XL Peanut Butter Pop Tart!
Macros for the Pop Tart Base: 339 Cals, 22g Carbs (7g of which are Fiber, Only 4g Sugar), 19g Fat, 20g Protein
For the Pop Tart dough
20g Ultra Fine Almond Flour
10g Coconut Flour
10g All Purpose Flour
15g Vanilla Protein Powder
28g Light Butter
1 Whole Egg (just for egg wash on top)
For the filling
56g Legendary Foods Peanut Butter Cup Nut Butter
For the icing
28g Legendary Foods Peanut Butter Cup Nut Butter
30g Plain Non Fat Greek Yogurt
Preheat oven on 350 Degrees F. Add all dry Pop Tart ingredients to a food processor and pulse to combine. Next, add butter in small chunks and blend until you have a ball of dough. Place in fridge for 10 minutes.
Once dough has cooled, take ball of dough and place between 2 pieces of parchment paper and roll it out as far as you can. Next, take a pizza cutter and cut out out bottom piece of dough. Take the leftover dough and add to another piece of parchment paper. Take the other piece you had on top of the other one and roll it out till you have your top piece of dough.
Crack egg in a small bowl and mix to create your egg wash. Get a brush wet with the egg wash (you can also just use your fingers) and add that to your bottom piece of dough. Next, take your peanut butter and spread in the middle of bottom piece of the Pop Tart, leaving about an inch around the edges. Take your other piece of dough and add it on top. Do this by flipping the parchment paper over and laying that piece of dough on top and then gently peeling it off the parchment to not rip it.
Gently press down the edges and brush with egg wash. Then, take a fork and crimp the edges. Place in the oven for 15-20 minutes until golden on top and a little bit darker on the edges.
While the Pop Tart is baking, add your icing ingredients to a bowl and whip with your hand mixer until you have a thick icing/frosting like consistency. You can just spread it on top or you can add it to a ziplock bag and cut off the tip to pipe it like an icing.
Once Pop Tart is done, remove from oven and let cool on a cooling rack for 10 minutes. Then add your icing on top and enjoy!