Flaky Keto “Pop-Tart” Cream Cheese Hand Pies
That flaky crust with the gooey cream cheese center? That’s the good stuff.
Buttery, golden pastries that actually taste like the Pop-Tarts you remember—minus the sugar crash. The outside gets crisp and flaky while the inside stays soft and pillowy. They’re sweet, rich, and honestly dangerous to have around because you’ll keep reaching for “just one more.”
Perfect for a quick breakfast or a weekend treat that doesn’t kick you out of ketosis.
What You’ll Need
For the dough:
2 cups super-fine almond flour
1 ½ cups shredded mozzarella cheese
2 oz cream cheese
1 large egg
1 tbsp psyllium husk powder (this is what makes it flaky)
For the filling:
8 oz cream cheese, softened
¼ cup powdered erythritol or monk fruit
1 tsp vanilla extract
For the glaze:
2 tbsp powdered sweetener + 1 tsp heavy cream
How to Make Them
1. Make the dough
Melt the mozzarella and cream cheese in the microwave in 30-second bursts, stirring until smooth. Mix in the almond flour, psyllium husk, and egg until it forms a dough. Knead it briefly until smooth.
If the dough is too sticky to work with, pop it in the fridge for 20 minutes. It’ll firm up and be way easier to roll out.
2. Make the filling
Beat the softened cream cheese, powdered sweetener, and vanilla until fluffy and smooth.
If it’s too stiff or dry, splash in a tiny bit of cream to smooth it out.
3. Roll and cut
Roll the dough between two sheets of parchment paper into a large rectangle. Cut it into equal smaller rectangles.
4. Assemble
Spoon the filling onto half the rectangles. Top with the remaining rectangles and press the edges down. Crimp with a fork to seal them tight, and cut a few slits in the top so steam can escape.
Don’t overfill them. Leave a good half-inch border around the edges or the filling will leak out in the oven.
5. Bake
Brush the tops with an egg wash (1 egg beaten with a splash of water). Bake at 350°F for 20-25 minutes until deeply golden brown.
6. Glaze and serve
Let them cool completely. Mix the glaze ingredients and drizzle over the top.
The Real Keys
Don’t skip the psyllium husk. It’s the magic ingredient that gives you those flaky, layered layers instead of a dense brick.
Let them cool. I know it’s hard, but the filling needs to set or it’ll just ooze everywhere when you bite in.
