Print

Easy Crispy Keto Raspberry Pop Tarts

keto raspberry pop tarts - featured image
Print Recipe

These keto-friendly pop tarts feature a flaky, buttery crust with a tangy raspberry filling, perfect for a low-carb breakfast or snack that’s crispy and indulgent without the carb overload.

Ingredients

Scale
  • 1 1/2 cups (150g) blanched almond flour
  • 1/2 cup (45g) unsweetened shredded coconut
  • 6 tbsp (85g) cold butter, cubed (grass-fed if available)
  • 1 large egg
  • 2 tbsp powdered erythritol or preferred keto-friendly sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tbsp powdered erythritol
  • 1 tsp lemon juice
  • 1 tsp chia seeds

Instructions

  1. Make the raspberry filling: In a small saucepan, combine 1 cup raspberries, 2 tbsp powdered erythritol, 1 tsp lemon juice, and 1 tsp chia seeds. Cook on medium heat for about 8-10 minutes, stirring occasionally, until the mixture thickens and resembles jam. Remove from heat and let cool completely. (Tip: If seeds bother you, you can strain the jam after cooking.)
  2. Prepare the crust dough: In a large bowl or food processor, combine 1 1/2 cups almond flour, 1/2 cup shredded coconut, 2 tbsp powdered erythritol, and 1/4 tsp salt. Add cold, cubed butter and pulse or cut in with fingers until the mixture resembles coarse crumbs.
  3. Add wet ingredients: Beat 1 large egg with 1 tsp vanilla extract, then add to the dry mixture. Stir or pulse until a dough forms. If the dough is too crumbly, add 1 tsp cold water at a time until it holds together but isn’t sticky.
  4. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes to firm up the butter and make rolling easier.
  5. Roll out the dough: On a piece of parchment dusted with almond flour, roll the dough out between two sheets to about 1/8 inch (3 mm) thickness, keeping it rectangular and even.
  6. Cut the dough: Using a sharp knife or pizza cutter, slice the dough into 8 equal rectangles (about 3×4 inches / 7.5×10 cm each). Transfer half of the rectangles to the baking sheet lined with parchment.
  7. Fill the pop tarts: Spoon about 1 tablespoon of the cooled raspberry filling onto the center of each dough rectangle on the baking sheet, leaving about 1/2 inch (1.3 cm) border around the edges.
  8. Seal and shape: Place the remaining dough rectangles on top of the filling. Press the edges together with your fingers or a fork to seal completely. Use a fork to poke a few holes on top for steam to escape.
  9. Egg wash: Beat an egg and brush the top of each tart lightly for a golden finish.
  10. Bake: Preheat oven to 350°F (175°C). Bake the pop tarts for 20-25 minutes until golden brown and crispy. Let cool slightly before serving. (Tip: Let them rest for 5 minutes to allow the filling to set.)

Notes

Keep ingredients cold to ensure a flaky crust. Don’t overwork the dough to avoid oily texture. Use parchment paper for rolling to prevent sticking. Seal edges well to prevent filling leakage. Watch the oven closely as almond flour browns faster than wheat flour. Let pop tarts cool before eating to allow filling to set. Homemade raspberry filling with chia seeds is preferred over store-bought jam for freshness and texture.

Nutrition

Keywords: keto, low carb, raspberry pop tarts, keto dessert, keto snack, low carb snack, gluten-free, keto pastry

Find it online: https://emacrave.com/easy-crispy-keto-raspberry-pop-tarts-recipe-perfect-for-low-carb-snacks/