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!
- 30 g vanilla whey protein powder
- 3 tbsp Pyure organic stevia blend
- 2 tbsp coconut flour
- 2 tbsp tapioca flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ cup egg whites
- 3 tbsp nonfat plain Greek yogurt
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- ½ tsp butter extract
- 2 tbsp nonfat plain Greek yogurt
- 1 tbsp Pyure organic stevia blend
- ¼ tsp vanilla extract
- ¼ tsp butter extract
- 1 oz white chocolate, melted
- 1 tsp extra virgin coconut oil
- ½ tsp red food coloring
- 1 tsp cake sprinkles
- Preheat oven to 350 F.
- Whisk together dry ingredients for cake in a medium mixing bowl.
- Add wet ingredients and mix to combine.
- Lightly coat a 7x5-inch or 6-inch round baking dish or pan with cooking spray.
- 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.
- Stir together frosting ingredients until smooth.
- Crumble cake into a medium mixing bowl and mix in frosting.
- 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.
- 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.
- Remove cake pops from mold and roll in melted chocolate.
- Melt remaining tablespoon of white chocolate and drizzle over coated pops. Garnish with sprinkles immediately (if desired).
- Store in the fridge up to one week or in the freezer up to one month.