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Strawberry Gluten Free & Keto Pop Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 12 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Strawberry Gluten Free & Keto Pop Tarts are a delicious low-carb breakfast treat made with a flaky keto-friendly cream cheese pie crust and a fresh strawberry chia seed jam. Sweetened with erythritol and packed with natural fruit flavors, they’re perfect for those following gluten-free and ketogenic diets. The pop tarts are baked until golden and optionally topped with a creamy vanilla glaze for added indulgence.

Ingredients

For the Strawberry Chia Jam

  • 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 Gluten Free & Keto Cream Cheese Pie Crust

  • 1 batch gluten free & keto cream cheese pie crust (with 1 teaspoon orange zest)

For Assembly and Finishing

  • 1 egg (lightly beaten, for egg wash)
  • 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

  1. Prepare the strawberry chia jam: In a medium saucepan over medium heat, combine strawberries and raspberries. Cook until the fruit begins to break down, about 5 minutes.
  2. Add flavor and sweetener: Stir in freshly squeezed lemon juice and erythritol (or preferred sweetener) to taste. Mash for a chunky texture or leave as is. Cook for an additional 5 minutes, then remove from heat.
  3. Thicken with chia seeds: Stir in chia seeds and let the mixture stand until it thickens. Add water if needed to reach the desired consistency. Allow jam to cool to room temperature before storing in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
  4. Prepare the pie crust: Make one batch of gluten free & keto cream cheese pie crust, incorporating 1 teaspoon of orange zest for added flavor. Chill the crust while the jam sets.
  5. Preheat the oven and prepare baking tray: Set the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  6. Roll out dough and cut shapes: Roll out chilled pastry dough between two sheets of parchment paper, dusting lightly with coconut flour as needed. Cut into 8 evenly sized rectangles suitable for pop tarts.
  7. Assemble pop tarts: Brush the edges of half the dough pieces with egg wash. Spoon 2 tablespoons of chilled chia jam onto each. Top with remaining dough pieces, press edges together, and seal with a fork. Repair any cracks by pinching the dough. Work quickly or chill dough if it gets too warm.
  8. Chill and prepare for baking: Place assembled pop tarts on the prepared tray, cut a few small slits on top of each for venting. Freeze for 15 minutes to help maintain shape during baking.
  9. Apply egg wash and bake: Brush the frozen pop tarts with egg wash and bake for 20-30 minutes, until golden brown. Ovens vary, so check at 10 minutes to monitor progress. Once baked, cool for 10 minutes before serving.
  10. Make the glaze: While baking, use a mixer to beat together softened cream cheese, unsalted butter, and powdered erythritol until light and fluffy. Add vanilla extract, a pinch of kosher salt, and adjust texture using heavy cream or almond milk a teaspoon at a time. Keep in mind that the glaze won’t fully set unless heavily sweetened.
  11. Storage: Store unglazed pop tarts in an airtight container at room temperature for 2-3 days. They can also be frozen, either baked or unbaked, for about one month.

Notes

  • Use erythritol, allulose, or xylitol as sweetener options suited for keto diets.
  • Adding orange zest to the pie crust enhances the flavor beautifully.
  • Brush edges with egg wash to help seal dough and achieve golden color.
  • Chilling the dough before baking helps maintain shape and prevents spreading.
  • The pop tarts are quite filling, so 8 servings is a good estimate.
  • Glaze is optional; it adds sweetness and moistness but may not fully set without sufficient sweetener.
  • Store pop tarts unglazed at room temperature or freeze for longer shelf life.
  • Use coconut flour for dusting to keep it gluten free and keto friendly.

Find it online: https://evelynscooking.com/strawberry-gluten-free-and-keto-pop-tarts-recipe/