Keto Strawberry Toaster Strudel

Indulge in a nostalgic treat revamped for your low-carb lifestyle with this Keto Strawberry Toaster Strudel recipe. These flaky, buttery pastries are crafted with a keto-friendly almond and coconut flour dough, filled with a naturally sweetened strawberry-chia jam, and finished with a luscious sugar-free glaze. With just 30 minutes of prep time, they bake to golden perfection in under 15 minutes, making them the ideal breakfast or dessert option for busy mornings. Each bite offers a satisfying balance of crisp edges, a juicy berry center, and a hint of vanilla, all while keeping carb counts low and flavor levels high. Perfectly portioned for four servings, these toaster strudels are a delightful way to treat yourself while staying on track with your ketogenic goals.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, xanthan gum, and baking powder.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the chia seeds, remove from heat, and let the filling cool completely.

Step 7

After chilling, roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut into 8 equal rectangles.

Step 8

Place a heaping teaspoon of the strawberry filling onto the center of 4 rectangles, leaving a small border around the edges.

Step 9

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.

Step 10

Beat the additional egg for the egg wash and brush it over the tops of the strudels.

Step 11

Bake for 12–15 minutes, or until the strudels are golden brown. Let them cool completely on a wire rack.

Step 12

For the glaze, whisk together melted butter, powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle the glaze over the cooled strudels.

Step 13

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

Serving size	(623.2g)

Amount per serving	% Daily Value*
Calories	1965.3

Total Fat 178.0g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 644.6mg	0%
Sodium 689.3mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 29.9g	0%
Total Sugars 15.6g
Protein 50.5g	0%

Vitamin D 101.9IU	0%
Calcium 478.9mg	0%
Iron 9.2mg	0%
Potassium 538.3mg	0%

*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.

Source of Calories

Fat: 69.4%

Protein: 8.7%

Carbs: 21.9%