Sugar-Free Strawberry Cheesecake Turnovers
Sugar-Free Strawberry Cheesecake Turnovers with flaky golden dough, creamy cheesecake filling, and bright strawberry flavor. A bakery-style dessert that’s low carb, homemade, and incredibly satisfying.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: ~45 minutes
- Yield: 8 turnovers
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Turnover Dough
1½ cups shredded low-moisture mozzarella
2 oz cream cheese
1½ cups almond flour
1 tsp baking powder
1 large egg
Cheesecake Filling
6 oz cream cheese, softened
2 tbsp allulose
½ tsp vanilla extract
Pinch of salt
Strawberry Filling
1½ cups fresh strawberries, chopped
2 tbsp allulose
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
To Finish
1 large egg (for egg wash)
1 tbsp allulose (optional, for sprinkling)
Instructions
1. Make the Strawberry Filling
In a small saucepan, combine strawberries, allulose, and lemon juice. Cook over medium heat for about 8 minutes until juicy.
Mix cornstarch and water to form a slurry, stir it in, and cook 2 more minutes until thickened. Set aside to cool for 10 minutes.
2. Make the Cheesecake Filling
In a bowl, mix cream cheese, allulose, vanilla, and salt until smooth. Chill for 10 minutes for easier handling.
3. Make the Dough
Microwave mozzarella and 2 oz cream cheese together for 1 minute. Stir, then microwave another 30 seconds until fully melted.
Mix in almond flour and baking powder, then knead in the egg until a smooth dough forms.
4. Shape the Turnovers
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
Roll dough between two parchment sheets into a rectangle about ⅛-inch thick.
Cut into 8 rectangles. Add 1 tbsp cheesecake filling and 1 tbsp strawberry filling to one side of each piece.
Fold over, press edges together, and crimp with a fork. Cut 1–2 small slits on top.
5. Bake
Brush turnovers with egg wash and sprinkle lightly with allulose if desired.
Bake for 16 minutes, or until deeply golden.
Cool for 10 minutes before serving to allow filling to set.
Notes
Let fillings cool before assembling to prevent leaks
Don’t overfill—less is more for clean edges
Dough is easiest to work with while warm
