Description

These homemade raspberry protein pop tarts deliver everything you loved about the original—flaky pastry, fruity filling, and a sweet glaze—but with upgraded ingredients that support a healthier lifestyle. Made with a protein-enriched crust, naturally thickened chia jam, and a sugar-free raspberry icing, this is the adult-approved version of a childhood favorite.

Ingredients

Scale

Protein Pastry

¾ cup almond flour – Creates a tender, gluten-free base
¾ cup tapioca starch – Adds flexibility and structure to the dough
¼ cup vanilla protein powder – Boosts protein and adds subtle sweetness
1 tablespoon coconut sugar – Light sweetness to balance flavors
½ cup unsalted butter (or vegan butter) – Provides richness and flakiness
1 large egg – Helps bind the dough together

Raspberry Chia Filling

1 cup raspberries (fresh or frozen) – Bright, naturally sweet-tart flavor
2 tablespoons water – Helps break down the berries
2 tablespoons chia seeds – Thickens the jam without refined sugar
2 tablespoons collagen – Optional protein boost and smoother texture

Raspberry Glaze

2 tablespoons raspberry juice – For natural color and flavor
¾ cup powdered monkfruit sweetener – Sugar-free sweetness

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Instructions

Make the Dough
- Add almond flour, tapioca starch, protein powder, coconut sugar, and butter to a food processor. Pulse until the mixture looks crumbly. Add the egg and blend again until a soft dough forms.
- Shape the dough into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
Prepare the Filling
- Place raspberries and water in a small saucepan over medium heat. Cook until the berries soften and easily mash. Stir in chia seeds, remove from heat, then mix in collagen. Let the mixture cool and thicken in the refrigerator.
Roll and Cut
- Place the chilled dough between two sheets of parchment paper, dusting lightly with tapioca starch if needed. Roll into a large rectangle. Trim the edges to square it off, then slice into 10 even rectangles.
- Transfer the parchment paper with the dough pieces onto a baking sheet.
Assemble the Pop Tarts
- Spoon the chilled raspberry filling onto the center of 5 rectangles, leaving space around the edges. Top each with another rectangle. Press edges together with a fork and poke a few holes on top to allow steam to escape.
Bake
- Bake at 350°F (175°C) for 20 minutes, or until lightly golden. Remove from oven and allow to cool completely.
Make the Frosting
- Press fresh or frozen raspberries through a fine mesh strainer to extract the juice. Mix the juice with powdered monkfruit sweetener until smooth and spreadable. Add more juice or a splash of milk if needed.
Finish and Enjoy
- Spread the glaze over cooled pop tarts and let it set before serving.

Notes

Skip the protein powder by increasing both almond flour and tapioca starch to 1 cup each
The collagen in the filling is optional
Swap raspberries for any berry using the same measurements

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts