I’ve been seeing these all over IG, especially with the new flavor that PEScience just released so I couldn’t help but make some protein cake pops for myself! I’m really digging this new flavor but you can obviously make these with any flavor or protein you’d like.
This recipe is basically the mug cake that I make pretty much nightly with a couple of extra steps. Dessert is what I look forward to every night! I like to have my dinner, make sure the kitchen in cleaned up, and then sit down and enjoy my dessert in peace. Once I’m done I’m pretty much ready to go to bed. I go to sleep with a full belly, satiated sweet tooth, and dream all the good things!
I made these kind of on a whim because I had just received the new flavor, IG was full of cake pop pictures, and a good friend of mine requested them. I’ve made these a couple times since then and what I’ve been doing is making the mug cake in the morning so that when I get home I can crush it up, add the other ingredients, and have it ready for dessert.
I made four cake pops with just one of my mug cakes and for all four of these delicious treats you are still eating less calories than one of the cake pops you can purchase at Starbucks. These cuties come in at 151 calories, 12 carbs, 2 fat, and 21 protein! If you’re into protein treats then these are definitely for you!
Protein cake pops are definitely going to be on repeat for a while! Tag me in your posts if you end up making them and let me know how you like them. The best part is you can adjust the protein quantity to fit your macros. The fats and carbs are still pretty low, especially for a dessert. These little guys aren’t dry or tough like a lot of high protein recipes. In fact, they’re the opposite! So, indulge and enjoy!Print
Protein Cake Pops
Protein Cake Pops that are soft and moist on the inside! At 151 calories for all four you might as well make a double batch!
30 grams egg whites
70 grams pumpkin puree
25 grams SF Walden Farms chocolate syrup
5 grams SF vanilla Torani syrup (or a few drops of liquid Stevia)
1/4th tsp baking powder
5 grams cocoa powder
15 grams Dymatize ISO 100 protein powder (can sub for protein powder of choice, just make sure that it bakes well since not all do)
16 grams FF cream cheese
10 SF Torani Syrup
5 grams cacao powder
10 grams SF Walden Farms chocolate syrup
- In a small mug or microwavable dish, mix the egg whites, pumpkin, SF Walden Farms chocolate, and SF Torani syrup and mix well.
- Add the baking powder, cacao, and protein to the wet ingredients and mix until everything is well combined and smooth.
- Microwave approximately 2 1/2 minutes or until the cake is completely cooked through and allow to cool.
- Once the mug cake has cooled, place in a small bowl and break up the cake into little pieces.
- In a small container, mix the FF cream cheese and SF Torani until you have a frosting like mixture. Add the mixture to the cake and mix well.
- Separate your mixture into 4 even sections and with your hands roll into balls and set aside while you make the chocolate coating.
- In a small dish mix the cacao powder and Walden Farms syrup to make the chocolate coating.
- Using a fork, roll the cake pops individually in the chocolate coating and place them on a small plate lined with parchment paper. Once the cake pops are completely coated, add your favorite sprinkles or toppings.
- Place in fridge for at least 20 minutes and enjoy!
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