Description
These Strawberry Gluten Free & Keto Pop Tarts are a delicious low-carb treat featuring a flaky gluten-free crust, a luscious homemade strawberry chia jam filling, and a creamy vanilla glaze. Perfect for a guilt-free indulgence, they combine fresh fruit goodness with keto-friendly ingredients for a delightful breakfast or snack option that can be enjoyed fresh or stored for later.
Ingredients
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)
Pie Crust
- 1 batch gluten free & keto cream cheese pie crust (with 1 teaspoon orange zest)
Assembly & Glaze
- 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
- Prepare the strawberry chia jam: In a saucepan over medium heat, cook strawberries and raspberries for about 5 minutes until they begin to break down.
- Add flavor and sweeten: Stir in lemon juice and sweetener to taste, then mash down or leave chunky. Continue cooking for 5 more minutes, then remove from heat.
- Thicken the jam: Stir in chia seeds and let the mixture stand until it thickens, adding water if needed to reach desired consistency. Cool to room temperature and store in an airtight container in the fridge for up to two weeks or freeze up to three months.
- Make the pie crust: Prepare the gluten-free keto cream cheese pie crust with 1 teaspoon orange zest as directed in the referenced recipe. Chill the dough while the jam sets.
- Preheat oven and prepare baking tray: Set oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
- Roll out dough: Roll the pie crust dough between two sheets of parchment paper, lightly dusting with coconut flour. Cut into 8 equal-sized rectangles for pop tarts.
- Assemble pop tarts: Brush edges with beaten egg wash, spoon a couple of tablespoons of chilled chia jam onto each, then cover with another piece of dough. Press edges together and seal with a fork, pinching any cracks.
- Chill and prepare for baking: Place pop tarts on the tray, cut slits on the top for venting, and freeze for 15 minutes.
- Brush and bake: Brush with more egg wash and bake for 20-30 minutes until golden, checking at 10 minutes to adjust time as ovens vary.
- Cool: Let the pop tarts cool for 10 minutes before glazing.
- Make glaze: Using a mixer, cream softened cream cheese, butter, and powdered sweetener until light and fluffy. Add vanilla extract, salt, and adjust texture with heavy cream or almond milk teaspoon by teaspoon for desired consistency.
- Serve and store: Optionally glaze the cooled pop tarts. Store unglazed in an airtight container at room temperature for 2-3 days or freeze baked/unbaked pop tarts for up to a month.
Notes
- Adjust the amount of erythritol or sweetener according to your sweetness preference.
- If the dough warms up and becomes sticky, refrigerate for 15 minutes before rolling again.
- The jam can be made ahead and stored to save prep time.
- Glaze won’t fully set unless a substantial amount of sweetener is added.
- For a dairy-free option, use almond milk instead of heavy cream in the glaze and dairy-free butter alternatives.
- Ensure to cut slits on the top crust to allow steam to escape during baking.
- Pop tarts are quite filling, so 8 servings are recommended from this batch.