Protein Cake Pops
Published 7/15/2023
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Have your cake and eat it too, with these delicious protein cake pops! They taste just like cake, are coated in a rich chocolate ganache, and make for a high protein, healthy snack that can easily be made ahead of time to enjoy anytime.
Birthday Cake Protein Bites
Every day will feel like your birthday with these yummy cake balls! Just whip up a large batch of these protein cake pops, store ’em in the fridge or freezer, and you’ve got yourself a decadent dessert recipe that is ready to go whenever your sweet tooth strikes.
And guess what? They are SO easy to make! No need for any baking in this recipe, as the dough is made of simple ingredients like cashew butter, protein powder, oats, honey, and more. Dip ’em in melted chocolate, add some sprinkles, and viola — happy birthday to you!
Why you’ll love ’em!
The dough tastes just like cake!
They’re the perfect portable snack to take on-the-go.
Protein powder gives these an added energy boost!
Featured Ingredients
- Cashew butter: all-natural drippy cashew butter adds amazing flavor to this recipe. It also acts as a nice binder and adds great moisture. Feel free to use another nut butter if you prefer it!
- Vanilla protein powder: we love the way vanilla protein powder tastes with this recipe, but peanut butter or chocolate protein powder would taste just as good.
- Quick-cooking oats: these oats help to create the perfect texture in this recipe.
- Honey: honey is an essential ingredient for sweetness and helps bind all of our ingredients together.
- Rainbow sprinkles: you can’t have a cake pop without some sprinkles! Go wild with colors and add as much or as little as you desire.
- Vanilla extract: adds a hint of flavor and enhances the sweetness.
- Chocolate chips: semi-sweet, melted chocolate chips create a smooth, delicious coating for these cake pops.
- Heavy cream: adds a rich creaminess to the ganache.
- Flaked salt: a pinch of flaked salt just takes these cake pops to the next level!
How to Make Protein Cake Pops
CREATE CAKE DOUGH
Add the ingredients for the balls into a medium bowl.
Then use a wooden utensil to mix until combined. Eventually, it may be easier to knead the dough with your hands. The dough should be malleable and a little bit oily.
If it is not, add more water by the teaspoon until it turns into a cookie dough-like dough.
ROLL INTO BALLS + FREEZE
Next, use a 1-tablespoon cookie scoop and roll balls between your palms. Place the balls on a parchment-lined plate.
Once the balls are rolled, transfer the plate to the freezer to allow the balls to firm up.
MAKE YOUR GANACHE
Add the chocolate chips to a microwave-safe bowl and microwave on high for 30-second intervals, stirring every time. Repeat until the chocolate is smooth.
Then add the heavy cream to a microwave-safe bowl and microwave for 30-50 seconds or until the cream is warm, not boiling.
Slowly pour the cream into the chocolate, mixing the ingredients until combined and glossy.
COAT DOUGH BALLS
Line a baking sheet with parchment paper and place a metal rack on top of the parchment paper. Remove the balls from the freezer. Use a fork to dip balls into the chocolate, coating it completely.
Next, tap the fork on the side of the bowl so that you can remove as much excess chocolate as possible. Use a wooden skewer or toothpick to slide the protein ball off of the fork and back onto a metal rack.
Sprinkle the protein pops with sprinkles and salt. Repeat until you’ve coated all the balls.
FREEZE AGAIN
Once your cake pops are all coated in chocolate ganache, place the sheet back into the freezer for at least 30 minutes so that the chocolate can firm up.
ASSEMBLE + SERVE
Remove the cake pops from the freezer and stick a lollipop stick into the bottom of each cake pop. Eat immediately or store in the freezer until ready to make. Enjoy!
Top Tips
The cashew butter gives these protein cake pops the “cake batter” flavor. If you use a different nut butter, it will alter the flavor.
You need drippy cashew butter: this recipe calls for drippy cashew butter. We love the Good and Gather brand at Target, along with Trader Joe’s. If your cashew butter is NOT drippy, this recipe will not work.
Your protein powder choice will impact the texture of the protein balls: if you use whey or collagen-based protein powder, you will likely need more than 1/3 cup. We tested this recipe with Vanilla Garden of Life protein powder and needed to use an extra tablespoon of protein powder. Start with 1/3 cup, and increase from there.
Latest Dessert Recipes
Protein Cake Pops FAQs
What kind of protein powder should I use?
With so many different kinds of protein powders out there, it can be hard to know which one will fit your needs best. Here’s a list of our top protein powder recommendations for baking, smoothies, and everything in between.
Best Protein Powders
Check out our top protein powder recommendations for baking, smoothies, and everything in between.
Garden of Life
Raw Organic Protein
Simply Tera's
Pure Whey Protein
Sun Warrior
Protein Powder
Garden of Life
Organic Whey Protein
Do I have to dip my cake pops in chocolate?
Nope! The pops are still tasty without it. You could even substitute the chocolate for a different coating of your choice, like white chocolate or even caramel.
Can I make these protein cake pops ahead of time?
Yes! These cake pops can be stored in the freezer for up to two months. Just make sure to remove them from the freezer five-ten minutes before eating to allow them to thaw slightly.
Storage
Store any leftover protein cake pops in an airtight container in the refrigerator for up to one week.
To freeze: let the cake pops freeze completely on a baking sheet before transferring to an airtight container like a Ziploc bag or Stasher bag, and store in the freezer for up to 3 months.
Protein Cake Pops
Ingredients
Protein Ball
- 1 cup all-natural drippy cashew butter*
- 1/3 cup + 1 tablespoon vanilla protein powder
- 1/2 cup quick-cooking oats
- 2 tablespoons honey
- 2 tablespoons rainbow sprinkles + more for rolling
- 2 teaspoons vanilla extract
- 2 teaspoons water
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Toppings
- Sprinkles
- Flaked salt
Instructions
- Add the ingredients for the balls into a medium bowl.
- Use a wooden utensil to mix until combined. Eventually, it may be easier to knead the dough with your hands. The dough should be malleable and a little bit oily. If it is not, add more water by the teaspoon until it turns into a cookie dough-like dough.
- Use a 1-tablespoon cookie scoop and roll balls between your palms. Place the balls on a parchment-lined plate. Once the balls are rolled, transfer the plate to the freezer to allow the balls to firm up.
- Add the chocolate chips to a microwave-safe bowl and microwave on high for 30-second intervals, stirring every time. Repeat until the chocolate is smooth.
- Add the heavy cream to a microwave-safe bowl and microwave for 30-50 seconds or until the cream is warm, not boiling.
- Slowly pour the cream into the chocolate, mixing the ingredients until combined and glossy.
- Line a baking sheet with parchment paper and place a metal rack on top of the parchment paper.
- Remove the balls from the freezer. Use a fork to dip balls into the chocolate, coating it completely.
- Tap the fork on the side of the bowl so that you can remove as much excess chocolate as possible. Use a wooden skewer or toothpick to slide the protein ball off of the fork and back onto a metal rack. Sprinkle the protein pops with sprinkles and salt. Repeat until you’ve coated all the balls.
- Place the sheet back into the freezer for at least 30 minutes to firm up.
- Remove the cake pops from the freezer and stick a lollipop stick into the bottom of each cake pop. Eat immediately or store in the freezer until ready to enjoy.
Tips & Notes
- The cashew butter gives these protein cake pops the “cake batter” flavor. If you use a different nut butter, it will alter the flavor.
- Cashew butter: this recipe calls for drippy cashew butter. We love the Good and Gather brand at Target, along with Trader Joe’s. If your cashew butter is NOT drippy, this recipe will not work.
- Protein powder: if you use whey or collagen-based protein powder, you will likely need more than 1/3 cup. We tested this recipe with Vanilla Garden of Life protein powder and needed to use an extra tablespoon of protein powder. Start with 1/3 cup, and increase from there.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I made these with kraft “only peanuts” all natural pb. Had to add extra water but they turned out really good, just don’t expect cake texture. I really like them frozen! Thanks for the recipe 😊