Description
Delicious and nutritious Raspberry Protein Pop Tarts made with almond flour, tapioca starch, and vanilla protein powder, filled with homemade chia raspberry jam and topped with a luscious raspberry glaze. Perfect for a healthy breakfast or snack, these pop tarts are gluten-free, low in sugar, and packed with protein.
Ingredients
Scale
Dough
- 3/4 cup Almond Flour
- 3/4 cup Tapioca Starch
- 1/4 cup Vanilla Protein Powder
- 1 Tbsp Coconut Sugar
- 1/2 cup Unsalted Butter (or vegan butter stick)
- 1 whole Egg
Jam Filling
- 1 cup Organic Raspberries
- 2 Tbsp Water
- 2 Tbsp Chia Seeds
- 2 Tbsp Collagen
Glaze
- 3/4 cup Powdered Monkfruit Sweetener
- 2 Tbsp Fresh or Frozen Raspberry Juice (strained from raspberries)
- Optional: splash of milk (dairy or plant-based if needed for consistency)
Instructions
- Prepare the Dough: Process almond flour, tapioca starch, vanilla protein powder, coconut sugar, and butter together in a food processor until the mixture becomes crumbly. Then add the whole egg and process again until the dough forms a cohesive, doughy texture.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the Jam Filling: In a small saucepan, warm the raspberries and water over low heat until the raspberries are soft and easily mashed. Stir in the chia seeds, remove from heat, and then add the collagen powder, mixing thoroughly. Set aside or refrigerate until ready to use; the chia seeds will thicken the jam as it cools.
- Roll Out the Dough: Prepare a work surface by laying down parchment paper and sprinkling with tapioca flour. Place the chilled dough onto the parchment, cover with another piece of parchment paper, and roll out into a rectangle about 1/8-inch thick.
- Cut the Dough: Use a pizza cutter or sharp knife to trim the edges of the rolled dough to create straight sides. Cut the dough into 10 equal rectangles.
- Prepare for Baking: Transfer the parchment paper with the dough rectangles onto a baking sheet.
- Fill the Pop Tarts: Spoon dollops of the prepared chia raspberry jam into the center of 5 of the dough rectangles.
- Assemble the Pop Tarts: Cover the jam-filled rectangles with the remaining 5 dough rectangles. Seal the edges by pressing them together with a fork. Use the fork to poke a few holes on the top of each pop tart to allow steam to escape during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled pop tarts for 20 minutes or until they are lightly golden brown.
- Cool Completely: Remove from the oven and allow the pop tarts to cool thoroughly on a wire rack before adding the glaze.
- Prepare the Raspberry Glaze: Strain fresh or frozen raspberries through a fine mesh strainer to extract about 2 tablespoons of juice. Mix the juice with the powdered monkfruit sweetener until it becomes a smooth, frosting-like glaze. If the mixture is too thick, add a small splash of milk (dairy or plant-based) to adjust consistency.
- Glaze and Serve: Spread the raspberry glaze evenly over the cooled pop tarts and enjoy!
Notes
- Use vegan butter sticks if you prefer a dairy-free version; the dough texture will remain consistent.
- The collagen powder in the jam helps thicken it and adds protein.
- Raspberry juice for the glaze can be prepared fresh by straining raspberries or purchased as pure juice.
- Store pop tarts in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For added texture, consider sprinkling a few chia seeds on top of the glaze before it sets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 2g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
Keywords: Raspberry Protein Pop Tarts, gluten-free pop tarts, protein breakfast, healthy snack, low sugar pastry
