KETO POP TARTS & STRAWBERRY GLUTEN FREE

INGREDIENTS
FOR THE STRAWBERRY FILLING

  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons chia seeds or more, as needed
  • 225 g strawberries fresh or frozen
  • 75 g raspberries or more strawberries
  • 1-4 teaspoons erythritol xylitol or allulose, to taste

FOR THE PIE CRUST

  • 1 egg lightly beaten, for egg wash
  • 1 batch gluten free & keto cream cheese pie crust with 1 teaspoon orange zest

FOR THE CHEESECAKE GLAZE

  • 3/4 teaspoon vanilla extract
  • pinch kosher salt
  • heavy cream or almond milk, as needed
  • 60 g cream cheese softened
  • 28 g unsalted grass-fed butter
  • 2-4 tablespoons powdered erythritol allulose or xylitol, to taste
    KETO POP TARTS & STRAWBERRY GLUTEN FREE

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. .........
  4. Get full recipe >> CLICK HERE

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