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Keto Pop Tart Bars Recipe

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★★★★★

4.4 from 106 reviews

Delight in these Keto Pop Tart Bars, a low-carb twist on the classic breakfast treat. Made with almond and coconut flours, sweetened with erythritol, and layered with sugar-free raspberry jam, these bars are perfect for those following a keto lifestyle. Topped with a light glaze and keto sprinkles, they combine the nostalgic flavor of pop tarts with healthier ingredients for a guilt-free indulgence.

Ingredients

Scale

Crust and Bars

  • 2 ½ cups (280 g) almond flour
  • ⅓ cup (66.67 g) erythritol sweetener
  • 2 tablespoons (14.2 g) coconut flour
  • ¼ teaspoon salt
  • ½ cup (113.5 g) butter, melted
  • ½ teaspoon vanilla extract
  • ¾ cup (168 g) sugar-free raspberry jam (can swap other flavors)

Glaze and Topping

  • ⅔ cup (83.33 g) Swerve Confectioners
  • 2 to 3 tablespoons heavy whipping cream
  • 2 teaspoons keto sprinkles

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350ºF (175ºC) and line an 8×8 inch metal baking pan with parchment paper, ensuring overhanging edges for easy removal of bars.
  2. Make the Dough: In a large bowl, whisk together the almond flour, erythritol sweetener, coconut flour, and salt thoroughly. Stir in the melted butter and vanilla extract until the dough starts to clump together, forming a slightly sticky consistency.
  3. Bake Base Crust: Press a little over half of the dough evenly into the prepared baking pan. Bake this base crust for 10 minutes, then remove from the oven and allow it to cool for 10 minutes to set.
  4. Add Jam Layer: Spread the sugar-free raspberry jam evenly over the cooled crust, ensuring full coverage for a flavorful middle layer.
  5. Top Crust Layer: Sprinkle the remaining dough mixture over the jam layer evenly. Lightly press down with your hands to create an even topping crust.
  6. Bake Bars: Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the top crust is golden brown. Remove from oven and let cool completely.
  7. Chill Bars: Refrigerate the baked bars for 1 hour to allow them to firm up, making them easier to glaze and cut.
  8. Prepare Glaze: In a medium bowl, whisk together the Swerve Confectioners and 2 tablespoons of heavy whipping cream until smooth. Add more cream or water as needed to achieve a thin, spreadable glaze consistency.
  9. Glaze and Decorate: Spread the prepared glaze evenly over the chilled bars, then sprinkle the keto sprinkles on top for a festive touch.
  10. Final Chill and Serve: Return the glazed bars to the refrigerator for about 30 minutes to set the glaze. Once set, use the parchment paper edges to lift the bars from the pan and cut into 16 individual bars. Serve chilled or at room temperature.

Notes

  • You can substitute the erythritol sweetener with other keto-friendly sweeteners, such as monk fruit or stevia blends, adjusting for sweetness level accordingly.
  • For a different flavor profile, swap the sugar-free raspberry jam with other keto-approved jams like strawberry or blueberry.
  • If you prefer a thinner glaze, add liquid a little at a time to avoid over-thinning.
  • Store the bars in an airtight container in the refrigerator for up to one week or freeze for longer storage.
  • Allow bars to come to room temperature for a few minutes before eating if you prefer a softer texture.

Keywords: Keto, Low Carb, Pop Tart Bars, Sugar-Free, Gluten Free Dessert, Almond Flour Dessert, Raspberry Jam Bars

Find it online: https://mixitwitjoe.com/keto-pop-tart-bars-recipe/