Sugar Free Red Velvet Protein Cake Pops.
This week, (12th-18th November 2018) is Sugar Awareness Week here in the UK. A week to celebrate the success of how the food industry has decided to take action on reducing sugar content in a number of products.
And with the above in mind, I’ve teamed up with Natvia to bring you a delicious sugar free bake*!
Natvia Sweetener is a brilliant alternative to sugar and is made from 100% naturally sourced GMO-free ingredients. It’s a natural blend of stevia of erythritol and has zero impact on blood sugar levels meaning it is diabetic friendly. It also tastes really good! Sweet, but not too artificial, and it doesn’t have a weird after taste.
*PLEASE NOTE: It’s sugar ‘awareness week’ not ‘no sugar’ or ‘feel guilty about eating and baking with sugar’.
As with all recipes and bakes that I create, I never want anyone to feel as though they have to cut or restrict anything. I would never advise people to cut out sugar completely (where is the fun in that!), I just wanted to bring this recipe and idea to your attention to provide an alternative to using sugar.
Makes 8 pops.
For the Cake.
- 50g Flour
- 15g Free Soul Vanilla Whey Protein Powder
- ½ tsp Baking Powder
- 26g Vita Coco Coconut Oil
- 40g Natvia Sweetener
- 1 Egg
- ½ tsp Vanilla Extract
- 3 tbsp Almond milk & 1 tbsp Lemon juice (buttermilk substitute) *
- ½ tbsp Low Calorie Hot Chocolate Powder (I used Options)
- ½ tsp Red or Pink Food Colouring
For the Frosting.
- 2 tbsp Light Cream Cheese
- 14g Vanilla Yoghurt
- A dash of Almond Milk (Alpro)
- 7.5g Free Soul Vanilla Whey Protein Powder
- ½ tbsp Natvia Sweetener
For the Chocolate Coating.
- 40g Pure Heavenly Dark Chocolate
- 5g Vita Coco Coconut Oil
- Sprinkles (optional)
Macros per cake pop.
103 kcals | 5g P | 7g C | 7g F
- Pre-heat your oven to 180 degrees, line and grease two cake tins with fry light or other low-cal spray.
- Cream together coconut oil, sweetener and eggs in large bowl and blend until smooth – then add vanilla extract.
- Combine all dry ingredients together in separate bowl.
- Divide batter into two. In one half, add hot chocolate power and food colouring and transfer to first cake tin.
- Keep second batch unflavoured and transfer to second tin.
- Bake in centre of oven for 8-10 minutes, or until knife comes out clean.
- Whilst waiting for cakes to cool, mix frosting ingredients together in a separate bowl.
- Divide the frosting mixture in two, and crumble cooled cakes into two separate bowls.
- Take a small spoonful of red cake and white cake then roll into balls to create a marbled effect.
- Roll all mixture until you have 8 equal sized balls.
- Place in freezer for 10-15 minutes.
- Melt chocolate and coconut oil.
- Dip a lollipop stick into chocolate, then place into centre of each cake ball mixture.
- Coat balls in chocolate until completely covered.
- Cover with sprinkles then place in fridge until chocolate has set.
*Cake pops will keep in the fridge for 7 days.
TOP TIP: The cakes really don’t take long to bake, so be sure to keep an eye whilst they’re in the oven. The residual heat will keep them cooking once removed from the oven.