What could be more festive than these Confetti Protein Cake Pops? They require no baking, but taste like they took hours. Think fluffy vanilla cake mixed with frosting and coated with rich white chocolate... talk about amazing! These Confetti Protein Cake Pops are also gluten free, lower in carbs and fat, high in protein, and low in sugar.
NOTES: We used coconut flour to keep the carbs low, but you could also try these with twice as much baking flour. We also used Earth Balance buttery spread in the frosting, but unsalted butter or coconut butter would work too. We did not use sugar free chocolate but that's also an option!
Confetti Protein Cake Pops
Makes 8 pops
1 cup (120g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/4 cup coconut flour
1 tsp. baking powder
6 tbsp. unsweetened applesauce
6 tbsp. nonfat plain Greek yogurt
1/4 cup (2 large) egg white
1/4 cup sugar free powdered sweetener
1 tbsp. buttery spread
1 tbsp. unsweetened almond milk
4 oz. white chocolate
2 tbsp. sprinkles
Using a medium mixing bowl, combine ingredients for the cake (protein powder through egg).
Grease two large mugs or drinking glasses with unsalted butter or buttery spread and divide batter between the two. One at a time, microwave each mug or glass for 1:30 minutes or until your cake is barely cooked through.
Meanwhile, combine powdered sweetener, buttery spread and milk in a new mixing bowl for your frosting. Add your cooked "cakes" and crumble with a fork.
Mix cake and frosting until evenly combined, then form into eight cake "balls."
Poke cake pop or lollipop sticks into balls and place in the freezer on a piece of wax paper.
Melt white chocolate in the microwave on the "chocolate melt" setting or use 30-second intervals, stirring until smooth and glossy.
Spoon 1 1/2 tsp. chocolate on top of each cake pop, decorating with sprinkles. Turn cake pops over and repeat for the second side.
Let chocolate harden then enjoy!
Calories (per cake pop including coating): 170kcal, Fat: 6.6g, Sat fat: 1.0g, Carbs: 13g, Fiber: 2g, Sugar: 2g, Protein: 14g, Sodium: 60mg