single serve brown sugar poptart
If you grew up on brown sugar cinnamon Pop-Tarts, this recipe is going to hit you right in the nostalgia — but with a healthier, homemade twist. This version is grain-free, dairy-free, and made for one, so you can satisfy that craving without making a whole batch. Perfect for cozy mornings, late-night sweet tooth moments, or anytime you want a warm, cinnamon-sugar hug in pastry form.
Unlike the packaged kind, this poptart uses wholesome ingredients, minimal sugar, and no artificial anything. Plus, the crust comes together quickly and bakes up golden and flaky with that signature brown sugar filling inside. A simple glaze on top ties everything together.
Why You’ll Love This Recipe
- Single-serve: No need to make a dozen — just one perfect poptart for you.
- Grain + dairy free: Made with almond and tapioca flours for a better-for-you take.
- Cozy cinnamon flavor: Just like the classic brown sugar cinnamon, but without the box.
- Quick & easy: From start to finish in under 25 minutes.
Single serve brown sugar poptart
This single serve brown sugar poptart is the best of both worlds — a little indulgent, perfectly portioned, and made with real ingredients you can feel good about. It’s quick, nostalgic, and absolutely delicious.✨ Save this recipe for your next cozy morning and let me know if you try it — I love seeing your recreations!
Ingredients
For the pastry:
- 3 tbsp almond flour
- 3 tbsp tapioca flour
- 1 tbsp coconut flour
- 1 tbsp Refined coconut oil or avocado oil, (Plus more for brushing)
- 1 tbsp dairy-free milk
- 1 tbsp Maple syrup
For the filling:
- 2-3 tbsp coconut sugar, or raw cane sugar
- 1 tsp cinnamon
- 1 tsp melted coconut oil or shortening
For the glaze:
- 1/4 cup powdered sugar, or powdered coconut sugar
- 1 –2 tsp dairy-free milk
- Pinch cinnamon
Instructions
- Make the dough: In a small bowl, mix almond flour, tapioca flour, coconut flour, sugar, oil, milk, until a dough forms. Chill for 5–10 minutes to make it easier to roll.
- Prepare the filling: Stir together coconut sugar, cinnamon, and melted oil until combined.
- Roll out the pastry: Place dough between two sheets of parchment and roll into a small rectangle. Cut in half to make two even rectangles.
- Assemble: Spoon the filling onto one rectangle, leaving a border around the edges. Brush edges lightly more oil, then place the second rectangle on top. Use a fork to seal the edges.
- Bake: Transfer to a lined baking sheet and bake at 350°F (175°C) for 12-14 minutes, until lightly golden.
- Glaze: While still warm, whisk together glaze ingredients and drizzle over the top. Let set before enjoying (if you can wait!).
Tried this recipe?Let us know how it was!
