Raspberry Protein Pop Tarts

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Healthy and wholesome raspberry protein pop tarts with a protein rich dough, a collagen chia jam filling, and a raspberry frosting.

*The* grown up version of your childhood favorite!

Why You’ll Love These Raspberry Protein Pop Tarts

  • They’re gluten free, refined sugar free, & made with much cleaner ingredients than you’d find in store bought pop tarts
  • The dough is pretty easy to work with
  • You can use a vegan butter stick to keep these dairy free
  • They are totally customizable with other berry fillings, or other flavors, too! Scroll down to see the various other Pop Tart flavors I’ve made!

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.
  • Raspberries – the staple flavor here! Feel free to use strawberries, cherries, or blueberries!
  • Powdered Monkfruit Sweetener– I used Lakanto brand here. When mixed with just a little bit of liquid it creates a perfect glaze for your pop tarts (also works great for sugar cookies!). Feel free to use powdered sugar in place of the powdered sugar substitute

Serves: 5

Ingredients

  • 3/4 cup Almond Flour
  • 3/4 cup Tapioca Starch
  • 1/4 cup Vanilla Protein Powder
  • 1 Tbsp Coconut Sugar
  • 1/2 cup Butter, Unsalted, Vegan butter stick should work too
  • 1 whole Egg
  • 1 cup Raspberries, Organic
  • 2 Tbsp Water
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Collagen
  • 2 Tbsp Raspberry Juice, See notes
  • 3/4 cup Powdered Monkfruit Sweetener

Process

  1. Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
  2. Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
  3. Make your jam by warming berries and water on stove top until easily muddled. Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
  4. Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
  5. Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
  6. Move that parchment paper to a baking sheet
  7. Dollop chia jam into the center of 5 pop tarts
  8. Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
  9. Bake at 350 for 20 min
  10. Cool completely
  11. Middle fresh or frozen raspberries over a fine mesh strainer getting out just the juice
  12. Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
  13. Spread overtop pop tarts and enjoy!

Variations for Dietary Preferences

  • Dairy free – use a vegan butter stick in place of the butter
  • I do not recommend using a different type of flour here. I have tried homemade pop tarts with gluten free 1:1 flour and with cassava flour and they were very dry in my opinion. The almond flour dough keeps these nice and dense!

Notes

Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities

Raspberry Protein Pop Tarts

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 17 minutes
Servings: 5

Ingredients

Pop Tart

Filling

  • 1 cup Raspberries Organic
  • 2 Tbsp Water
  • 2 Tbsp Chia Seeds
  • 2 Tbsp Collagen

Frosting

  • 2 Tbsp Raspberry Juice See notes
  • 3/4 cup Powdered Monkfruit Sweetener

Instructions

  • Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
  • Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
  • Make your jam by warming berries and water on stove top until easily muddled. Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
  • Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
  • Use a pizza cutter to remove edges so it’s straight and cut into 10 rectangles
  • Move that parchment paper to a baking sheet
  • Dollop chia jam into the center of 5 pop tarts
  • Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
  • Bake at 350 for 20 min
  • Cool completely
  • Middle fresh or frozen raspberries over a fine mesh strainer getting out just the juice
  • Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it’s too thick
  • Spread overtop pop tarts and enjoy!

Video

Notes

Can omit protein powder in the dough and increase both almond and tapioca flour to 1 cup each can omit the collagen in the jam can use any berries in the same quantities.

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