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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
  2. In a large bowl, whisk together gluten-free flour, both protein powders, cocoa powder, sweetener, and baking soda.
  3. In another bowl, whisk hot water, applesauce, melted butter, and lemon juice.
  4. Add wet ingredients to dry ingredients and stir just until combined — do not overmix.
  5. Pour into prepared pan and bake for 23–25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
  6. Make the frosting by mixing Greek yogurt, chocolate protein powder, cocoa powder, and water until smooth.
  7. Crumble the cooled cake into a bowl and gradually mix in frosting until the mixture holds together without being too wet.
  8. Scoop about 2 tablespoons of the mixture and roll into 2-inch balls using slightly damp hands.
  9. Chill the balls in the refrigerator for 15–30 minutes to firm up.
  10. Melt chocolate chips and coconut oil in the microwave in 15-second intervals, stirring until smooth and glossy.
  11. Insert a stick into each chilled cake ball, dip into the melted chocolate, tap off excess, and decorate with sprinkles.
  12. 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

Find it online: https://yumfoodusa.com/guilt-free-chocolate-protein-cake-pops/