White Chocolate Protein Cake Pops
Sarah Wilkins
Sarah Wilkins
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113 Calories
12 g Carbs
8 g Protein
4 g Fat
Total Time
5 servings

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!

Cake Ingredients

  • 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

Frosting Ingredients

  • 2 tbsp nonfat plain Greek yogurt
  • 1 tbsp Pyure organic stevia blend
  • ¼ tsp vanilla extract
  • ¼ tsp butter extract

Coating Ingredients

  • 1 oz white chocolate, melted
  • 1 tsp extra virgin coconut oil
  • ½ tsp red food coloring
  • 1 tsp cake sprinkles

Recipe Tags


  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.

Recipe Tags