Protein Pop Tarts (Print View)
Tender protein-rich pastry with fruity filling, perfect for healthy breakfast or snack.
# What You'll Need:
→ Pastry Dough
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup almond flour
04 - 2 tbsp coconut sugar or brown sugar
05 - 1/4 tsp salt
06 - 1/4 cup unsweetened Greek yogurt
07 - 2 tbsp unsweetened almond milk
08 - 2 tbsp coconut oil, melted
09 - 1 large egg
→ Filling
10 - 6 tbsp fruit jam or sugar-free fruit preserves
11 - 1 scoop vanilla protein powder (optional)
→ Icing
12 - 1/2 cup powdered erythritol or powdered sugar
13 - 1-2 tbsp unsweetened almond milk
14 - 1/2 tsp vanilla extract
# How to Make:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix oat flour, protein powder, almond flour, coconut sugar, and salt until well combined.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until a soft dough forms. Add additional almond milk if dough is too dry.
04 - Place dough between two sheets of parchment paper and roll out to 1/4 inch thickness.
05 - Cut dough into 12 rectangles measuring approximately 3x4 inches each.
06 - Place 6 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Optionally mix protein powder into the jam before filling.
07 - Top filled rectangles with remaining dough pieces. Press edges firmly with a fork to seal completely.
08 - Bake for 13-15 minutes until edges are slightly golden. Allow to cool completely on the baking sheet.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth and drizzle-consistency.
10 - Drizzle icing over cooled pop tarts. Let set for 5 minutes before serving.
# Expert Suggestions:
01 -
- You get that nostalgic toaster pastry satisfaction without the sugar crash or processed ingredient list
- Each tart packs 10 grams of protein, making them actual breakfast fuel instead of empty calories
02 -
- The dough will feel softer and more fragile than traditional pastry, so work patiently and use plenty of parchment paper
- Let these cool completely before icing or the glaze will melt right off and you will end up with a sticky mess instead of those perfect white drizzles
03 -
- Chill the dough for 15 minutes if it feels too sticky to work with, but do not let it get cold or it will crack when rolling
- Use a ruler or straight edge as a guide when cutting rectangles so they bake evenly and look professionally made