Thursday, March 20, 2014

Gluten Free Lemon & Coconut Cake Popups

Gluten Free Lemon & Coconut Cake Popups

I don't have any particular place I get my baking inspiration from, everything around me inspires me and helps me get creative. All I know is that when I walk into a bakery and see a delicious cupcake or treat, my mind starts spinning on how I can make it healthy and nutritious, low in calories and sugar and above all delicious! So, when I get back to my kitchen I put myself to work and through trial and error create a dessert or dish that I am proud of. 

These cake pops are very simple and healthy. By substituting beans for butter, stevia for sugar, protein powder instead of flour, Greek yogurt instead of cream I was able to create this delicious treat that anyone can make and share with their friends and family. Gluten free, sugar free, no butter, unhealthy fats, and high in fiber and protein. Hope you enjoy. :)


  • 2 cans garbanzo beans (chickpeas)
  • 3/4 cup egg whites
  • 1 tbsp. coconut oil
  • 1 lemon ( rind grated & lemon juiced)
  • 3/4 cup stevia or Xyla 
  • 1 tbsp. vanilla extract
  • 1 tbsp. lemon extract
  • 2 tbsp. baking powder
  • 3 scoops 1st Phorm Level 1 Vanilla Icecream protein powder


  • 2 cups fat free Greek yogurt
  • 2 scoops 1st Phorm Level 1 Vanilla Icecream protein powder
  • 1/3 cup chopped up macadamia nuts
  • 1/3 cup unsweetened coconut flakes
  • 2 tbsp sugar free maple syrup
  • 2 tbsp. stevia
  • 1 tsp lemon extract
  • 1tsp coconut extract
  • 1 tbsp. coconut flour

Nutrition Data:
I had enough to make 14 cake pops layering icing and cake twice each. Each cake pop is: 
  • Calories: 150
  • Protein: 16
  • Carbs: 10
  • Fat: 5

Cake Directions:

Step 1: Preheat oven to 375 and lightly PAM a 8x10 baking pan

Step 2: In a blender combine the drained cans of garbanzo, the egg whites and vanilla and lemon extract and blend until it is a creamy paste. Add in the grated lemon peel and the lemon juice. blend again. Add the protein powder, baking powder, sugar and coconut oil and blend thoroughly until all ingredients are mixed well together. 

Step 3: Pour cake batter into baking pan and bake in the over for 25 minutes, or until cake is firm. Remove from oven and allow to cool. I let it cool overnight, but you don't have to.

Icing Directions:

Step 1: In a food processor or blender combine the Greek yogurt, stevia, maple syrup, lemon and coconut extracts and blend together. Add in the coconut flakes and the macadamia nuts leaving a little aside for the sprinkles on the cake pops.

Step 2: Finally add in the protein powder and the coconut flour. Blend until mixed well. Store in fridge until you are ready to make the cake pops. 

How to:

Easiest way to do this is to follow the directions on the box. I used the cake pop to cuts circles into the cake and pushed each layer down with a spoon, alternating with the icing until it was full. You can layer as many times as you like. I did two cake layers and two icing layers and topped it off with fat free cool whip and sprinkled with chopped nuts and coconut. See the step by step pictures. :) Make sure you store the cake pops in the fridge until they are ready to be served. Enjoy! 

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