Sugar-Free Strawberry Toaster Strudel

Indulge in a classic breakfast treat without the guilt with this **Sugar-Free Strawberry Toaster Strudel**! Crafted with a flaky whole wheat pastry dough and a luscious homemade strawberry filling sweetened naturally with erythritol, this recipe skips the refined sugar but keeps all the flavor. The strudels are baked to golden perfection, then finished with a light drizzle of sugar-free glaze made with powdered erythritol, almond milk, and vanilla extract. Perfect for a wholesome weekend breakfast or an on-the-go snack, these toaster strudels are kid-friendly, easy to make, and preservative-free. Plus, with just 30 minutes of prep time, you can enjoy a warm, fruity pastry that’s both delicious and nourishing. Serve them fresh or reheat in a toaster for a crispy treat anytime!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Whole wheat pastry flour
• 1 cup Unsalted butter (cold, cubed)
• 0.5 cup Greek yogurt (plain, unsweetened)
• 2 cups Strawberries (fresh or frozen, chopped)
• 2 tablespoons Granulated erythritol (or monk fruit sweetener)
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Unsweetened almond milk
• 3 tablespoons Powdered erythritol
• 0.5 teaspoons Vanilla extract
• 1 whole Egg (for egg wash, optional)

Directions

Step 1

In a food processor, combine the whole wheat pastry flour and cold cubed butter. Pulse until the mixture resembles coarse crumbs.

Step 2

Add the Greek yogurt to the food processor and pulse until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.

Step 3

In a medium saucepan over medium heat, combine the chopped strawberries, granulated erythritol, cornstarch, and water. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and the strawberries break down into a jam-like consistency. Remove from heat and let it cool completely.

Step 4

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 5

Roll out the chilled dough on a floured surface to approximately 1/8-inch thickness. Cut the dough into 12 equal rectangles, about 4x3 inches each.

Step 6

Place 6 rectangles onto the prepared baking sheet. Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each rectangle, leaving a small border around the edges.

Step 7

Brush the edges of the dough (optional: use beaten egg for egg wash) and place another rectangle of dough on top. Seal the edges by pressing them gently with a fork.

Step 8

Poke a few small holes on the top of each strudel with a fork to allow steam to escape.

Step 9

Bake the strudels in the preheated oven for 18-22 minutes, or until golden brown and flaky.

Step 10

While the strudels bake, prepare the glaze by whisking together powdered erythritol, unsweetened almond milk, and vanilla extract until smooth.

Step 11

Let the toasted strudels cool slightly before drizzling with the sugar-free glaze.

Step 12

Serve warm or store in an airtight container for up to 2 days. To reheat, toast lightly in a toaster oven.

Nutrition Facts

Serving size	(1059.3g)

Amount per serving	% Daily Value*
Calories	2840.7

Total Fat 204.1g	0%
Saturated Fat 124.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 705.6mg	0%
Sodium 170.7mg	0%
Total Carbohydrate 263.2g	0%
Dietary Fiber 35.4g	0%
Total Sugars 19.7g
Protein 52.8g	0%

Vitamin D 51.0IU	0%
Calcium 344.2mg	0%
Iron 11.1mg	0%
Potassium 1674.8mg	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: 59.2%

Protein: 6.8%

Carbs: 34.0%