Frosted Cinnamon Brown Sugar Protein Pop Tarts

Protein packed, gluten free, and made with no refined sugar! These Frosted Cinnamon Brown Sugar Protein Pop Tarts can even be made vegan!

These taste 1000x better than the store bought version. No one would ever know they’re made with wholesome ingredients!

Key Ingredients

• Almond flour – grain free flour that makes these nice and dense, and gluten free!
• Tapioca Flour– because almond flour is denser, it does not absorb as much moisture as other flours. The tapioca helps balance the almond butter for the perfect soft dough that it isn’t too dry & crumbly either
• French vanilla protein powder – Acts as a flour while adding a boost of protein! I used Just Ingredients brand, which is clean ingredient and 3rd party tested for heavy metals. My code colleenF10 saves you sitewide
• Collagen – dissolves pretty much instantly so it’s very easy to add into a warm homemade jam! Adds a boost of protein while providing benefits to the gut, skin, and hair, too! I also love Just Ingredients brand collagen.
• Coconut Sugar – is a refined sugar free substitute for brown sugar. It’s got a lower glycemic index, meaning it’s not as likely to spike your blood sugar. You could even use a sugar free “brown sugar” like Lakanto brand.
• Coconut Butter – When melted it makes for a gooey and not overly sweet glaze. It’s neutral in taste, so you can adjust how strong of a cinnamon flavor you’d like

Serves: 5

Ingredients

Dough base

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/3 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 8 Tbsp Butter, Unsalted, *
• 1 whole Egg, *

Filling

• 1/2 cup Brown Monkfruit Sweetener, Or coconut sugar
• 2 Tbsp Collagen, **
• 2 Tbsp Coconut Oil, Melted
• 1/2 Tbsp Cinnamon, Ground
• 1 Tbsp Cashew Butter

Frosting

• 5 Tbsp Coconut Butter, Organic
• 2 Tbsp Pure Maple Syrup
• 1 tsp Vanilla Extract
• 1/4 tsp Cinnamon, Ground
• 3 Tbsp Water

Process

1. Cut your cold butter into slices
2. Place flours, protein, and butter into a processor or blender and process until crumbly
3. Add egg and blend again until dough is achieved
4. Place your dough in plastic wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
5. Dust a surface with more flour, and roll dough into a large rectangle
6. Use a pizza cutter to slice into 10 rectangles
7. Place half those rectangles on a baking sheet lined with parchment paper
8. Make filling by whisking ingredients together, then spoon onto centers of dough rectangles (you may have some leftover)
9. Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
10. Use your fork to poke holes in the top
11. Bake at 350 for 20 min
12. Allow to cool 5 min, then place on cooling rack
13. Melt your coconut butter, then combine frosting ingredients together, and spread overtop cooled poptarts
14. Place in the fridge 15min+ for frosting to harden
15. Enjoy!

Notes

Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each

If you give these gluten free homemade frosted cinnamon brown sugar pop tarts a try I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!

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Frosted Cinnamon Brown Sugar Protein Pop Tarts

Print Pin Rate

Ingredients

Dough base

• 3/4 cup Almond Flour
• 3/4 cup Tapioca Starch
• 1/3 cup Vanilla Protein Powder
• 1 Tbsp Coconut Sugar
• 8 Tbsp Butter Unsalted, *
• 1 whole Egg *

Filling

• 1/2 cup Brown Monkfruit Sweetener – Lakanto Or coconut sugar
• 2 Tbsp Collagen **
• 2 Tbsp Coconut Oil Melted
• 1/2 Tbsp Cinnamon Ground
• 1 Tbsp Cashew Butter

Frosting

• 5 Tbsp Coconut Butter Organic
• 2 Tbsp Pure Maple Syrup
• 1 tsp Vanilla Extract
• 1/4 tsp Cinnamon Ground
• 3 Tbsp Water

Instructions

• Cut your cold butter into slices
• Place flours, protein, and butter into a processor or blender and process until crumbly
• Add egg and blend again until dough is achieved
• Place your dough in plastic wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
• Dust a surface with more flour, and roll dough into a large rectangle
• Use a pizza cutter to slice into 10 rectangles
• Place half those rectangles on a baking sheet lined with parchment paper
• Make filling by whisking ingredients together, then spoon onto centers of dough rectangles (you may have some leftover)
• Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
• Use your fork to poke holes in the top
• Bake at 350 for 20 min
• Allow to cool 5 min, then place on cooling rack
• Melt your coconut butter, then combine frosting ingredients together, and spread overtop cooled poptarts
• Place in the fridge 15min+ for frosting to harden
• Enjoy!

Video

Notes

SUBSTITUTIONS: can use vegan butter stick to keep dairy free. I haven’t tried, but a flax egg should work fine in place of the egg to keep fully vegan. can replace the collagen with vanilla or snickerdoodle protein powder. If you want to omit altogether you may only need 1 tbsp melted coconut oil.