Pumpkin Protein Poptarts
The Macro Chef
INGREDIENTS
| Self-rising Flour | 1 cup (120g) |
| Isopure Whey Protein Isopure Unflavored | 1 scoop (29g) |
| Plain, Nonfat Greek Yogurt | ½ cup (113g) |
| Light Butter | 3 tbsp (42g) |
| Swerve Granular Sweetener | 2 tbsp (20g) |
| Pumpkin Filling: | |
| Pumpkin Puree (NOT Pie Filling) | ¾ cup (180g) |
| Isopure Whey Protein Isolate Unflavored | 1 scoop (29g) |
| Swerve Granular Sweetener | ¼ cup (40g) |
| Vanilla Extract | 1 tsp |
| Pumpkin Pie Spice | ¼ tsp |
| Cinnamon | ¼ tsp |
| Glaze: | |
| Pumpkin Puree | 2 tbsp (30g) |
| Peanut Butter | 1 tbsp (16g) |
| Swerve Granular Sweetener | 2 tbsp (20g) |
| Isopure Whey Protein Isolate Unflavored | ⅓ scoop (10g) |
INSTRUCTIONS
Preheat oven to 350°F and line a baking sheet with parchment paper.
Bake for 25-30 minutes or until golden brown.
Notes
*Swerve is a sugar substitute that has no calories, but tastes, measures and bakes like sugar. It can be found in the baking aisle of most grocery stores. ”
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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