Low Carb Strawberry Protein PopTarts
Try this Low Carb Strawberry Protein PopTarts recipe, or contribute your own.
Try this Low Carb Strawberry Protein PopTarts recipe, or contribute your own.
- 1 egg, beaten
- 1/2 tsp vanilla
- 3 tbsp butter melted
- 3/4 cup almond flour
- 1/2 scoop vanilla protein powder
- 1 tsp psyllium husk fiber
- 4-5 strawberries, cleaned and diced
- 2 tsp ground flax seeds or chia seeds
- 1 tbsp granulated no calorie sweetener
- 2 tbsp swerve confectioners sweetener (or powdered sugar)
- 2 tsp non dairy milk
- crushed dehydrated strawberries (optional)
- Carbohydrate 3.97886593750274 g
- Cholesterol 69.4073437598108 mg
- Fat 18.4392340662012 g
- Fiber 2.1513937163651 g
- Protein 5.21657468753879 g
- Saturated Fat 6.46475728359399 g
- Serving Size 1 1 Serving (40g)
- Sodium 76.9135937762837 mg
- Sugar 1.82747222113764 g
- Trans Fat 1.2691521252591 g
- Calories 195 calories
Step-by-step
- Heat oven to 350 degrees and line a baking sheet with parchment.
- Combine the dry ingredients for the dough and sift or stir with a whisk to ensure the mixture is uniform.
- Add the melted butter and mix, followed by the beaten egg.
- Rub some of the confectioner's sugar on a rolling pin and on the surface you will be rolling the tarts on. Roll out the dough very gently until you have a ¼ inch thick disk. I did half with the pin and the rest with my fingers.
- Place dough in the freezer while you make the filling.
- Combine the filling ingredients and mash with a fork. You can puree this as well.
- Once the dough is cool, slice four similar size rectangles from ¾ of the dough.
- Using the discarded edges, form four similar sized rectangles that are thinner for the top of the tart. *These can be oddly shaped and imperfect because they will be covered with icing.
- Spoon filling onto the four base layers of dough. Place the other four, less perfect sheets of dough on top and smooth over. Trim any edges necessary.
- Bake for 15-20 minutes or until brown.
- Ice with the Confectioners sugar/non diary milk mixture. Top with crushed dehydrated berries.
Why does the dough keep breaking apart on the rolling pin? Almond flour lacks gluten, meaning it has zero natural elasticity to hold those delicate pastry rectangles together under pressure. Whisking the dry components thoroughly ensures the psyllium husk fiber and ground flax seeds distribute evenly, creating a pseudo-matrix that mimics traditional wheat flour. Chilling the rolled dough disk in the freezer for ten minutes firms the butter and solidifies the fats, making the fragile sheets much easier to transfer onto the parchment-lined baking sheet without tearing.
Pairings and Composition
Balancing the concentrated fruit filling requires contrasting elements on the breakfast plate. Bitter coffee cuts through the dense fat content of the almond flour and butter base. Scrambled whole eggs add savory protein that offsets the sweetness of the powdered sweetener icing. If you substitute coconut flour for the almond flour, remember that coconut flour absorbs significantly more liquid and requires an additional egg white to prevent a crumbly disaster.
- Bake between 350 degrees Fahrenheit for 15 to 20 minutes, watching closely for golden-brown edges.
- Dust the rolling pin with powdered sweetener instead of flour to prevent sticking without adding extra starches.
- Store baked pastries in an airtight container at room temperature for up to two days.
