Birthday Cake Protein Cups

by Brooke Goldstein September 29, 2016

Cake Layer:

  • 2 tbsp coconut flour
  • pinch salt 
  • 1/8 tsp baking powder
  • 4 tbsp water
For the filling:
For the chocolate coating:
  • 1/4 cup plus 1 tbsp cocoa powder (25g)
  • 20-30 nunaturals vanilla drops or 2-3 tbsp pure maple syrup or agave
  • 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (58g)


  1. Make the chocolate coating by stirring ingredients together. Spoon just a little of the chocolate into the bottoms of cupcake liners, mini cupcake liners, or candy molds. Then freeze 8-10 minutes.
  2. Meanwhile, combine all cake ingredients in a small bowl and microwave 2 minutes (or more or less, depending on your microwave’s wattage).
  3. With a fork, break cake into tiny crumbs. In a separate bowl, combine filling ingredients and stir well. If your nut butter is from the fridge, you may have to microwave a little so it’ll stir more easily.
  4. Take liners out of the freezer and top each with filling, then sprinkle on some cake crumbs. (You won’t use anywhere near all the cake crumbs, but I thought this was easier than giving ingredient amounts of 1/64 tsp!)
  5. Cover with the rest of the chocolate, and freeze until solid.

Servings: 12

Macros for 1: Calories: 53  Fat: 5.2  Carbs: 2.0  Protein: 5.0

Recipe By: Chocolate Covered Katie

Brooke Goldstein
Brooke Goldstein


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