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Homemade Raspberry Protein Pop Tarts on a plate with fresh raspberries

Raspberry Protein Pop Tarts

Delicious, protein-packed pop tarts filled with raspberry jam, perfect for a nutritious breakfast or snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 0.75 cup Almond Flour
  • 0.75 cup Tapioca Starch
  • 0.25 cup Vanilla Protein Powder
  • 1 Tbsp Coconut Sugar
  • 0.5 cup Butter, Unsalted (or Vegan butter) Use butter that smells good for best results.
  • 1 whole Egg
Filling Ingredients
  • 1 cup Raspberries, Organic
  • 2 Tbsp Water
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Collagen
  • 2 Tbsp Raspberry Juice
Frosting Ingredients
  • 0.75 cup Powdered Monkfruit Sweetener

Method
 

Preparation
  1. Process together almond flour, tapioca starch, coconut sugar, and butter until crumbled.
  2. Add egg and process again until the mixture is doughy.
  3. Wrap the dough in plastic wrap in a disc shape and refrigerate for at least 30 minutes.
Filling Preparation
  1. Warm the raspberries and water on the stove until muddled.
  2. Add chia seeds and stir, then remove from heat and stir in collagen.
  3. Refrigerate filling until ready to use.
Assembly and Baking
  1. On parchment paper sprinkled with tapioca flour, roll out the dough into a rectangle.
  2. Cut into 10 rectangles using a pizza cutter.
  3. Move the parchment to a baking sheet.
  4. Place chia jam in the center of 5 rectangles.
  5. Cover with remaining rectangles, seal edges, and poke holes on top.
  6. Bake at 350°F (175°C) for 20 minutes.
  7. Cool completely.
Frosting
  1. Strain raspberries for juice and mix with powdered sugar to desired consistency.
  2. Spread frosting over the cooled pop tarts and enjoy!

Notes

Don’t skip chilling the dough; it prevents flat pastries. Best storage is in the fridge for 4-5 days.