Our Red Velvet Protein Cake Pops are the perfect sweet treat for all cake lovers and fitness enthusiasts this Christmas. Loaded with protein, these cute bite-sized pops combine muscle-building goodness and yumminess in every mouthful. So whether you’re looking for a post-workout snack or a party treat, these protein cake pops will make your taste buds sing and your muscles happy!
5 large eggs room temperature
4 scoops Tasteless Whey by Feel Good Protein
2 cups almond flour
½ cup butter softened
2 tbsp unsweetened coco powder
2 tsp baking powder
1/4 cup cream
1 cup Monk Fruit Sweetener
1 tbsp Gel Red food colouring (Beetroot powder if you prefer a natural alternative)
2 tsp good vanilla extract
1 ½ teaspoons apple cider vinegar
2.5 packets of Lite cream cheese
¼ cup water as required
150 grams Noshu White Chocolate
1 tablespoon Coconut Oil
1. Firstly, preheat oven to 165C.
2. Prepare a brownie pan, square or round cake tin with baking paper. (The cake will be turned into crumbs so the size and shape is not the most important thing).
3. Into a large bowl, add butter and sugar substitute to a bowl and mix together with an electric mixer until the mixture is creamed.
4. Then add the five eggs mixing after each egg.
5. Add in the Apple Cider Vinegar, Vanilla extract and Cream and mix well.
6. At this point, add the Almond Flour and Unsweetened Coco and mix again.
7. Continue with adding in the Tasteless Whey and Gel Red food colouring (Beetroot powder if you prefer a natural alternative). Mix using the electric mixer at a low speed until everything is very well combined.
8. Next, pour batter into your lined cake pan or tin and bake for 30 – 35 minutes. Allow the cake to cool and then break it up into a bowl and turn it into crumbs.
9. Then, add 2 and a half blocks of softened Lite Cream Cheese into the the crumbs and mix until you have a mixture that is smooth enough to roll and stays together in ball shapes. (May add a little water to help).
10. Insert a cake pop stick into each of the cake balls that you have formed.
11. Once done, place them inside the freezer for at least 1 hour. (This step is essential if you want your cake pop to set nice and hard, ready for the coating).
12. After an hour in the freezer, take the cake pop.
13. For the coating: Melt the Noshu chocolate and coconut oil together. Then coat each of the cake pops in the chocolate mixture. And ta-da, your Red Velvet Protein Cake Pops are ready for Christmas.
Recipe makes for 48 balls. Each ball is 36g and contains:
Calories – 95
Carbs – 8g
Protein – 4g
Fat – 8g