this is how fitbook does birthday cake pops

go fitbook, it’s your birthday, we’re gonna party like it’s your birthday! and by “party”, we of course mean eat delicious treats + marvel at how quickly the past nine years have flown right by. guess that’s just what happens when you’re having fun creating products that change lives. but as far as birthday cakes go, all the vegetable oils + refined sugars in most conventional options are definitely not a treat worth celebrating. don’t get us wrong - we are all about enjoying a lil' goody here + there! but by using quality ingredients + nixing the trans fats, gluten + refined sugars, you can feel much better about what you’re putting in your bod (and writing down in your fitbook!). bonus: these pint-sized fitlosophyzed cake pops makes for effortless portion control. sounds like the party just started!

[fitlosophyzed vanilla-bean cake pops]

makes 18 pops

cake base:
¼ cup ghee
4 oz almond milk-based cream cheese, room temperature
½ cup coconut sugar
1 tsp vanilla bean powder
4 eggs
1 ¼ cups almond flour
1 tsp baking powder
¼ tsp sea salt

4 oz almond milk-based cream cheese, room temperature
1 tbsp coconut sugar  
1 tsp vanilla bean powder
½ tsp cinnamon

white chocolate coating:
1 bag white chocolate chips

18 cake pop sticks
sprinkles for decorating (optional)

  1. cake base: in the bowl of a mixer, with the paddle attachment, beat the ghee, cream cheese + coconut sugar until fluffy, then beat in the vanilla bean + eggs until fully combined. add in the almond flour, baking powder + salt + beat until fully combined. pour into a pie dish greased with coconut oil + bake at 350 for 30 - 35 minutes.
  2. after completely cooled, crumble the cake into large crumbs.
  3. frosting: in the bowl of a mixer, whip the cream cheese, coconut sugar, vanilla bean + cinnamon until fully combined. mix with the cake crumbs + form balls about 1 ½” in diameter.
  4. white chocolate coating: in a small saucepan over med-low heat, melt the white chocolate chips, stirring often until fully melted + smooth. dip the tips of the cake pop sticks in the white chocolate + stick into the cake balls. stand the cake pops upside-down on a parchment-lined cookie sheet + stick the cookie sheet in the freezer for about 30 minutes.
  5. if needed, re-melt the white chocolate a bit more, then dip each cake pop in, making sure to coat the entire cake ball. if using sprinkles, go ahead + decorate the pop, then stick each one into a block of styrofoam to dry.

stay tuned as we celebrate fitbook's 9th birthday for the next NINE days! follow us on social + watch your inbox for 9 days of deals + giveaways, plus a bonus blog by our chief. tell us in the comments below: how many years have you been part of the fitbook fam? whether it's been 9 days, 9 months or 9 years, thank you.

1 Response


August 01, 2017

I’ve been using fitbook for more than 5 years.

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