• Marisa Louise

Low-Carb "Pop Tarts"

Sweet, soft, and oozing with jelly - everything a good tart would be! Get the

details below on these LOW-CARB tarts, and make them today!

Before discovering this recipe off gnom-gnom.com , I never really thought of the

fact that "pop tarts" could be keto-ified! But for real, in this day, anything can be

anything-ified -- gluten-free, dairy-free, paleo, keto, you name it! It's honestly pretty astonishing, to say the least!

If you guys want the full-on, in-depth instructions on how to make this (plus many

other helpful tips!) I'll link the original recipe here - I hope you enjoy! Also, do not

skimp on the cream cheese glaze--it's tasty to the max! But if you're stickin' around

here, here are my simplified instructions below!


Low-Carb "Pop Tarts"

- Makes about 6-8 tarts -


  • 1 cup almond flour

  • 5 tbsp coconut flour

  • 1/2 tsp xanthan gum

  • 1/2 tsp salt

  • 1/2 tsp lemon zest

  • 3 1/2 oz grass-fed butter, cold

  • 1/4 cup cream cheese

  • 1 pasture-raised egg, beaten

  • 2 tsp apple cider vinegar

For the tarts:

  • No sugar added jelly of choice

  • 1 egg, beaten, for egg wash



  1. In food processor, pulse all dry ingredients together until well mixed.

  2. Add in the other ingredients, and pulse to combine. (Be sure to not over-process the mixture! Just some light pulses will do.) Once ready, it should resemble coarse breadcrumbs rather than cookie dough textured.

  3. Chill in fridge for at least an hour before using for the tarts.

  4. Once chilled, preheat oven to 400°F. In small bowl, beat 1 egg for egg wash.

  5. After dough is chilled and stiff, roll and cut out 2 thin rectangular dough pieces (or flatten them with your hand) on a parchment lined baking sheet.

  6. Brush edges of 1 rectangle with egg wash, and fill with 1-2 tbsp’s of jam. Place second dough rectangle on top, and press and seal the edges all the way around the pastry.

  7. After it’s sealed, poke pastry with a fork 3 times across its middle, and press fork around pastry’s edge to crimp it (and get a neater look!) and brush egg wash generously all over the pastry.

  8. Repeat these steps until all the dough is gone!

  9. Bake them in preheated oven for 17-20 minutes! Be sure to keep your eye on them, because they go from golden brown to burnt real quick!


  1. Use almond flour to dust as you roll/flatten out.

  2. Save some jam for after they’re baked, so you can spread more on top as you munch! It tastes better, in my opinion!



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