These strawberry cheesecake keto pop tarts are simply just. so. good! The crust is buttery, tangy and flakey, while the strawberry filling is pure summer delight.
Gluten Free & Keto Pop Tarts 🍓
i.e. Ultimate Toaster Pastries!!
OK, so you can definitely call these guys hand pies too. But since they’re majestic lightly toasted and topped off with a cheesecake glaze, we’re dubbing them keto pop tarts.
And seriously don’t skimp on the cheesecake glaze, it rounds up beautifully these gluten free toaster pastries.
Bonus: they’re very filling! So you can easily get 8 smaller ones out of a batch of dough, bake them up, freeze, and pop in the toaster as needed.
The Deets 🔍
The one trick is to work quickly and in a cool place. And if at any moment the dough feels unmanageable, simply pop it in the freezer for 10-15 minutes.
And do keep in mind that as the filling expands while baked, it will crack your pastry slightly. Honestly don’t sweat it, as the only way around this would be to increase the xanthan gum to make up for the lack of gluten. But that would mean less flakiness, and I’m just not into sacrificing taste and texture for looks.
The Strawberry Chia Jam Filling
For the strawberry filling, you’ll essentially be making our sugar free and keto chia jam. The chia seeds are an awesome way of adding extra fiber and nutrients to your favorite berry jam, while thickening up the lot without the need of extra sugar.
And I also like to add a handful of raspberries to liven things up a notch. But you can always do all strawberries, or any berry of choice really!
The batch also makes a little extra than what you need for the pop tarts themselves. But trust me, you’ll want to have it around. It’s awesome with a little yogurt and even with chia pudding (doubling up here!).
The Sweetener 🍯
One of the beautiful things about these keto pop tarts is that very little sweetener is needed (if at all!). If you’re using fresh summer strawberries and been on the keto diet long, you might be pleasantly surprised that no extra sweetener is needed.
But if your berries are a little tart, you’ve got options here. You can use erythritol (Lakanto or Swerve), xylitol and Pyure (at half the amount). If just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
If you’re opting for the cream cheese glaze, which comes highly recommended, your best option for no aftertaste is xylitol. But it must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Strawberry Cheesecake Gluten Free & Keto Pop Tarts
These strawberry cheesecake 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.
For the strawberry filling
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
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.
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.