protein chocolate fudge pop tart bites
i absolutely LOVED pop-tarts as a child, so I wanted to create a healthier, gluten-free & sugar-free version of this nostalgic fav! for the pastry crust, I used lakanto's sugar-free cookie mix. then I filled it with a fudgy cottage cheese filling using my favorite chocolate protein by be well by kelly. finally I topped it with a delicious sugar-free chocolate ganache & finished it with good dee's chocolate sprinkles. these little fudgy bites are just the healthy sweet treat you are looking for!
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
17
Serves: 72
Ingredients
pop tart crust
- 192 grams192 grams192 grams Sugar Free Cookie Mix - Lakanto, 1 package
- 0.25 cup0.25 cup0.25 cup Cacao Powder, Raw
- 111 Egg
- 0.25 cup0.25 cup0.25 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup Water
protein fudge filling
- 0.75 cup0.75 cup0.75 cup Cottage Cheese
- 0.25 cup0.25 cup0.25 cup Cashew Butter
- 0.5 cup0.5 cup0.5 cup Chocolate Protein Powder - Be Well by Kelly
- 0.25 - 0.5 cup0.25 - 0.5 cup0.25 - 0.5 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Sea Salt
glaze
- 0.75 cup0.75 cup0.75 cup Sugar-Free Dark Chocolate Chips
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter
- Keto Chocolate Sprinkles - Good Dee's
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
- preheat oven to 350.
- in a bowl, combine sugar cookie mix & cacao powder.
- in a separate bowl, whisk together egg, greek yogurt, & water.
- stir liquid into dry ingredients to make pop tart crust.
- line a mini muffin tin with liners (or use a silicon muffin tin), then using a small cookie scoop, add pop tart crust mixture to muffin tin.
- bake for 8-10 minutes.
- while cookies are cooking & cooling, make protein fudge filling by adding all ingredients to a food processor.
- using a small cooking scoop, add protein fudge filling to each cooled crust.
- freeze for ~30 minutes.
- in a bowl, add dark chocolate chips & cashew butter; microwave in 30 second intervals until melted.
- add a scoop of the glaze on top of the fudge, then sprinkle with chocolate sprinkles.
- allow to harden in the fridge or freezer & enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Gluten Free Keto Nightshade Free Other Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 34 |
| Fat: | 2 g |
| Carbohydrates: | 4 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 28 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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