These pistachio protein cake pops taste like frosted pistachio cake in bite-sized form. Gluten-free, keto-friendly, and 7 grams of protein a pop, it’s a beautiful, nutritious, no-bake dessert. Easy to make with 8 ingredients and one bowl in under 30 minutes.
Who knew pistachios were so versatile? They’re nut-tritious (heh), tasty, and work pretty much like peanuts in any recipe. They even make the most beautiful nut butter.
This recipe is a combination of my pistachio protein bars and cottage cheese cake pops. Two of my favorites! While planning out my green treats for St. Patrick’s Day, I knew a pistachio cake pop was imminent. Since I started making cake pops for holidays back in 2013, my family just expects it at this point!
During testing and filming, I couldn’t get enough of the fruity, nutty, cake-y taste of these pops. Plus that creamy sugar-free white chocolate topped with the crunchy, crushed pistachios and aromatic edible rose petals. The almond extract really takes it to the next level, so I highly recommend keeping that in there. I hope you enjoy it as much as I do!
Ingredients
Here’s what you’ll need to make these. Just 8 ingredients!
- Pistachio butter - Naturally! The main base and binder. It even goes into the coating. Use 100% pistachio butter with no added sugar or seed oils.
- Cottage cheese - For extra protein and moisture. Use full-fat and blend completely smooth so it goes undetected. Low fat can work in a pinch, but I don’t recommend it. Greek yogurt is a great substitute.
- Pistachio protein powder - I use Keto Chow, it’s milk protein based, ultra low-carb, gluten-free, tastes good and works well in recipes. Feel free to use your preferred brand, but note it will change the nutrition facts.
- Powdered sweetener - I used Swerve confectioner’s made with erythritol because it mixes up smooth for this type of no-bake recipe. Use your preferred sweetener, but I don’t recommend granulated. It’ll be like sand when you bite into it.
- Vanilla extract - For warm depth of flavor.
- Almond extract - Don’t skip this one! It’s what makes these taste like pistachio cake. If you don’t have any on hand, it’s not a total loss. Vanilla extract does a good job too.
- For coating - Sugar-free white chocolate (Lily’s), coconut oil (to thin chocolate for easy dipping), more pistachio butter, crushed pistachios, and edible rose petals. The last two are totally optional, but super fun.
Grab some good lollipop sticks for the full cake pop experience.
See recipe card below for quantities.
Instructions
Here’s how to make them:
Tip: Before you get started, blend the cottage cheese until completely smooth with no curds. Stir it up before measuring to avoid extra moisture. My immersion blender does a great job blending right in the measuring cup, easier to clean up with less waste.
A regular blender or food processor works well too. Or, if you love curds, you can just skip this step!
- Add all the ingredients to a bowl. Except the coating, of course!
- Stir with a spatula until dough forms. It should hold together when pressed.
- Scoop up about 8 balls. Chill in the fridge while you make the coating.
- Melt white chocolate chips and coconut oil. Then stir in the pistachio butter. Dip!
After dipping each ball and shaking off the excess chocolate, sprinkle with crushed pistachios and edible rose petals while the chocolate is still wet. Chill in the fridge until set, then enjoy!
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Hint: Dip each stick about ½ inch into the melted coating before inserting it into the ball so your pops stay put! I use lollipop sticks and a cake pop stand to keep everything upright while the coating sets. A styrofoam block or piece of cardboard also works as a cheap option.
Variations
Here are a few easy ways to switch these up:
- Swap the chocolate. Sugar-free dark chocolate chips work just as well in the coating for a richer, less sweet shell. And you get that Dubai chocolate vibe.
- Make them truffles. Skip the sticks and serve them as pistachio protein truffles, same recipe with less equipment and steps. Or, try the no-bake pistachio protein bar version.
- Change the toppings. Crushed pistachios and edible rose petals are my favorite to get the look, but crushed freeze-dried raspberries or a simple sprinkle of flaky sea salt would be just as good.
Storage
Store in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months. Just let them thaw in the fridge overnight before serving.
FAQ
Yes! Skip the sticks and roll them into truffles instead. Same recipe, just a little less fancy. A fork or toothpick works great for dipping.
I use Keto Chow because it’s low carb and contains xanthan gum and acacia gum which help bind the filling. Any protein powder works, but the texture may vary slightly by brand. Nutrition facts will change too, so make sure to log your specific ingredients in Cronometer.
Yes, any nut butter should do. Almond butter and cashew butter are the best replacements.
Yes! It's easy to make your own pistachio butter. Just toast raw pistachios for about 7-9 minutes at 350°F, allow to cool completely, and blend in a food processor until smooth. This is a great homemade pistachio butter recipe.
Absolutely! Regular powdered sugar will work best.
Yes! Use plant-based protein powder and replace the cottage cheese with blended silken tofu (same quantity). For the topping, use dairy-free white chocolate chips.
Yes, completely flourless and gluten-free. Just double check your specific protein powder and chocolate chip labels to confirm no cross-contamination.
Related
If you love this recipe, try one of these easy protein desserts next:
- Cottage Cheese Cake Pops
- Tiramisu Cottage Cheese Cookie Dough
- Frozen Cottage Cheese Bark
- Cinnamon Roll Energy Bites
If you make these, leave a comment and tell me how much you loved them!
This recipe is one of many easy no-bake high protein recipes. Check them out!
Pistachio Protein Cake Pops
Ingredients
- ⅓ cup cottage cheese full fat, blended smooth
- ¼ cup pistachio butter
- 2 tablespoon powdered sweetener or sweetener of choice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup pistachio protein powder (40 grams)
Coating
- 6 oz sugar-free white chocolate chips
- 1 tablespoon coconut oil
- ½ tablespoon pistachio butter
- crushed pistachios optional
- dried edible food-grade rose petals optional
Instructions
- Mix all ingredients except coating in a bowl with a spatula until a dough forms.
- Scoop out about 8 1.5 inch balls with cookie scoop or tablespoon, roll into a smooth ball. Chill while making the coating, about 5 minutes
- Melt white chocolate chips with coconut oil in microwave 15-second intervals until smooth. Stir in pistachio butter.
- Dip a lollipop pop stick in melted chocolate, then push into each ball. Dip each pop in melted chocolate shaking off excess. Top with crushed pistachios & edible rose petals (optional, but fun) with chocolate is still wet.
- Chill in the fridge until set up, about 10 minutes.
Olivia Wyles says
During testing and filming, I couldn’t stop eating these! The fruity, nutty, cake-y flavor with that creamy white chocolate coating is so good. The almond extract makes it!!