Protein Cake Pops

Protein Cake Pops that are soft and moist on the inside! At 151 calories for all four you might as well make a double batch!



Mug Cake

30 grams egg whites

70 grams pumpkin puree

25 grams SF Walden Farms chocolate syrup

5 grams SF vanilla Torani syrup (or a few drops of liquid Stevia)

1/4th tsp baking powder

5 grams cocoa powder

15 grams Dymatize ISO 100 protein powder (can sub for protein powder of choice, just make sure that it bakes well since not all do)


16 grams FF cream cheese

10 SF Torani Syrup

Chocolate Coating

5 grams cacao powder

10 grams SF Walden Farms chocolate syrup


  1. In a small mug or microwavable dish, mix the egg whites, pumpkin, SF Walden Farms chocolate, and SF Torani syrup and mix well.
  2. Add the baking powder, cacao, and protein to the wet ingredients and mix until everything is well combined and smooth.
  3. Microwave approximately 2 1/2 minutes or until the cake is completely cooked through and allow to cool. 
  4. Once the mug cake has cooled, place in a small bowl and break up the cake into little pieces.
  5. In a small container, mix the FF cream cheese and SF Torani until you have a frosting like mixture. Add the mixture to the cake and mix well.
  6. Separate your mixture into 4 even sections and with your hands roll into balls and set aside while you make the chocolate coating.
  7. In a small dish mix the cacao powder and Walden Farms syrup to make the chocolate coating. 
  8. Using a fork, roll the cake pops individually in the chocolate coating and place them on a small plate lined with parchment paper. Once the cake pops are completely coated, add your favorite sprinkles or toppings.
  9. Place in fridge for at least 20 minutes and enjoy!