"Okey, guys. I don’t know what to call these beautiful things so please help me out with that :) Although, I know that they are DELICIOUS. This was an experiment that turned out so good. In Sweden we have a pastry called ”Vaniljhjärtan” - hearts of vanilla. It is one of my favorites but as you know…I wanted to make it protein friendly, healthy and low in sugar and carbs and I succeeded. Macros: Calories/piece: 156 Calories (Actually a bit less than this because I did a mini bomb first) 
P: 18.75g F: 6.4g C:3.4 g"
-- @Mrproteinkitchen
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  • Recipe Card
Prep time 40mins
Cook time 8mins
Serves or Makes: 2

Recipe Card



  • 10 g Defatted Almond flour
  • 10 g Defatted coconut flour
  • 10 g Wheat gluten
  • 10 g Vanilla casein protein powder (I used Tyngre vanilladrömmar)
  • 1/2 tbsp Sukrin melis
  • a pinch of Vanilla powder
  • a pinch of Salt
  • 1 tbsp Fiber syrup with honey flavor (Nicks)
  • 1 teaspoon Water
  • 1/2 tbsp Filmjölk/ or quark
  • 5 g Coconut oil
  • 1 Egg yolk

Vanilla Cream Filling (Follow the instructions on your casein powder, make it thick)


  • Vanilla casein protein powder
  • Milk of your choice
  • Brown sweetener (not necessary)
  • Frozen or fresh raspberries



  • Freeze dried raspberries
  • Sweetener of your choice
  • Sukrin melis


  • Step 1

    Preheat oven to 200°C/392°F

  • Step 2

    In a bowl, combine the dry ingredients for the dough.

  • Step 3

    Add the other ingredients (melt coconut oil) and knead with your hands until you have a dough.

  • Step 4

    Chill the dough in the refrigerator for 30 minutes.

  • Step 5

    Roll out the dough and make 4 circles (8 cm, but make 2 of them 1 cm bigger). Half of the circles will keep the bombs together.

  • Step 6

    Place half of the circles on a parchment paper.

  • Step 7

    In a bowl, mix the ingredients for vanilla batter to a thick paste.

  • Step 8

    Add vanilla filling and frozen strawberries to the circles on the parchment paper. Place the other circles on top and close them. Make sure that there are no holes.

  • Step 9

    Bake for about 8 minutes or until the corners are golden.

  • Step 10

    Let cool completely before sprinkling sukrin melis on top. Lastly grind freeze dried raspberries together with sweetener for topping.

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