Strawberry Gluten Free & Keto Pop Tarts
These strawberry gluten free and keto pop tarts are simply just. so. good. The crust is buttery, tangy and flakey, while the filling is pure summer delight!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Servings 8 small pop tarts
Calories 221kcal
Ingredients
For the strawberry filling
- 225 g strawberries fresh or frozen
- 75 g raspberries or more strawberries
- 1-4 teaspoons erythritol xylitol or allulose, to taste
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons chia seeds or more, as needed
For the pie crust
- 1 batch gluten free & keto cream cheese pie crust with 1 teaspoon orange zest
- 1 egg lightly beaten, for egg wash
For the cheesecake glaze
- 60 g cream cheese softened
- 28 g unsalted grass-fed butter
- 2-4 tablespoons powdered erythritol allulose or xylitol, to taste
- 3/4 teaspoon vanilla extract
- pinch kosher salt
- heavy cream or almond milk, as needed
Instructions
For the strawberry chia jam
- Cook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes.
- Stir in the lemon juice and sweetener of choice (to taste). Mash it down or leave it chunky. Cook for 5 more minutes, remove from heat and stir in the chia seeds. Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
- Allow to cool to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
For the pie crust
- Watch the recipe video below for guidance!
- Make a batch of our super flakey pie crust and chill while the strawberry jam is setting. I also highly suggest you add a teaspoon of orange zest to the crust!
To assemble the pop tarts
- Preheat oven to 400°F/200°C. Line a baking tray with a mat or parchment paper.
- Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size (I suggest making 8 pop tarts, as they're very filling!).
- Brush edges with egg wash and spoon a couple tablespoons of the chilled chia jam. Press edges together and press down with a fork. If there are any cracks, simply pinch the dough together. As with regular pie crust, try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.
- Place pop tarts in prepared tray, cut a few slits on the top with a sharp knife, freeze for 15 minutes, brush with egg wash and bake for 20-30 minutes, until golden all over. Baking time can vary a lot form oven to oven, so be sure to check in on them at minute 10. Allow to cool for 10 minutes before serving.
- Make the glaze while the pop tarts are cooking by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy. Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time. Keep in mind that unless you add a lot of sweetener, your glaze won't set completely.
- Store them unglazed, in an airtight container, at room temperature for 2-3 days. Alternatively you can freeze them unbaked or baked for about a month.
Video
Notes
Bonus: they're very filling! So I honestly suggest whipping up 8 smaller ones out of a batch of dough. You can also freeze them unbaked (always best), or baked (you lose a bit of flakiness, but they're very handy and you can just pop in the toaster as needed).
Also note that the nutrition facts were estimated for the crust with the filling and glaze. But nutrition values (carb wise!) can vary widely here depending on the amount of berries you use.
Nutrition
Serving: 1pop tart | Calories: 221kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 51mg | Fiber: 4g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 4.5mg | Calcium: 44mg | Iron: 0.8mg