Valentine's Day Red Velvet Protein Cake Pops
- Chocolate protein powder 80 g (2 Scoops)
- Organic stevia blend 1/3 cup
- Coconut flour 1/4 cup
- Tapioca starch 1/4 cup
- Unsweetened natural cocoa powder 2 tbsp
- Baking powder 1 tsp
- Nonfat plain Greek yogurt 1/2 cup
- Baking soda 1/2 tsp
- Salt 1/4 tsp (optional)
- Roasted beets 250 g (2 medium)
- Egg whites 1/2 cup (4 large)
- Unsweetened applesauce 1/2 cup
- Vanilla extract 1 tbsp
- Apple cider vinegar 2 tsp.
- Dark Chocolate dipping chocolate
- Vanilla extract 1tbsp
- Chocolate Protein Powder (1 Scoop)
- ¼ cup Confectioners Sugar
- Preheat oven to 400 F. 2. Scrub and trim two medium beets, and wrap in tin foil. Place in a baking dish and bake for 1-1/2 to 2 hours until pierced easily with a fork (the longer you bake, the more the natural sugars develop and the sweeter your beets will taste). This step can be done up to a day in advance.
- Reduce oven temp to 350 F.
- Scrape off outer skins of your beets and add to blender along with yogurt, egg whites, and other wet ingredients. Blend until smooth.
- In a medium mixing bowl, whisk together dry ingredients: protein powder, sweetener, flour, starch, cocoa, baking soda, baking powder, and salt.
- Add beet mixture from blender to dry ingredients and mix until no clumps remain.
- Lightly coat two 6-inch ramekins or Pyrex bowls or one 9-inch cake pan with cooking spray. 8. Pour batter into prepared vessels and place in preheated oven.
- Bake for 35-45 minutes until a toothpick or knife inserted comes out clean
- While cakes cool, lets get started on icing.
- Begin with protein powder and sugar.
- Add ICE water by the spoonful to the mixture. The protein cuts the sugar, but it is important that the water is very cold!
- Keep adding water until you have the desires icing texture. This will act as the glue for the cake pops.
- Remove cooled cakes from their baking containers and place them in a plastic bag.
- Add chilled frosting to the bag, and mash together until texture is consistent.
- on a clean cookie sheet with parchment paper, roll the cake & frosting mixture into bite sized balls like you would cookie dough.
- Push the Lollipop sticks into them, and place in the freezer for a minimum of one hour.
- Take your dark chocolate (baking chocolate) and melt it according to package instructions. If you are using a microwave, it is suggested to stir often, about every 30-45 seconds.
- Remove your pops from the freezer, dip them, place them back on the cookie sheet. Once you have dipped all of your pops, you can consider decorating them with white chocolate, crushed Graham cracker, red sprinkles, its really up to you. Place them back in the freezer for about 30 minutes. Then they are ready to enjoy.
Share these delicious goodies with your SwoleMate!
Have a Happy, Healthy Valentine's Day!
>>>>>>>>>>> Get the simple PDF here! <<<<<<<<<<<<
Nutrition Facts Serving size: 5 pops (including frosting and optional items) Recipe yields servings Calories: 151 Fat: 4.0 g Carbs: 15 g Protein: 20 g