer to 1/16th of an inch. The thinner the crust, the crispier the pop tarts will be.

Then, using a sharp knife or pizza cutter, cut a 9x12-inch rectangle and remove the excess dough around the edges.

Cut the dough evenly into thirds both horizontally and vertically (2 lines each way, like a tic-tac-toe pattern), making 9 rectangles.

By this time, the dough is probably warming up, so slide it onto a cutting board and place it in the fridge or freezer for a while.

Then, do the same thing with the other half of the dough. These will be the top half of the pop tarts.

Assembling

Take the first half of the dough out of the fridge or freezer. Use a metal spatula to transfer the rectangles to a lined baking sheet and brush with an egg wash.

The egg wash will help the top crust stick to the bottom crust.

Spoon about a tablespoon of filling into the center of each crust, leaving the edges bare.

Using the same metal spatula, add the tops.

Using your fingers or fork, press the edges together. Try not to make the edges too thin or they'll burn! Then, prick the tops of the crust with the fork three or four times to allow steam to escape.

Baking

Preheat the oven to 350 degrees and place the keto pop tarts in the freezer for 10 to 15 minutes, or until cold to the touch. This will make them more flakey.

Brush the tops with the remaining egg wash and bake for 15 to 20 minutes, or until nicely browned.

Cool completely on a cooling rack before frosting.

Frosting and sprinkles

For the frosting, whisk together powdered keto sweetener, non-dairy milk, and pure vanilla.

Be sure not to frost the pop-tarts until they're completely cool! Otherwise, it will just melt right off.

Spoon a little frosting over each pop tart then top with sprinkles.

For the sprinkles, place freeze-dried strawberries (or whatever fruit you need to match the filling) and some keto powdered sweetener in a totally dry blender and blend until it resembles sprinkles.

My blender wasn't totally dry so my sprinkles started to clump, so make sure yours is dry!

💭Tip: Only frost the ones you plan on eating because they don't store or reheat well with frosting!

Storage

• Store: Unfrosted pop tarts can be stored, covered, at room temperature for 1 to 2 days. I don't recommend storing them in the fridge because they may get soggy.
• Freeze: Freeze unfrosted keto pop-tarts in a freezer-safe container for up to 3 months.
• Reheat: These can be reheated in the oven at 350 degrees for 5 minutes, for a few seconds in the microwave, or in the toaster as long as you don't over-toast them! The crust is a bit fragile, so if you over-toast them, they will get too hot and break apart. However, you can toast them until just heated through. And since the crust is fragile, you may need to let it slightly cool in the toaster before removing it. Then, allow it to cool, and add the frosting and sprinkles!

Leftover pie crust

You will have a little bit of leftover pie crust after making this recipe.

I like to make thumbprint cookies out of them!

To do this, form the dough into small cookies and place them on a lined baking sheet. Press the center of the cookies with your thumb to make an indention.

Fill the indention with leftover filling or preserves. Bake at 350 degrees for 15 - 20 minutes, or until the edges are nicely browned.

Variations

Here are some fun flavor variations for your sugar-free pastries:

• Brown Sugar & Cinnamon: For the filling, mix allulose or a keto brown sweetener (may leave an aftertaste) with cinnamon with melted butter. Then, top with additional sweetener and cinnamon.
• Berry: Blueberry, Raspberry (or this sugar-free raspberry sauce), Strawberry, etc... Use any berry of choice for the filling.
• Lemon: Fill with keto lemon curd, and grate lemon zest over the frosting.

Substitutions

• For paleo, you can replace the keto crust with this paleo pie crust recipe and use a paleo-approved sweetener, such as coconut palm sugar.

Top tips

• If the starts to get hard to work with, place it in the freezer for around 15 minutes to chill before you can continue with the recipe.
• Be sure to freeze the low-carb pastries before baking, this will make them more flakey.
• When making the sprinkles, be sure the blender is totally dry, otherwise, the sprinkles will clump!
• Only frost the ones you plan on eating because they don't store well after they're frosted.
• Be careful to not make the edges too thin, or they'll burn!

If you’ve tried this Keto Pop-Tarts Recipe, please let me know what you think in the comments below 👇

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📖 Recipe