Strawberry Almond Flour Pop Tarts

Think pop tarts—but glow-up 🍓My strawberry almond flour pop tarts are gluten-free, made with all-natural ingredients, and finished with my creamy all-natural frosting for the perfect sweet bite. Nostalgic, nourishing, and way more fun (and better) than the boxed kind.

Ingredients

2 cups strawberry almond flour

2 tbsp coconut flour

2 tbsp cream cheese 

¼ cup powdered sweetener (I like using allulose or Swerve)

1 large egg

2 tbsp yogurt or coconut oil, slightly soft

1 teaspoon pure vanilla extract

 pinch of salt

1 egg - for egg wash (optional)

Filing

• 1 cup frozen or fresh strawberries

• ½ teaspoon xanthan gum

• optional up to 1 tbsp powdered sweetener (allulose or Swerve)

Strawberry Frosting on Top

Directions

1. Preheat the oven to 350F.

2. Whisk the dry ingredients to combine.

3. Whisk your egg, yogurt, cream cheese and vanilla and combine well.

4. Combine your wet ingredients into your dry.

4. Shape the dough to form a ball and cover with damp towel. Place in the freezer for 10 - 15 minutes until chilled.

5. Make the filling. Place the strawberries in a non-stick pan. Heat on medium until soft, stirring a couple of times to prevent sticking, and squash the strawberries with the back of a spatula. About 5 minutes. Turn off the heat. Add the xanthan gum and stir to combine. Allow too fully cool.

6. Cut the dough in two. Take one piece and roll between two sheets of parchment paper. Fold over the edges and re-roll. This will give you more of a rectangle shape.

7. Cut the edges off and cut all into rectangles. Repeat with the remaining ball. Depending on how thin you roll it you should get 8 rectangles.

8. Place the rectangles on your parchment baking tray. Brush half with beaten egg wash.

9. Split the filling into 4 and add to the center of the non-egg-washed rectangles. Spread slightly with the back of a spoon leaving about 1cm all the way around. Approx 1 tablespoon of filling per pop tart.

9. Add the egg washed rectangle to the base with the filling and place in the freezer again for 10 minutes. This stops the dough sticking and breaking when you seal with a fork.

10. Press to seal the edges with a fork and add 2 - 3 fork marks to the top. This will let out any steam and stop them exploding. Don't go all the way through the pastry, just the top rectangle in depth.

11. Bake for 18-20 minutes or until golden. Allow to cool.

12. Apply your strawberry frosting on top.

Enjoy!