STRAWBERRY GLUTEN FREE & KETO POP TARTS

These strawberry gluten free and keto pop tarts are simply just. sooo. good! The crust is buttery, tangy and flakey, while the strawberry filling is pure summer delight![

INGREDIENTS
FOR THE STRAWBERRY FILLING

• 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 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 erythritol allulose or xylitol, to taste
• 3/4 teaspoon vanilla extract
• pinch kosher salt
• heavy cream or almond milk, as needed

INSTRUCTIONS
FOR THE STRAWBERRY CHIA JAM

1. Cook your strawberries and raspberries in a saucepan over medium heat until they begin to break down, about 5 minutes. [
2. 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.
3. 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. 
4. For full instructions : www.gnom-gnom.com

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