Oh-So-Good Strawberry Cheesecake Pop Tarts 🍓 gluten free & keto


  1. Sarah says:

    I made these earlier this week and I will say they’re very tedious to make, and because I’m not a baker (amateur at best) it took some time and fenaggeling. I gotta say- they were absolutely delicious. I missed the order in operations I accidentally put the egg wash on them then baked them- they still turned out absolutely delicious. I would definitely make them again. I’d also recommend to keep them at room temp and scarf them down in a day or two because they get stale and don’t taste as crispy as you may want if they’re not fresh. This is probably #2 on my favorite sweet keto desserts of all time (so far!).

  2. Irina Bachtel says:

    Hi Paola! This recipe looks amazing, but I am highly allergic to chia seeds. Any suggestions for it’s replacement?

  3. Lisa j says:

    Wow! These are so delicious but I must say working with this dough was so frustrating and seemed to take forever just to make a few at a time. 🤦🏻‍♀️ I finally just gave up and made a galette. 😁.

  4. Diana says:

    I’m planning to make a batch and freeze half, unbaked. Can I bake the frozen ones directly out of the freezer (same temp?) or do I need to thaw them first?

    • Paola says:

      Hi Diana! You can bake the straight from the freezer, you’ll just need to add more baking time same temp! How much longer will vary, but just bake them until golden 😉 xo!

  5. Helene says:

    I made these, and first let me say they were incredible. I made them with blueberry filling. Cream cheese frosting is amazing. My notes to anyone making it:

    * it’s easier to not roll out all of the dough at once. break it in half or quarters. Or, better yet, take a small ball of dough, roll out a circle, and make a half-circle empanada shape. A half circle means no cut off dough on the sides.

    * when she says use coconut flour as needed, DO! Dust it all over to make the dough easier to handle. You don’t want it sticking too badly to the parchment paper.

    * It can help sometimes to flip a bit of flattened dough (in the parchment paper) to peel off the top layer and give a dusting of coconut flour, you want to be able to scoop it up once shaped.

    * it’s ultimately pretty forgiving, I had a few very ugly ones that ripped open a bit and they still baked just fine.

  6. Lynn chamberlain says:

    Made these, taste delish! But my pastry wasn’t really flaky but more crumbly? Was fine but not sure if that was correct. I used standard ground almonds also called flour but it wasn’t very fine, might that be the problem? Anyway, this was my first v3nture into keto baking so still really impressed!
    Bought your book and can’t wait to cook some more out of it.
    Many thanks

    • Paola says:

      Hi Lynn! Awesome on the taste, not so awesome on the texture! But yeah, the almond meal would definitely be the issue. For best results in keto baking you really do want the finely ground stuff, otherwise it comes out dense and oily in most cases. Perhaps the only recipe where meal is awesome is in the graham cracker crust in the book (thank you for purchasing it!!). Hope you continue to love the recipes 🙂

  7. Emma says:

    These were amazing! Thank you so much. You’re definitely the best gluten free baker I’ve come across. Off topic, have you ever thought of doing a gluten free/keto bagel recipe? I’ve missed bagels soooo much ever since I cut out gluten. Thanks for the amazing recipes! :’)

  8. Denise Emry says:

    If you have sugar free strawberry jam sweetened with Splenda, can you just heat it up and add the Chia seeds and perhaps a little water to get the right consistency and fiber?? Didn’t want to heat up the kitchen making jam, it’s supposed to top 100* today!

    Sounds Yummy!

    • Paola says:

      Whaaat?! Can you please send some heat over to Mexico City?! I’m wearing a turtleneck lol!

      Ok regarding your question, in all honesty I’ve never worked with Splenda products so I’m not sure how they behave. But! I don’t see why you couldn’t bulk it up with chia seeds. Rather than heat it up though (just in case it breaks down!), I would just mix in the chia seeds, add a couple tablespoons of water and let them hang out until they puff up (a couple hours/overnight). You can then thin it out a bit more if need be. I hope this helps! xo

  9. Patrycja Bidzinski says:

    Where can I find the xylitol powder. I seem to only see the regular crystal sugar on Amazon.

  10. Paola
    I am very glad to have stumbled upon your site. I have struggled with my weight for quite a while and when I hit 285 pounds decided it was a time for a change.
    After a lot of research, I decided to go on a ketosis diet and am glad to say 6 weeks later I have lost 30 pounds.
    Now that being said I am a pop tart fiend and lived off them through college. I am most excited to try your recipe as they seem yummy.
    Thanks again!

    • Paola says:

      So awesome to hear the keto diet has worked so well for you Stacy! Thank you for your comment and hope you love these! xo

  11. Janine says:

    I’ve used your pie crust for hand pies before and it’s excellent! I’m going to try these next with the chia jam as I did notice that the berries alone can make it a little soggy. I’m assuming also the lack of sugar to caramelize it? Such wonderful recipes thank you!

    • Paola says:

      Hi Janine! Awesome to hear you love the pie crust! And yes on the berries, you want to make sure they don’t leak while cooking or they’ll make your crust soggy. xo!

  12. Stella Andrews says:

    OMG these look so good!! All of your recipes do. I was diagnosed with Celiac Disease last October and thought I’d never enjoy eating again. Can’t wait to try these!!!

    • Paola says:

      Oh lol I get you COMPLETELY! I lived off rice for the first too weeks after I was diagnosed with Celiacs… little did I know ;)! Hope you love the recipes Stella!

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