Frosted Cinnamon Brown Sugar Protein Pop Tarts
Protein packed, gluten free, and made with no refined sugar! Can even be made vegan! These taste 1000x better than the store bought version. No one would ever know they're made with wholesome ingredients!
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 5
Ingredients
Dough base
- 0.75 cup0.75 cup0.75 cup Almond Flour
- .75 cup.75 cup.75 cup Tapioca Starch
- 0.333 cup0.333 cup0.333 cup Vanilla Protein Powder
- 1 Tbsp1 Tbsp1 Tbsp Coconut Sugar
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted, *
- 1 whole1 whole1 whole Egg, *
Filling
- .5 cup.5 cup.5 cup Brown Monkfruit Sweetener - Lakanto, Or coconut sugar
- 2 Tbsp2 Tbsp2 Tbsp Collagen, **
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, Melted
- .5 Tbsp.5 Tbsp.5 Tbsp Cinnamon, Ground
- 1 Tbsp1 Tbsp1 Tbsp Cashew Butter
Frosting
- 5 Tbsp5 Tbsp5 Tbsp Coconut Butter, Organic
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Cinnamon, Ground
- 3 Tbsp3 Tbsp3 Tbsp Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut your cold butter into slices
- Place flours, protein, and butter into a processor or blender and process until crumbly
- Add egg and blend again until dough is achieved
- Place your dough in plastic wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
- Dust a surface with more flour, and roll dough into a large rectangle
- Use a pizza cutter to slice into 10 rectangles
- Place half those rectangles on a baking sheet lined with parchment paper
- Make filling by whisking ingredients together, then spoon onto centers of dough rectangles (you may have some leftover)
- Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
- Use your fork to poke holes in the top
- Bake at 350 for 20 min
- Allow to cool 5 min, then place on cooling rack
- Melt your coconut butter, then combine frosting ingredients together, and spread overtop cooled poptarts
- Place in the fridge 15min+ for frosting to harden
- Enjoy!
Notes
SUBSTITUTIONS: can use vegan butter stick to keep dairy free. I haven't tried, but a flax egg should work fine in place of the egg to keep fully vegan. can replace the collagen with vanilla or snickerdoodle protein powder. If you want to omit altogether you may only need 1 tbsp melted coconut oil.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Gluten Free Grain Free Nightshade Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 537 |
| Fat: | 39 g |
| Carbohydrates: | 47 g |
| Protein: | 26 g |
| Cholesterol: | 48 g |
| Sodium: | 89 mg |
| Fiber: | 5 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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