I’d like to start this post by giving a shoutout to the inventor of cake pops. Combining cake with frosting then dipping in chocolate? So obvious yet so incredibly genius. At only 80 calories per pop, these are the perfect indulgence when you want “just a bite”. Share with your friends, or keep in the freezer for chocolate emergencies.
Red Velvet Protein Cake Pops
gluten free red velvet cake pops
- 200g gluten free flour
- 2 scoops vanilla protein
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup ghee or coconut oil
- 1 1/2 cup swerve granulated sweetener
- 2 eggs
- 2 tsp vanilla
- 1 cup buttermilk (see note below)
- 1 tsp vinegar
- 2 tbsp cocoa powder
- 2 tbsp red food coloring
- 8 tbsp fat free cream cheese
- 1/4 cup nonfat vanilla greek yogurt
- 1/2 cup unsweetened almond milk
- 1 scoop vanilla protein
- 2 tbsp swerve granulated sweetener
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- optional: sprinkles
- Preheat oven to 350 degrees and prepare two 9 inch cake pans with cooking spray.
- Cream together ghee or coconut oil, sweetener and eggs in large bowl and blend until smooth. Add vanilla.
- Combine all dry ingredients together in separate bowl.
- Alternating in 2 batches each, add dry ingredients and buttermilk to wet mixture. Add vinegar in the last batch and mix until blended.
- Optional: divide batter into two. In half of the batter, mix in red food coloring and cocoa powder. Pour red batter into one pan and white batter into separate pan. Bake for 20-25 minutes, until toothpick comes out clean.
- While cake is cooling, mix together frosting ingredients in small bowl. Once cake is cool, crumble cake and mix with frosting (divide frosting mixture into two to keep colors separate).
- Take a small spoonful of red cake and white cake and roll into ball to create a marbled effect. Roll until all cake has been formed into balls. Place balls in freezer to firm for about 10-15 minutes.
- Melt chocolate and coconut oil in a double boiler or microwave. Dip a lollipop stick about 1/2 inch into the coating, then insert into center of cake balls (about halfway through). Dip the cake balls into the chocolate until completely covered. Allow excess chocolate to drip off before decorating with sprinkles and placing upright into a styrofoam block (or in my case, play dough). Allow cake balls to harden completely in freezer or fridge before serving. Store in fridge for up to one week.
- For the buttermilk, add 1 tbsp lemon juice to measuring cup. Fill with almond milk until it reaches the 1 cup line. Set aside for 5 minutes before adding to cake batter.
- Makes 48 cake pops.
- 80 calories
- 6.9g carbs
- 5g fat
- 3g protein
Be Fit Creations http://befitcreations.com/