BIRTHDAY CAKE PROTEIN TRUFFLES (KETO)
It’s someone’s birthday somewhere and I’m celebrating with these Birthday Cake Protein Truffles! These delightful bites taste like cake batter and melt in your mouth. They’re also high protein, keto-friendly, gluten-free, grain-free, sugar-free, and easily made dairy-free and vegan! So there’s no reason not to enjoy them no matter what kind of diet you’re on (you can even make them Paleo using an “approved” vanilla-flavored protein powder) 😉
Did you know? Muscle protein synthesis peaks about 3 hours post-workout, but can continue up to 72 hours after a tough training session (source). This is why it’s important to get protein within 3 hours post-workout, with regular protein feedings on rest days, too!
Protein powder substitutions
For this particular recipe, I used Quest protein powder in Vanilla Milkshake. As you may know, I don’t tolerate whey very well… but I can handle this one in small amounts due to the high-quality. And to be honest, I mostly made these for my husband and his coworkers at the office – boy, were they a hit! I’ve now been tasked with making 100 of these by my husband’s boss (I’ve created a monster lol).
If you prefer, you can use any plant-based, whey, or whey-casein blend you prefer. Since this recipe is no-bake, it’s pretty forgiving so long as you like the flavor. Casein is very absorbent, as are some vegan protein powders, so you may just need to add milk a tablespoon at a time until the dough sticks to itself.
Sweetener substitutions
To add sugary sweetness to these protein truffles, I used Swerve Granulated Erythritol in the balls themselves, and Swerve Confectioner’s in the topping (tastes like real icing!). You can buy both products together for a pretty good price on Amazon. For those unfamiliar with erythritol, it’s an all-natural, sugar-free, calorie-free, 0-net-carb alternative to sugar. If you don’t care for erythritol, feel free to substitute baking stevia or granulated sugar like coconut sugar (sugar will make it not longer low carb or keto). You can also use up to one quarter up of honey or maple syrup if you leave out the almond milk!
Flour substitutions
I used coconut flour in this recipe to keep the carbs low. You can also use a gluten free baking flour, cassava flour, sweet white sorghum flour, oat flour (rolled oats blended and sifted in a fine powder), or even regular all-purpose flour.
Other substitutions
To add that melt-in-your-mouth texture, I used coconut oil (choose “refined” if you don’t want your fudge tasting like coconut), but you could also use ghee (aka clarified butter), vegan buttery spread, unsalted butter, or creamy cashew butter. I also used unsweetened almond milk (any milk will do), pure vanilla extract, butter extract, and almond extract (you can find these in the spice aisle at Walmart next to the vanilla extract).
Last but not least, it’s not a birthday cake truffle without sprinkles! I used some naturally-colored sprinkles off Amazon, but you can use any brand you have on hand (here’s why I don’t do artificial colors).
Here’s the printable recipe for these Birthday Cake Protein Truffles! I’d love for you to rate and/or comment below if you try them 🙂
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Birthday Cake Protein Truffles
Ingredients
- 1 cup (120g) vanilla protein powder* I used Quest brand in Vanilla Milkshake
- 6 tbsp. calorie-free sweetener* I used granulated erythritol
- 1/4 cup coconut flour*
- 1/4 cup coconut oil* melted
- 3 tbsp. unsweetened almond milk*
- 3/4 tsp. vanilla extract
- 1/4 tsp. butter extract optional
Topping (optional)
- 3 tbsp. powdered sweetener* I used confectioner's erythritol
- 1 tbsp. coconut oil* melted
- 1 tbsp. unsweetened almond milk*
- 1/8 tsp. vanilla extract
- 1 drop almond extract optional
- 1 tsp. sprinkles
*See blog post above for substitutions.
Instructions
- Whisk together first three ingredients in a small mixing bowl.
- Add coconut oil, milk and extracts, mixing until dough sticks to itself. If it’s too crumbly, add milk a tablespoon at time. If it’s too sticky, add coconut flour a teaspoon at a time.
- Form dough into equal-sized balls about 2 tablespoons each. Place in the fridge on a sheet or plate line with parchment paper.
- While balls chill, combine topping ingredients (except sprinkles).
- Remove balls from fridge and drizzle topping all over.
- Garnish with sprinkles if desired.
- Return to the fridge for 15-20 minutes until topping has hardened, then enjoy!
- Store leftovers in the fridge in an airtight container up to one week.
Notes
Also in Blog
PROTEIN APPLE CRISP (FOR ONE)
PEACHY JALAPENO GRILLED CHICKEN
