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Keto Brown Sugar Pop Tarts

Serves 6

Is there anything better than a warmed Poop Tart? We love a heated pastry as much as the next person, so we created our own recipe for a Keto Brown Sugar Pop Tart, using our Keto Brown Sugar. These can be enjoyed at room temperature, but we love them hot out of the toaster oven!

Prep Time: 1 ½ hours or up to overnight
Cooking Time: 15 minutes + 1-2 hours of dry time

1 ¼ cups almond flour
3 tablespoons ground flaxseed
1 tablespoon Keto confectioners’ sugar
Pinch of fine sea salt
3 tablespoons unsalted butter
½ teaspoon pure vanilla extract
1 large egg
Maple Brown Sugar Filling:
6 tablespoons Real Ketones Keto Brown Sugar Recipe
2 tablespoons Keto-friendly maple syrup
3 tablespoons unsalted butter, melted
Maple Frosting:
6 tablespoons Real Ketones Keto Brown Sugar Recipe
1 tablespoon plain & unsweetened almond milk
1 tablespoon Keto-friendly maple syrup


Pulse almond flour, sea salt and ground flaxseed in a food processor until well-combined. Add in butter and vanilla and continue to pulse until a dough has formed. It should be firm but not dry and not too sticky, so add in a tablespoon at a time of purified water if it’s too dry or a tablespoon at a time of additional almond flour if it’s too sticky. You will use your egg later as a wash for the dough.

Place dough in the fridge for 1 hour or up to overnight to chill.

Remove dough and place half of it between two sheets of parchment paper. Roll out as a 1/8”-thick layer and cut into 4 rectangles, discarding the jagged edges, with a knife. Place in the freezer.

Do the same thing with the second half of the dough. Brush each rectangle with egg wash and keep cut dough in the freezer until ready to fill with your maple brown sugar filling.

Preheat your oven to 350 degrees Fahrenheit.

Mix the maple brown sugar filling in a bowl until well-combined.

Remove your dough from the freezer and place a big spoonful of filling in the center of 6 rectangles. Cover with the second half of rectangles and with your fingers, press together to form a sealed pastry.

Bake in the oven for 13-15 minutes, or until golden brown.

Remove from the oven and allow to completely cool before mixing your frosting ingredients together and frosting your Pop Tarts. Let dry at room temperature on a wire rack for 1-2 hours before serving.

Serve between 6, storing any leftovers in a glass container in the fridge for up to 3 days.


Calories: 315
Carbs: 10
Net Carbs: 6
Protein: 8
Fat: 29