Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine almond flour, protein powder, sea salt and baking powder. Set aside.

In a small bowl, whisk together vanilla extract and egg whites. Pour egg white mixture into dry ingredients and fold until a dough forms (dough should be pliable but not crumbly or stiff, using your hands towards the end to make sure it is evenly combined. Roll dough into a ball, cover the bowl with a paper towel or plastic wrap, and place in the fridge for at least one hour to chill. place it into a ball.

Remove dough from fridge and place on parchment paper. Using a rolling pin, roll out the dough to 1/4 inch thickness. Cut 6 rectangles (about 3 inches long and 2 inches wide) and set aside. Collect the scraps together and form another dough ball. Roll out remaining and cut more rectangles, repeating the process until the dough is full used up. You’ll get 8-12 rectangles which will make 4-6 pop-tarts. Place all rectangles on a parchment paper lined baking sheet.

Make filling by mixing pumpkin, apple butter, and cinnamon in a small bowl.

Place a tablespoon of filling into the center of half of your rectangles. One by one, place a second rectangle on top of each of the filling-topped rectangles and press down all of the sides using a fork.

In another small bowl, whisk together egg white wash. Brush the top of each pop-tart with the egg white wash.

Prick the top of each pop-tart multiple times with a fork and place in oven to bake for 10 minutes, until they’re a light golden brown. BE CAREFUL NOT TO OVERCOOK! Remove them from the oven, and allow them to cool on the baking sheet.

Serve warm and store in the fridge for 3-5 days.