- Vanilla protein powder, 30 g
- Organic stevia blend, 3 tbsp
- Coconut flour, 2 tbsp
- Tapioca starch, 2 tbsp
- Baking powder, 1/2 tsp
- Baking soda, 1/4 tsp
- Egg whites, 1/4 cup
- Nonfat plain Greek yogurt, 3 tbsp
- Unsweetened applesauce, 2 tbsp
- Vanilla extract, 1 tsp
- Butter extract (optional), 1/2 tsp
- Nonfat plain Greek yogurt, 2 tbsp
- Organic stevia blend, 1 tbsp
- Vanilla extract, 1/4 tsp
- Butter extract (optional), 1/4 tsp
- Melted white chocolate, divided, 1 oz.
- Coconut oil, 1 tsp
- Beetroot powder (or red food coloring), 1/2 tsp
- Sprinkles (optional)
- 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 7×5-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.
- Serving size: 1 cake pop
- Recipe yields 5 servings
- Calories: 108
- Fat: 3.7 g
- Carbs: 10 g
- Protein: 9 g