Keto Strawberry Toaster Strudel
Indulge in the guilt-free delight of Keto Strawberry Toaster Strudel, a low-carb twist on a classic breakfast pastry that’s perfect for keto enthusiasts and strawberry lovers alike. Crafted with almond and coconut flours, this flaky, buttery pastry is both gluten-free and sugar-free—yet doesn’t skimp on indulgence. A luscious homemade strawberry filling sweetened with erythritol and thickened with chia seeds takes center stage, while a creamy vanilla glaze adds the finishing touch. With a quick prep time and the ability to make ahead, these toaster strudels are ideal for a grab-and-go breakfast or a sophisticated weekend treat. Enjoy all the nostalgia of a toaster pastry without compromising your dietary goals!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Powdered erythritol (or preferred keto sweetener)
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Strawberries (fresh or frozen, finely chopped)
- 2 tablespoons Granulated erythritol (or preferred keto sweetener)
- 1 teaspoon Chia seeds
- 1 tablespoon Heavy cream
- 1 large Egg (for egg wash)
- 1 tablespoon Unsalted butter (melted, for glaze)
- 2 tablespoons Powdered erythritol (for glaze)
- 1 teaspoon Heavy cream (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, xanthan gum, and baking powder.
Add cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
Whisk together the egg and vanilla extract in a small bowl, then add it to the flour mixture. Mix until a dough forms. Knead gently if needed. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
While the dough chills, prepare the strawberry filling: In a small saucepan over medium heat, combine the chopped strawberries and granulated erythritol. Cook for 5–7 minutes until the strawberries break down and the mixture thickens slightly.
Stir in the chia seeds, remove from heat, and let the filling cool completely.
After chilling, roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut into 8 equal rectangles.
Place a heaping teaspoon of the strawberry filling onto the center of 4 rectangles, leaving a small border around the edges.
Brush the edges with heavy cream, then place the remaining dough rectangles on top of each. Press gently to seal, and use a fork to crimp the edges.
Beat the additional egg for the egg wash and brush it over the tops of the strudels.
Bake for 12–15 minutes, or until the strudels are golden brown. Let them cool completely on a wire rack.
For the glaze, whisk together melted butter, powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle the glaze over the cooled strudels.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a toaster oven or microwave.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
