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 strawberry filling is pure summer delight.

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.

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.

INGREDIENTS
FOR THE STRAWBERRY FILLING

• 225 g strawberries fresh or frozen
• 75 g raspberries or more strawberries
• 1-4 teaspoons xylitol or erythritol, 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 xylitol or erythritol, 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
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