Boozy Protein Truffles

Written by: Macy Smith


Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 3 dozen


Cake Mix

  • 3 cup Flourish Vanilla Protein Pancake Mix

  • 1 ½ cup Truvia Stevia Sweetener Baking Blend

  • 3 tsp baking powder

  • 1 tsp salt

  • 1 cup pink Champagne (or Prosecco)

  • ⅓ cup coconut oil, melted

  • 2 eggs

  • 15 drops pink food coloring


  • 3/4 cup cream cheese

  • 3 cup powdered erythritol

  • 1/4 cup pink Champagne

  • 1 tsp. pure vanilla extract

  • 5 drops pink food coloring


  • 1 package white chocolate chips

  • 1 package dark chocolate chips

  • 2 tablespoon coconut oil (1 tbsp for each chocolate)

  • Your choice of edible decorations


  1. Preheat oven to 350° and grease a 13”-x-9” pan with coconut oil. In a large bowl, whisk together Flourish Vanilla Protein Pancake Mix, sugar, baking powder and salt. Using a hand mixer, beat in eggs, coconut oil, and pink champagne until combined. Beat in food coloring.

  2. Bake cake mixture for 20- 25 minutes, and let cool completely after.

  3. In a large bowl with a hand mixer, beat powdered erythritol, cream cheese, vanilla extract and pink champagne. Beat in food coloring.

  4. Crumble cooled cake and add in frosting and stir until completely combined. Form cake mixture into 1-inch balls. Place on a tray and refrigerate for an hour, until firm. 

  5. In a large heatproof bowl, melt white chocolate/dark chocolate and coconut oil in 30 second intervals until melted. Dip each chilled cake ball into melted chocolate. Place on a parchment-lined baking sheet to harden. 

  6. Drizzle cake balls with any remaining chocolate and decorate with your choice of sprinkles. Refrigerate for 15 minutes, until hardened.

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