Cake Batter Protein Cake Pops with White Chocolate Icing

Sweet buttery iced cake goodness! With only 36 calories and 4g protein in each ball, there is surely no guilt to be had at this party!

It’s no secret that I’ve been a tad bit obsessed finding different ways to use Pescience’s new flavor of cake pop protein powder.

If you haven’t tried it, I highly recommend. The smell is pretty mild when you open the container, but when you mix it with stuff (whether in a recipe or just a tbsp of water to get a protein frosting) the smell is 100% like that of yellow cake mix matter!

Hence, why I have been low-key obsessed with this flavor.

And of course, you know an actual cake pop recipe had to be coming eventually 😉

I spent days browsing recipes, but ended up loving the idea that one of my instagram friends, @healthybigeaters, did to make them.

She actually made cake batter flavored poverty cookies (if you haven’t seen these on instagram, they are basically a very macro friendly recipe that makes these amazing cake-like texture cookies).

I’ve had poverty cookies many times before, so I just KNEW how amazing they would be in this recipe.

I did switch things up a bit, using both unsweetened applesauce and canned pumpkin, as opposed to just one or the other. I’ve just found that I like the cookies better this way. But feel free to use all of one or the other!

These have been AMAZING to eat as a snack, pre-workout, and top on all my yogurt and dessert bowls.

Seriously, MELT-in-your-mouth AMAZING.

Enough with me yapping, here is the recipe!

Yield: 14

Cake Batter Protein Cake Pops with White Chocolate Icing

Cake Batter Protein Cake Pops with White Chocolate Icing

Ingredients

Cookies

  • 45 g Pescience Cake Pop protein powder (or any cake/cake batter flavored protein)
  • 5 g sugar free white chocolate jello pudding mix
  • ¾ tsp baking powder
  • ½ cup (61g) canned pumpkin
  • ½ cup (61g) unsweetened applesauce
  • 1 tsp sweetener
  • 50 g egg whites

Mix-in frosting

  • 100 g plain nonfat greek yogurt
  • 10 g coconut flour
  • 2 tsp sweetener
  • 1 tsp butter or cake batter extract

Icing + sprinkles

  • 1 tbsp (14g) white chocolate chips
  • 1 tsp (5g) coconut oil
  • 1 tsp (5g) sprinkles

Instructions

FOR THE COOKIES

  1. Preheat oven to 350 F.
  2. In a medium-sized bowl, combine protein powder, baking power, jello mix, and stevia. Mix well.
  3. Add in the pumpkin, applesauce, and egg whites, and mix until well combined.
  4. Scoop mixture onto baking sheet, making 9-10 cookies out of the mixture.
  5. Bake for 8 minutes. Take out, take off pan, and let cool. Stick in the fridge after 10 minutes until ready to use. (Mix better when cooler)

FOR THE MIX-IN FROSTING + CAKE BALLS

  1. Combine greek yogurt, coconut flour, and stevia in a large mixing bowl until well combined.
  2. Take cookies and break them into pieces. Put into bowl with the frosting mixture.
  3. Using hands, combine mixture until everything is well mixed and formed.
  4. Roll mixture out into 14 balls and place on parchment paper.


FOR THE ICED CAKE POPS

  1. Place white chocolate chips and coconut oil in a small bowl and microwave for 20-30 seconds. Stir until the chips are melted.
  2. Take each ball and dip top into white chocolate mixture. When done, add sprinkles!
  3. Keep stored in the fridge. When formed enough (and if you want) add cake ball to stick to make a cake pop!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

MACROS without Icing:
Entire recipe: 389 calories 32g carbs, 3.8g fat, 56.5g protein
Each ball (14 total): 28 calories 2.3g carbs, 0.3g fat, 4g protein

MACROS with Icing:
Entire recipe: 499 calories 41g carbs, 12.5g fat, 56.5g protein
Each ball (14 total): 36 calories 2.9g carbs, 0.9g fat, 4g protein

1 Comment

  1. Okay…at 36 cals a pop, this recipe is SO darn good. Better than any Starbucks pop I’ve had and you can’t beat the fact that you can have a few of them! SO GOOD

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