Name: Cranberry & Brie Holiday Pull-Apart Bundt
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup (60 g) 1:1 gluten-free baking flour; ½ cup (≈45 g) chocolate protein powder (whey); ⅓ cup (≈30 g) chocolate protein powder (whey-casein); ¼ cup (20 g) unsweetened cocoa powder (or cacao); 3 tbsp (36 g) zero-calorie 1:1 sugar replacement; 1 tsp baking soda; ½ cup (120 g) unsweetened applesauce; ½ tbsp (7 g) melted butter (or neutral oil for vegan); 2 tsp lemon juice; ¾ cup (180 ml) hot water; Frosting for binding:; ¼ cup (56 g) non-fat Greek yogurt (or dairy-free yogurt); ¼ cup (≈22 g) chocolate protein powder; 4 tsp unsweetened cocoa powder; 2 tbsp water (or more to loosen); Chocolate coating:; ¼ cup (≈56 g) chocolate chips (sugar-free recommended); ½ tsp coconut oil; Sprinkles for topping

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A Mini chocolate cake balls packed with protein and dipped in sugar-free chocolate, these Guilt-Free Chocolate Protein Cake Pops offer all the indulgence of traditional cake pops — without the excess sugar or calories. Perfect for post-workout refueling, lunchbox treats, or light desserts, they’re as functional as they are fun.

Why You’ll Love This Recipe

These cake pops are a health-conscious twist on a classic dessert. With added protein from whey and casein powders, minimal added fat, and no refined sugar, they satisfy sweet cravings without derailing your nutrition goals. They’re also gluten-free, easy to customize, and portable — making them ideal for meal prep, snack boxes, or healthy holiday platters.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Base:

½ cup (60 g) 1:1 gluten-free baking flour
½ cup (≈45 g) chocolate protein powder (whey)
⅓ cup (≈30 g) chocolate protein powder (whey-casein)
¼ cup (20 g) unsweetened cocoa powder (or cacao)
3 tbsp (36 g) zero-calorie 1:1 sugar replacement
1 tsp baking soda
½ cup (120 g) unsweetened applesauce
½ tbsp (7 g) melted butter (or neutral oil for vegan option)
2 tsp lemon juice
¾ cup (180 ml) hot water

Frosting for Binding:

¼ cup (56 g) non-fat Greek yogurt (or dairy-free yogurt)
¼ cup (≈22 g) chocolate protein powder
4 tsp unsweetened cocoa powder
2 tbsp water (or more, to loosen as needed)

Chocolate Coating:

¼ cup (≈56 g) chocolate chips (sugar-free recommended)
½ tsp coconut oil

Toppings:

Sprinkles (your choice of color or sugar-free variety)

directions

Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan.
In a large bowl, whisk together the flour, both protein powders, cocoa powder, sweetener, and baking soda.
In a separate bowl, mix hot water, applesauce, melted butter, and lemon juice. Combine with the dry ingredients and stir until just mixed — do not overmix.
Pour the batter into the prepared pan and bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Meanwhile, mix the frosting ingredients (Greek yogurt, protein powder, cocoa, and water) until smooth and spreadable.
Crumble the cooled cake by hand into a large bowl. Add the frosting a little at a time and mix until the texture holds together but isn’t overly wet.
Scoop about 2 tablespoons of mixture per ball and roll between slightly damp hands to form smooth spheres.
Chill the balls for 15–30 minutes to firm up.
Melt the chocolate chips with coconut oil in the microwave in 15-second intervals, stirring between each burst until glossy and smooth.
Pierce each ball with a cake pop stick, dip in chocolate, tap off excess, and top with sprinkles.
Stand upright (in a styrofoam block or cardboard with holes) and let set until the chocolate hardens.

Servings and timing

This recipe makes approximately 28 cake pops (2-inch balls).
Prep time: 25 minutes
Cook time: 25 minutes
Cooling and assembly: 45 minutes
Total time: About 1 hour 35 minutes

Variations

Flavor twist: Add peppermint extract or instant espresso powder for seasonal flair.
Coating options: Use white chocolate or yogurt coating for variety.
Texture boost: Mix in finely chopped nuts or mini sugar-free chocolate chips to the cake mixture.
Vegan version: Use plant-based protein, dairy-free yogurt, and oil instead of butter.
Mini bites: Skip the sticks and serve them as bite-size truffles.

storage/reheating

Store the cake pops in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months; thaw in the fridge overnight before serving.
Reheating is not necessary, but if desired, let them sit at room temperature for 10–15 minutes before eating for a softer bite.

FAQs

Are these cake pops actually high in protein?

Yes, thanks to a mix of whey and casein protein powders, each pop contains a notable amount of protein — ideal for post-workout fuel or healthy snacking.

Can I make these cake pops vegan?

Yes. Use a plant-based protein powder, dairy-free yogurt, and neutral oil in place of butter to create a fully vegan version.

Is this recipe gluten-free?

Yes, as long as you use certified 1:1 gluten-free baking flour.

What type of protein powder is best?

Whey protein offers fluffiness, while casein adds structure. A combination is ideal, but you can use all whey or a plant-based blend as needed.

Can I skip the frosting?

The frosting is essential for binding the cake crumbs into smooth, rollable balls — skipping it may cause the mixture to crumble.

What can I use instead of applesauce?

Mashed ripe banana or pumpkin purée are good alternatives, though they may alter the flavor slightly.

Do I need special sticks for the pops?

You can use cake pop sticks, lollipop sticks, or even small skewers. If you don’t have any, serve them as no-stick bites.

How do I keep the coating from cracking?

Make sure the cake balls are chilled but not frozen solid before dipping. Also, let the melted chocolate cool slightly before dipping.

Can I use natural sweeteners like honey or maple syrup?

This recipe is optimized for a dry, granular 1:1 sugar replacement. Liquid sweeteners may alter the texture.

How long will these stay fresh?

They stay fresh in the fridge for up to 5 days and can be frozen for longer storage. For best texture, allow to come to room temperature before serving.

Conclusion

Guilt-Free Chocolate Protein Cake Pops prove that dessert and nutrition can go hand-in-hand. With a rich chocolate flavor, balanced macros, and a festive appearance, they’re the perfect treat for mindful eaters who still crave something sweet. Make a batch to enjoy throughout the week — or share with friends for a healthy holiday hit.

Cranberry & Brie Holiday Pull-Apart Bundt

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Mini chocolate cake balls made with protein powder, dipped in sugar-free chocolate and topped with sprinkles — a low-calorie, high-protein dessert or post-workout treat.

Author: Mari
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: About 28 cake pops 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Calorie

Instructions

Preheat oven to 350°F and grease an 8×8-inch baking pan.
In a large bowl, whisk together gluten-free flour, both protein powders, cocoa powder, sweetener, and baking soda.
In another bowl, whisk hot water, applesauce, melted butter, and lemon juice.
Add wet ingredients to dry ingredients and stir just until combined — do not overmix.
Pour into prepared pan and bake for 23–25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
Make the frosting by mixing Greek yogurt, chocolate protein powder, cocoa powder, and water until smooth.
Crumble the cooled cake into a bowl and gradually mix in frosting until the mixture holds together without being too wet.
Scoop about 2 tablespoons of the mixture and roll into 2-inch balls using slightly damp hands.
Chill the balls in the refrigerator for 15–30 minutes to firm up.
Melt chocolate chips and coconut oil in the microwave in 15-second intervals, stirring until smooth and glossy.
Insert a stick into each chilled cake ball, dip into the melted chocolate, tap off excess, and decorate with sprinkles.
Place upright in a styrofoam block or cardboard with holes and allow the coating to fully set before serving.

Notes

Use slightly damp hands when rolling to prevent sticking.
Adjust frosting amount gradually to avoid a wet mixture.
Chill before dipping for easier handling.
Use dairy-free alternatives for a vegan version.
Store in the fridge for up to 5 days or freeze for longer shelf life.

Nutrition

Serving Size: 1 cake pop
Calories: 85
Sugar: 1g
Sodium: 65mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 6g
Cholesterol: 5mg