Guilt free Chocolate Protein Cake Pops with a protein chocolate cake, frosting and sugar free chocolate! These homemade chocolate protein powder cake pops are healthy, low calorie, low fat, gluten free and Vegan too!
Ingredients
½cup1:1 Gluten Free Baking Flour, 60g, see post for sub
½cupChocolate Protein Powder (Whey), 45g, about 1½ scoops
⅓cupChocolate Protein Powder (Whey-caesin), 30g, about 1 scoops
¼cupUnsweetened Cocoa Powder, or Cacao Powder, 20g
Preheat oven to 350°F and grease 8x8” brownie/cake pan.
In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
Add dry mix to wet, and whisk until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan immediately .Don’t let the batter sit out.
Bake for 23-25 minutes.Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Frosting & Shape:
In a large bowl, combine all the ingredients - Greek yogurt, chocolate protein powder, cocoa powder and water/milk.Whisk or stir with a spoon until uniform.
Crumble cake using hands in a large bowl.
Add frosting and mix well.
Spoon about 2 Tbsp mix at a time and place on plate.
Use slightly wet hands to roll mixture into balls.
Chocolate Coating:
Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 60 seconds until completely melted.
Pierce cake balls with lollipop stick or skewer, then dip in melted chocolate and move around to coat.
Place upright into a cardboard box (small holes pierced) or styrofoam block, decorate with sprinkles, and let rest to harden.
Notes
Nutrition details are calculated using products recommended below and does not include mix ins.
See post for alternate ingredients, tips and storage options.