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4.72 from 7 votes

Homemade Healthier Pop Tarts (Gluten-Free + How-To Video)

Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 6
Author: Lexi


1 Batch Lexi’s dough:

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1/4 cup maple sugar
  • 4 tablespoons butter
  • 1 large egg

1 Batch Homemade Jam:

  • 2 cups fresh organic blueberries strawberries, or fruit of joice
  • 2 tablespoons raw honey
  • 2 tablespoons lemon juice
  • 2 tablespoons chia seeds


  • ½ cup powdered sugar
  • 2 teaspoon cashew milk or almond milk
  • ¼ teaspoon vanilla extract almond extract
  • Optional: Add 1 teaspoon freeze dried strawberry powder to color your glaze.


Make dough, chill overnight:

  • In a food processor combine almond flour, tapioca flour, cold butter, and sea salt.
  • Add in sugar and egg and process until dough combines.
  • Transfer dough to refrigerator overnight.

Make jam, chill:

  • Add blueberries, honey and lemon juice to a pot and stir until combined.
  • Over medium-low heat cook until blueberries are soft and bubbling, about 5 minutes.
  • Lightly smash blueberries and reduce heat.
  • Add in chia seeds and mix to combine. If you're using raspberries, or a berry with lots of seeds, reduce chia seeds to 1 tablespoon.
  • Bring heat back to medium-low and let it simmer, stirring frequently to prevent burning, until jam thickens, about 5 minutes.
  • Turn heat off and let cool for 5-10 minutes before transferring to jars.

Roll Dough:

  • Between two sheets of parchment, GENTLY roll out dough evenly to 1/8th- ¼th inch thickness. Use knife or pizza cutter to cut rectangles 4” by 2.5”. The dough should yield 12 squares. You may have to reroll scraps to get this many 2 or 3 times.
  • Preheat oven to 350ºF.
  • Gently place 6 pieces of dough on parchment on sheet pan. Place the remaining 6 on a separate sheet of parchment and stack on top. Place dough in the refrigerator on pan to chill for 30 minutes.
  • Place 1 heaping tablespoon of jam in the center of the dough, repeat for 6 total.
  • Use a pastry brush to brush water along the edges of the dough. Top each poptart with the remaining dough rectangles. Press your fingers along the edge to seal.
  • Use a fork to crimp the edges.
  • Bake at 350ºF for 12-15 minutes until the crust is golden brown. Let cool.

To Glaze:

  • In a bowl whisk together powdered sugar, milk and extract.
  • Dip or drizzle glaze onto the cooled pop tarts.
  • Store in the refrigerator for 1 week or freeze for up to 3 months.


If you cannot tolerate butter, sub ghee or coconut oil in the crust, but butter is preferred.
I like this powdered sugar. Feel free to omit for paleo.


Serving: 6g | Calories: 251kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 5.8g | Cholesterol: 50mg | Sodium: 227mg | Fiber: 2.6g | Sugar: 24g