These are the best gluten-free lemon pop tarts! These homemade pop tarts combine the most delicious lemon pastry crust with a juicy blueberry filling. This healthy dessert is also dairy-free, paleo, and refined sugar free!
Fruit based desserts like the best lemon blueberry cookies and dairy-free blueberry cheesecake are some of my all time favourite, which is why I can't wait for you to try the blueberry filled pop tarts recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The flavour! These healthy pop tarts have a delicious lemon pastry crust with a juicy blueberry filling and the combination of lemon and blueberry is just perfect.
- They are healthier than store bought pop tarts - this recipe is gluten-free, refined sugar free, dairy-free and paleo.
- These homemade pop tarts are higher in protein than most other pop tart recipes because they are made with almond flour. Each pop tart has 11 grams of protein.
- They are made with simple ingredients that you can find at any grocery store.
- You can eat this healthy treat for breakfast, as a snack, or for dessert.
- They freeze really well so are great for meal prep.
If you are a fan of lemon desserts you will also love my gluten free cranberry lemon bars, easy lemon coconut macaroons and easy lemon lavender cookies.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - be sure to use almond flour and not almond meal which is too gritty. Do not try swapping this for an all purpose gluten-free flour.
- Tapioca flour or tapioca starch - this helps make the pastry dough more light and fluffy. I have not tested any alternative flours and don't recommend trying to make any swaps.
- Coconut flour - when added to the other flours coconut flour gives the pie crust on these lemon pop tarts the best texture. Do not try swapping this for any other flour.
- Fresh lemons - you will use the lemons for both the fresh lemon juice and lemon zest that is used to give these gluten-free lemon pop tarts that sweet lemon flavour.
- Honey - honey is used to naturally sweeten these healthy pop tarts and keep them refined sugar free. You could also use maple syrup instead.
- Egg - a large egg is used to help bind the dough together and add a bit more moisture to the pastry crust. I have not tested an egg free version of this recipe and am not sure if any swaps would work out.
- Coconut oil - this is used to add more moisture to the crust and help give it that perfect texture when it bakes.
- Blueberry jam - blueberry jam is what is used for the blueberry filling in these gluten-free pop tarts. You can use any type of blueberry jam that you like. I personally like to use my homemade sugar free blueberry chia jam.
Recipe variations and add ins:
- For an even stronger lemon flavour you could swap the vanilla extract for lemon extract.
- If you prefer a different flavour for the filling in these lemon pop tarts you can change it up - other great options include raspberry jam, strawberry jam or lemon curd.
- I find these pop tarts are perfect without any icing, but if you prefer an even sweeter pop tart I have included an optional icing in the recipe card that you can top these pop tarts with. Just note that if you add the icing this recipe is no longer refined sugar free or paleo.
How to make gluten-free lemon pop tarts:
Step one: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Then add all the pasty ingredients to a large bowl.
Step two: Stir all the ingredients well until you have a smooth dough (alternatively you could use a standing mixer to do this).
Step three: Using your hands, form a large ball with the dough and transfer it to the sheet of parchment paper. Wrap the dough ball in the parchment paper and transfer it to the freezer for 10 minutes.
Step four: Now remove the dough wrapped in parchment paper from the freezer and using a rolling pin, roll the dough into a thin, rectangular shape, about 3-4mm thick.
Step five: Cut the dough into 8 evenly sized rectangles and place 2 tablespoon of jam into the centre of half of the rectangles.
Step six: Cover each piece of dough with the jam on it with another piece of dough, and using a fork pinch the edges of the pop tart together. Then bake for 16-18 minutes, until the pop tarts are golden brown. Let them cool for a few minutes before enjoying.
Top Tips:
- To make rolling the dough easier place a piece of parchment paper on top of it and roll the rolling pin over the parchment paper.
- Try and roll the dough into an even layer as possible so that all the pop tarts bake at the same rate.
- Don't skip the freezer step! It makes the dough so much easier to roll out and cut if it's cold.
- If you find the dough is sticking to your fork when pressing the edges of the pop tart together, wet it to prevent it from sticking.
- How to store: store these pop tarts in an airtight container in the fridge for up to 14 days.
Gluten-free lemon pop tarts FAQs:
No this is not a vegan recipe as it contains an egg. I have not tested a vegan version and am not sure if any egg replacements would work out.
No, this recipe is not low carb or keto.
I don't recommend heating these pop tarts in a vertical toaster as the filling may leak out and make a big mess. You could reheat them in the oven or a toaster oven instead.
Yes! To freeze them place them in a freezer safe bag and place parchment paper or wax paper between the layers so they don't stick together. Try and get as much air out of the bag as you can before freezing.
Other gluten-free desserts you will love:
Recipe
Gluten-Free Lemon Pop Tarts
Equipment
- Rolling Pin
- Large bowl
Ingredients
For the dough:
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 3 tablespoon coconut flour
- 1/3 cup melted coconut oil
- 1/3 cup lemon juice
- 3 tablespoon honey
- 1 egg
- 1 teaspoon vanilla extract
For the filling:
- 8 tablespoon jam
Optional icing:
- 1 cup icing sugar
- 2 tablespoon coconut milk
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Place all of the dough ingredients into a large bowl and stir well until you have a smooth dough. Alternatively you could use your standing mixer to blend the dough.
- Using your hands, form a large ball with the dough and transfer it to the sheet of parchment paper.
- Place the dough ball surrounded by parchment paper into the freezer for 10 minutes.
- Remove the parchment and dough from the freezer and using a rolling pin, roll the dough into a thin, rectangular shape, about 3-4mm thick.
- Cut the dough into 8 evenly sized rectangles.
- Place 2 tablespoon of jam into the middle of half of the dough pieces.
- Cover each piece of dough with the jam on it with another piece of dough, and using a fork pinch the edges of the pop tart together.
- Bake for 16-18 minutes, until the edges are golden brown. Then let them cool.
- If adding the optional icing, mix the icing ingredients together in a bowl until you have a smooth icing and then top each pop tart with the icing before enjoying.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- If you add the optional icing this recipe is no longer refined sugar free.
- For the jam filling you can use any type of jam that you prefer. My personal favourites are blueberry and raspberry.
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