Valentine's Day is just around the corner, so why not try your hand at one of these decadent protein treats to impress your sweetheart? Your loved one will definitely appreciate the fact that these delicious goodies are much higher in protein and lower in fat and sugar than store-bought chocolates. Plus, a homemade gift is sure to impress. It's a muscle-building win-win!

1. Chocolate Coconut Protein Truffles

If you love anything chocolate or coconut, this recipe is for you! These chocolate coconut protein truffles pack a protein punch and lots of fat-burning MCTs from the coconut oil. Did I mention these little morsels are dark, decadent, and delicious?

3 Sweet Valentine's Day Protein Treats

Truffle Ingredients:

  • Chocolate protein powder, 60 g
  • Coconut flour, 3 tbsp
  • Unsweetened shredded coconut, 2 tbsp
  • Unsweetened cocoa powder, 1 tbsp
  • Organic stevia blend, 1 tbsp
  • Unsweetened almond milk, 2 tbsp
  • Coconut extract, 1/2 tsp

Coating Ingredients:

  • 60% cacao dark chocolate, 1 oz.
  • Coconut oil, 1 tsp
  • Unsweetened shredded coconut (optional)

Directions:

  1. Combine truffle ingredients in a small mixing bowl.
  2. Mix until a thick dough forms. Add a teaspoon of milk if the dough is too crumbly, or a teaspoon of coconut flour if it's too sticky.
  3. Roll dough into eight 1-inch balls (1 tablespoon each) and place in the freezer on a plate.
  4. Melt dark chocolate chips and coconut oil using a double boiler. If you don't have a double boiler, simply fill a small saucepan 1/3 to the top with water, nest a small metal mixing bowl (or another saucepan) inside and bring water to a simmer over medium heat. Stir chocolate as it begins to melt.
  5. Roll each ball in melted chocolate one at a time and immediately sprinkle with shredded coconut (if desired). Place in the fridge for 5 minutes to harden the chocolate. Enjoy!
  6. Store in the fridge up to one week or in the freezer up to one month.

Click Here For Printable PDF!

Nutrition Facts

  • Serving size: 1 truffle
  • Recipe yields 8 servings
  • Calories: 74
  • Fat: 3.9 g
  • Carbs: 5 g
  • Protein: 6 g

2. White Chocolate Protein Cake Pops

Whoever thought up the idea of cake balls mixed with frosting and coated in chocolate, we thank you. Even more reason to fall in love: Each protein cake pop is just over 100 calories with an impressive 9 grams of protein!

3 Sweet Valentine's Day Protein Treats

Cake Ingredients:

  • Vanilla protein powder, 30 g
  • Organic stevia blend, 3 tbsp
  • Coconut flour, 2 tbsp
  • Tapioca starch, 2 tbsp
  • Baking powder, 1/2 tsp
  • Baking soda, 1/4 tsp
  • Egg whites, 1/4 cup
  • Nonfat plain Greek yogurt, 3 tbsp
  • Unsweetened applesauce, 2 tbsp
  • Vanilla extract, 1 tsp
  • Butter extract (optional), 1/2 tsp

Frosting Ingredients:

  • Nonfat plain Greek yogurt, 2 tbsp
  • Organic stevia blend, 1 tbsp
  • Vanilla extract, 1/4 tsp
  • Butter extract (optional), 1/4 tsp

Coating Ingredients:

  • Melted white chocolate, divided, 1 oz.
  • Coconut oil, 1 tsp
  • Beetroot powder (or red food coloring), 1/2 tsp
  • Sprinkles (optional)

Directions:

  1. Preheat oven to 350 F.
  2. Whisk together dry ingredients for cake in a medium mixing bowl.
  3. Add wet ingredients and mix to combine.
  4. Lightly coat a 7x5-inch or 6-inch round baking dish or pan with cooking spray.
  5. Pour batter into prepared dish and bake for 20-25 minutes until a toothpick or knife inserted comes out clean. Set cake aside to cool.
  6. Stir together frosting ingredients until smooth.
  7. Crumble cake into a medium mixing bowl and mix in frosting.
  8. Press cake mixture into a heart-shaped cake-pop mold coated with cooking spray, or simply roll into five 2-inch balls. Insert candy sticks and place in the freezer.
  9. Melt 3 tablespoons white chocolate chips with beetroot powder and coconut oil using a double boiler. If you don't have a double boiler, simply fill a small saucepan 1/3 to the top with water, nest a small metal mixing bowl (or another saucepan) inside, and bring water to a simmer over medium heat. Stir chocolate as it begins to melt.
  10. Remove cake pops from mold and roll in melted chocolate.
  11. Melt remaining tablespoon of white chocolate and drizzle over coated pops. Garnish with sprinkles immediately (if desired).
  12. Store in the fridge up to one week or in the freezer up to one month.

Click Here For Printable PDF!

Nutrition Facts:

  • Serving size: 1 cake pop
  • Recipe yields 5 servings
  • Calories: 108
  • Fat: 3.7 g
  • Carbs: 10 g
  • Protein: 9 g

3. Red Velvet Protein Cake

If artificial food coloring and insane amounts of sugar aren't your jam, try this ultra-moist, gorgeously vibrant red velvet protein cake made with roasted beets! I promise, the beet flavor is almost undetectable and actually blends amazingly well with the cream cheese frosting.

That being said, if you're afraid to try beets in a cake, just substitute an equal measure of baked sweet potato plus 1-2 tablespoons of red food coloring.

3 Sweet Valentine's Day Protein Treats

Cake Ingredients:

  • Chocolate protein powder, 80 g
  • Organic stevia blend, 1/3 cup
  • Coconut flour, 1/4 cup
  • Tapioca starch, 1/4 cup
  • Unsweetened natural cocoa powder, 2 tbsp
  • Baking powder, 1 tsp
  • Baking soda, 1/2 tsp
  • Salt, 1/4 tsp (optional)
  • Roasted beets, 250 g (2 medium)
  • Nonfat plain Greek yogurt, 1/2 cup
  • Egg whites, 1/2 cup (4 large)
  • Unsweetened applesauce, 1/2 cup
  • Vanilla extract, 1 tbsp
  • Apple cider vinegar, 2 tsp.
  • Butter extract, 1 tsp. (optional)

Frosting Ingredients:

  • Whipped Greek cream cheese, 6 oz.
  • Confectioner's erythritol (or sweetener of choice), 1/3 cup
  • Vanilla extract (optional), 1/2 tsp

Directions:

  1. Preheat oven to 400 F.
  2. Scrub and trim two medium beets, and wrap in tin foil. Place in a baking dish and bake for 1-1/2 to 2 hours until pierced easily with a fork (the longer you bake, the more the natural sugars develop and the sweeter your beets will taste). This step can be done up to a day in advance.
  3. Reduce oven temp to 350 F.
  4. Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.
  5. In a medium mixing bowl, whisk together dry ingredients: protein powder, sweetener, flour, starch, cocoa, baking soda, baking powder, and salt.
  6. Add beet mixture from blender to dry ingredients and mix until no clumps remain.
  7. Lightly coat two 6-inch ramekins or Pyrex bowls or one 9-inch cake pan with cooking spray.
  8. Pour batter into prepared vessels and place in preheated oven.
  9. Bake for 35-45 minutes until a toothpick or knife inserted comes out clean.
  10. While cakes cool, combine frosting ingredients and place in the fridge for 15-20 minutes.
  11. Frost cakes and garnish with chocolate shavings if desired.
  12. Store in the fridge in an airtight container up to one week, or in the freezer up to one month.

Click Here For Printable PDF!

Nutrition Facts:

  • Serving size: 1 slice (including frosting and optional items)
  • Recipe yields 8 servings
  • Calories: 151
  • Fat: 4.0 g
  • Carbs: 15 g
  • Protein: 14 g

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