Paleo Raspberry Pop Tarts

Paleo Raspberry Pop Tart Egg-Free

Ok, I’ve tried to come up with a doughnut recipe and well, I am NOT having any luck. I think it’s a sign from the universe that I need to take a break from sweets and start sharing some entrees and side dishes instead. Anyhow, back to my failed doughnut attempt that lead to my sticky rice recipe and this kick-butt amazing Paleo Raspberry Pop Tart recipe.

Paleo Raspberry Pop Tart Egg-Free

One of absolute favorite things about living in Portland is the proximity to so many berries. They are also cheap which is even better. I went a little berry crazy at my local farm stand and bought two flats of raspberries to freeze and make into jam. These were a little more tart than my last flat so I did end up adding some maple syrup to the recipe to account for this.

Now if you don’t want to make your own filling, simply replace it with your favorite jam. However, I like to control how much sugar is going into our treats.


paleo pop tarts

I’m pretty sure that I always had a pop tart in my lunch box as a kid, and when this baby came out of the oven and I took my first bite, I knew that this would be a future treat in the Little’s lunch box.

paleo recipe cookbook

4.8 from 12 reviews
Paleo Raspberry Pop Tarts
Prep time
Cook time
Total time
Recipe type: Paleo Dessert
Serves: 6
Raspberry Filling
  • 1½ cup of fresh raspberries
  • ¼ cup of water
  • ½ teaspoon of vanilla
  • ¼ teaspoon of sea salt
  • 2 Tablespoon of maple syrup
  1. For the dough: In a medium sauce pan, add the water, ghee, maple syrup, vanilla and sea salt and bring to a boil. Remove from the stove top.
  2. Add in the tapioca flour and mix with a spoon until combined.
  3. Then add in the mashed banana and coconut flour and mix until you have a dough.
  4. Set aside.
  5. For the raspberry filling: In a medium sauce pan add the raspberries, water, vanilla, sea salt and maple syrup and cook on medium heat for 35 - 40 minutes. It should reduce by half.
  6. Take the dough and roll it out between two sheets of parchment paper until the dough is ¼". Cut into rectangles and spoon 2 tbsps of raspberry filling onto one rectangle and cover with another rectangle. You should have 12 rectangles - roughly 2" - 3". You might have extra dough which works great for thumbprints.
  7. Bake on a piece of parchment paper in the oven for 25 minutes at 350 degrees. Enjoy!

Paleo Raspberry Pop Tart Egg-Free


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  1. says

    Do you have any reccomendations for replacing banana? I’m really allergic and it seem’s to be a part of alot of paleo baking. I’d love to make these pop tarts and now i’m stumped.


  2. says

    Oh yum – even without icing (and that says a lot for me LOL!). Can I say I’m glad you admit to having a fail with your donuts? I made something today that completely did not turn out and I was so disappointed in myself and how much I had to throw away, so it’s good to know that others have things that don’t produce the results they were hoping for too.

    • says

      I did think about doing an icing but got lazy, lol. There are some recipes I have been working on for weeks that just never have come together but I have hope that someday it might finally come out as I planned. I just got very lucky with these two recipes :)

  3. Mary B says

    I need to make these for my husband! He insists on eating something like this each morning. Knowing the nasty ingredients in the pop tart brand ones, I’ve insisted that we at least buy the organic ones from Nature’s Path, but they’re still just a lesser evil. These sound like another step in the right direction. Would these work to put a batch in the freezer and pop them in the toaster in the morning?

    • says

      Mary, I’ll be honest. They don’t last long enough to freeze in our house! Every batch I made disappears the same day. I’ll cook up some this weekend and share the results or, if you beat me to it, would you let me know?

    • says

      Hi Angela, I have hear that people have used arrowroot for a replacement for Tapioca flour however, I have never used it. I can’t guarantee it will come out the same because of this.

        • says

          Just leave a comment :) Do you have palm shortening? It’s amazing for icing. I would take 1/4 cup of palm shortening, 1 tbsp of maple syrup and some of the jam (maybe 1 tbsp) and make it into a frosting.

      • Jennifer says

        Please let me know how it works with arrowroot flour. I need to substitute for the tapioca, as well. This would make my deprived 12-year-old son’s day if it works…..

  4. Shannon J says

    So why exactly is the printable recipe called Fried Apple Pie?!?

    Also, you don’t say how big the rectangles you cut should be. It ‘serves 6’ so should it be cut into 12 rectangles??

    • says

      Thanks for catching that Shannon. I originally hoped to fry the dough but that didn’t work so I baked it with much better results. I forgot to change the dang title though in my recipe form, lol. Yes, 12 rectangles. You might have some extra dough which I just made into thumbprint cookies.

  5. cheryl says

    What could I substitute for the ghee? I don’t have that on hand. Would like to make gluten and dairy free if possible, if not, at least it will be gluten free. I use coconut oil alot, but will that get too greasy?

  6. joanna says

    are you for real?? paleo poptarts??? that is crazy!! I used to eat strawberry poptarts all the time and they were so good. i hope these measure up to the “real” ones haha i wanna make them just to see how much they taste like the original.

  7. Lisa says

    well, I just made these and they are fabulous! I used what I had in the house. I substituted arrowroot flour, pastured butter for the ghee, and I had a berry mix of blackberries, rasberries, and blueberries, and oh my goodness! Absolutely fabulous! Thank you for sharing this recipe! I didn’t get as many as it says though,and I rolled out the dough thinner to get more, too but it didn’t help.

  8. Janelle says

    Just made these, using half molasses and half Swerve Sweetener for the crust instead of maple syrup (along with palm shortening instead of ghee), and using just the Swerve for the berry filling and they turned out great! I must’ve made them too big because I only got 4 and one small cookie out of the dough. I’m thinking of maybe doing an apple cinnamon one next time. or maybe almond butter and chocolate, to go with the banana in the crust.

  9. Jennifer says

    Wow! Let me say that you are a genius! I have made this recipe several times. Right now I have cut out cokies (we just cut and peel away after they are baked) and pop tarts in the oven. I used coconut oil. The last few times we have used 1/2 cup of pumpkin in place of the banana. I probably don’t have the 1/2 amount correct and the dough is much more moist, but it bakes up fantastically! I had to cut a small piece of parchment paper and place on top on the first squeafe and gently peel away because with the changei made th dough cannot be handled by hand. I added 1/2 tsp pumpkin pie spice this time and used jelly for the filling. My son has many allergies, wheat, dairy and eggs and I very much wanted a cookie or some type of finger food treat he could have. He loves them and they are very easy to chew and good for him! He is 1 and I dread when he is older and notices he can’t eat what everyone else is. I am tying to convert the whole family, but it’s hard! Thanks soooo much!

      • Shawna says

        My oldest is 9 and both my kids have loads of food allergies and even though sometimes they feel a little left out they often feel very lucky too!
        School keep their desserts in the freezer for Birthdays and occasions that pop and they don’t get stuck eating food that’s full of chemicals and coloring…I just tell them what’s actually in the food other kids eat and they sometimes look words up online to find out what the non food items are that their growing little bodies don’t need to worry about it!
        I’ve even got high fives when they got home from parties because they didn’t have to eat the blue cupcakes!
        Make it as they’re the lucky ones and they usually will feel it to be true!

        • says

          I love the positive perspective! We have been doing similar with our children, aged 4 and 5. It’s such a good idea to make them feel the lucky ones, they often refer to SAD food as yuk food. Our school (in the UK) have had a hard time coming to terms with our way of eating and we are always correcting facts that they have been taught about food at school, I just never thought it would be so often! oh and it’s a nut-free school.

          These looks fabulous! I cannot wait to try them.
          Thank you Kelly!

  10. says

    Thank you so much for creating this recipe. My daughter (9) was diagnosed with multiple allergies 2 years ago (gluten, soy, egg, dairy, and quinoa to name a few). We enjoy the Paleo cooking but enjoy it even more when we find great recipes like these. We did substitute the ghee for coconut oil, which my daughter hates, but she loves these pop tarts. I also made the thumb print cookies too, which vanished first. My kids are already thinking of different flavors, like enjoy life chocolate chips. Thank you for bringing the kid and excitement of eating back for them. Planning to change the banana to squash next time as we shouldn’t eat them either. Look forward to trying more of your recipes.

  11. Mah-rya says

    These look great! Any ideas how to put eggs back in? We aren’t allergic and I like to add a little protein if/when possible. I realize you probably haven’t tested it so I’m happy to take your suggestion and report back. Any insight would be appreciated. Thanks!

    • says

      Hi Mah-rya, I would skip the banana and add one egg. The texture is like a dough so if it’s too stiff perhaps add a second. I have not tried this so I’m not sure how it will turn out for you.

      • Mah-rya says

        I finally tried making these this morning. I subbed one egg for the banana. The dough was super hard to work with (a cross between cake batter and cookie dough and too wet for pie crust), but the flavor was good and the kids (8, 6, 4) gobbled them up. “Tasty!” “Delicious!” “I like these 105%!” I will definitely make them again, but I’ll try the recipe as is (if I have bananas), or one of the other puree suggestions. Thanks for a fun breakfast treat!

  12. Jane Boone says

    Hello – I am about to start a cleanse so I have never really done any paleo/allergy free/GF cooking before. My cleanse is dairy free (in addition to everything else) so could you tell me how much coconut oil to use to replace the Ghee? Additionally, I need to sub out the banana – how much sweet potato or pumpkin should I use in its place?

    Thank you! These look great, even to a reluctant allergy free person :)

    • says

      Hi Jane. I would use the same amount of coconut oil as a replacement for the ghee. I have not made this with sweet potato but I was start at 1/2 cup of mashed sweet potato because it’s a rough equivalent for the banana :) Happy eating!

  13. Asma says

    Any substitution ideas for the coconut flour? I live in Egypt and can’t get it, but I do have arrowroot :) Like ground almonds/ground unsweetened coconut flakes/more arrowroot…?

  14. MIcHelle says

    Can you substitute the tapioca flour with anything? I am currently following the scd diet… Graduating to paleo soon hopefully :) also can honey be used instead of maple syrup?

  15. jes says

    I just made an apple and cinnamon version of these and the whole family LOVED them! I think next time I will double the dough recipe as I only got 8 Poptarts and could only fit 2 heaped tsp of filling in each. I think if I had of tried to roll the dough any thinner it would hav been impossible to work with. My dough was about 3 to 4mm thick. I think the trick to these is making sure u have plenty of Arrowroot/Tapioca flour for dusting when rolling out.
    I used Arrowroot instead of Tapioca flour and swapped the Maple syrup for honey. I used slightly less honey as I didn’t want the dough too sweet (If I Were to use the raspberry filling I would have left all the sweetener in)
    These are just so amazing and I will definitely be making them again. My partner suggested apple and rhubarb next time. I will also try the raspberry and other flavours like spiced pumpkin, apple and blueberry, strawberry and chia jam, mango and Coconut butter.

    Do u think an avocado and cacao filling would work? Or would the avo go yuk when heated?

      • says


        I am not a follower of the paleo diet, however I would like to make these. What are substitutions I could use for the flours and ghee? Also, I’m assuming for the maple syrup you are using the real stuff not pancake? (i love the real stuff but it’s so expensive! Lasty, my husband hates bananas, do you know if you can taste them in the dough?

        Thank you!!!

        • says

          Hi Belinda, there is no easy way to substitute the flours in this recipe. You might be better off just trying one that has actual flour in it. I know that Smitten Kitchen has a recipe.

  16. Jennie says

    You can use a plaintain instead of the banana, almond flour instead of tapioca flour. Hope this helps!

  17. Joelle says

    Hey, I’m a 17 year old teenager with a chronic gastric intestinal condition I’m trying to fix, with a ton of sensitivities to nearly every type of food on the planet it seems like. It’s been really hard tying to find good treats to eat, or just good food I can have in general. Thank you for this recipe; I wish I found this sooner! I’m using a variation of berries in this recipe. Strawberries, blackberries, raspberries, and blueberries. The jam is cooking right now and it smells absolutely heavenly! I also tasted the dough and OH MY GOODNESS THAT IS SO GOOD! Now that school has started for me, its nice to know I’m not left out when other students bring treats. Even after my chronic stoumach troubles will be over, I will still be making these for all eternity. I thank you for this recipe once again, and I will definitely be looking at all your other ones and enjoying them as well!

  18. Minna says

    I am just making these, had a problem with the dough. Although it tastes great, it was too soft and I couldn’t cut rectangles from it. I doubled the recipe but followed the recipe exactly (only double quantities), and then added a bit more extra coconut flour. Maybe I should have added more… What is the consistency that the dough should have?

    I ended up forming round circles between my hands but it took very long to get them all done. They are now in the oven so we’ll see… The smell is gorgeous!

  19. Alysa says

    Tried these today! waiting to see how they turn out. I used almond flour instead of tapioca and it turned out a little dry and crumbly. 😕 any ideas to make that better??? Thanks so much!!!!!!!!!!

    • says

      Hi Alysa, Almond flour and tapioca flour are very different flours so it wouldn’t work well in this recipe without completely changing it. it might be better to use a almond flour crust recipe to make pop tarts instead.

  20. Jen in Dublin says

    These were great! I can’t wait to look at the rest of your recipes! I was able to sub the ghee for coconut oil and they were perfect! I might try the plantain or strained applesauce next time as I think I have a slight tolerance for banana. Thanks again and keep the recipes coming!

  21. Maria says

    Could you please share the nutritional facts of this recipe?
    Looks super yummy, I hope it’s low enough in sugar for me to be able to try it!

  22. Amanda says

    I tried to make this tonight, and I followed the dough recipe to the T and it came out very wet and I was unable to make the tarts from them. I couldnt roll them, it kept sticking. I tried adding more tapioca flour but it wouldn’t get more dough to be able to manipulate. Any help?

  23. Ann Bartholomew says

    Hi Kelly;

    Instead of coconut flour, what about cassava flour and arrowroot or tapioca? Or just use all cassava?

  24. Jennifer says

    Oh my gosh! These poptarts are amazing! I used some strawberry jam that I had on hand, but I made the pastry recipe exactly to the recipe. I love the flavor and the texture…. and I love the way the warm dough felt in my hands, too! Thank you for such a yummy breakfast this morning. :)

  25. Carla says

    These were amazing!!!! Sooo good!!! I had to use an unsweetened carrot, peach applesauce combo for the banana because I had no banana. The dough was soft. I smushed it into mini pie tins and made them into mini raspberry pies. Yummm!!!!! Next time, I will try to make them into Pop Tarts. The wonderful raspberry taste will have me NEVER eating a Pop Tart again!!! :)


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