Protein Pop Tarts (Printable Version)
Flaky protein-rich pastries with sweet fruit filling and creamy vanilla icing.
# What You'll Need:
→ Pastry
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
# Step-by-Step:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine oat flour, protein powder, almond flour, coconut sugar, and salt.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until soft dough forms, adding more almond milk if needed to bring dough together.
04 - Place dough between two sheets of parchment paper and roll to 1/4 inch thickness.
05 - Cut dough into 12 rectangles measuring approximately 3x4 inches each.
06 - Place 6 rectangles on prepared baking sheet. Spoon 1 tablespoon of jam onto center of each. Optionally mix protein powder into jam for additional protein.
07 - Top with remaining rectangles. Press edges firmly with fork to seal.
08 - Bake for 13-15 minutes until slightly golden. Allow to cool completely.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth.
10 - Drizzle icing over cooled pop tarts. Let set for 5 minutes before serving.
# Expert Advice:
01 -
- The protein-packed pastry actually holds together without crumbling into a sad mess on your plate
- You can customize flavors infinitely by swapping jam flavors and protein powder varieties
- These freeze beautifully so you can batch cook breakfast for busy weekdays
02 -
- The dough will feel softer and more fragile than traditional pastry but this is completely normal and results in a tender final product
- Letting these cool completely before icing is non-negotiable or you will end up with a messy melty situation
03 -
- Work quickly with the dough since the coconut oil can start to separate if it gets too warm
- If the jam feels too thick to spread, warm it slightly for 10 seconds in the microwave