Healthy Cake Batter Dip
This Cake Batter Dip looks and tastes like you tossed a slice of Vanilla Cake into a blender, frosting and all! It’s ultra buttery and sweet, rich and flavorful, and smooth and creamy. One bite and you’d never guess it’s healthy, sugar free, low fat, high protein, and gluten free too. Serve up this deliciousness alongside some Graham Crackers, Animal Crackers, fresh strawberries, or spoons alone.
Healthy Cake Batter Dip… without the healthy taste!
I mean, how can you complain about that?!?
Everyone who tried this dip couldn’t believe it was sugar free, low fat, high protein, and gluten free. Oh, and actually good for you too.
I could most definitely eat this Cake Batter Dip allllll daayyyy looooong. Seriously. I’d take a bowl of this dip over a bowl of my favorite overnight dessert oats, a bowl of my favorite cereal… heck, I’d choose this dip over a bowl of CANDY. And you know me, I love me some sweets. So for me to choose this dip over candy like White Chocolate and Snickers, you know this has gotta be good!
Healthy Cake Batter Dip
Ingredients
- 16 oz Low Fat Cottage Cheese
- 2 tsp Natural Butter Flavor
- 2 tsp Liquid Stevia Extract
- 1 tsp Vanilla Paste
- ⅓ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Oat Flour
- Natural Whipped Cream and Natural Rainbow Sprinkles (for serving)
Instructions
- Add all of the ingredients to a blender (I used my NutriBullet) and puree until completely smooth.
- Serve immediately or refrigerate for later (if you let it sit overnight it gets UBER thick)!
Recipe Notes
Daaaayyyyuum!! How good is this nutrition label?? This Cake Batter Dip is nutritionally balanced with healthy fats, protein, complex carbs, and zero added sugar. Not to mention, it’s modest in calories too.
A typical (aka unhealthy) Cake Batter Dip recipe calls for: 1 box of Funfetti Cake Mix, 1lb yogurt, and 8oz Cool Whip. Right off the bat, I can list off about fifty things wrong with those ingredients — excess refined sugar, bleached flour, dangerous trans fats (causes stroke, heart attacks, diabetes, etc.), no balance in nutrition… I could go on, but I won’t bore you.
Compared to a ½ cup serving of typical Cake Batter Dip recipe, a ½ cup of my healthy version has:
- 170 less calories
- 7.5g less fat
- 0g trans fats
- 29g less sugar (the original recipe contains nearly 3 tbs sugar per serving)
- 9g more protein
This Healthy Cake Batter Dip is SO much better than the other dessert dip recipes you’ll find online. I honestly kinda get offended when some people call their dips “healthy” when they use boxed cake mix as an ingredient… tsk tsk *shakes head*
This Cake Batter Dip is healthy, yet rich, buttery, sweet, and creamy… no need for the butter, sugar, and flour!
You gotta try this recipe. I’ve made this Cake Batter Dip four times in the last two weeks. And I bet you will too, it’s THAT good. I mean, why take all that time to preheat your oven, whip up a cake, and sit in front of the oven window staring at it slowly rise for 30 minutes, when you can make THIS in less than 10 minutes flat?!? This super easy dessert dip requires only six ingredients and a few minutes to blend together. You’ll be digging into this cake batter deliciousness in no time at all.
So quick, grab a spoon! 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
This looks so good! I agree with you about how those other dips are “healthy” but use cake mix, yuck! Love all your recipes and hope you go check out my blog where I also post healthy recipes and fitness tips. Looking forward to trying this- YUM!
Thanks Rena!!
PS: Your blog looks AWESOME 🙂
This looks delicious! This may be worth a trek through the snow to the grocery store for some cottage cheese (all I have is vanilla yogurt and vanilla greek yogurt and I read your comment on the yogurt version :/). Thanks for a HEALTHY cake batter recipe that have 800% LESS sugar than the box mix recipe!
Audrey-
I know, greek yogurt would have been so much easier but I just wasn’t a fan of the flavor. If you like greek yogurt then you might like it then? Either way, I hope you ADORE the recipe!
-Jess 🙂
I made this and it was fabulous. I never would have guessed cottage cheese was in it if I didn’t already know. I’m thinking of a cinnamon bun frosting version next time…
KayRen-
EEK yay I’m so glad you liked the recipe! And you are a genius by the way, cinnamon bun frosting sounds amazing… I think I need to buy some more cottage cheese for recipe testing 😀
-Jess
Your recipe looks so delicious made me drool a bit lol.
Sheri
Ummmm… yeah, I’ll be going down the spoon route. But seriously, this looks amazing. I made healthy cream cheese frosting with cottage cheese once, and it turned out great, but this takes things to a whole new level.
Awww thanks Rossi!! I need to try a frosting recipe using cottage cheese, such a good idea 😀
What can you use instead of stevia?
It’s going to be difficult to replace the stevia because 2 tsp of stevia extract has the sweetness of 2 cups of sugar… but you can try replacing it with Stevia in the Raw. I would add 1+1/4 cups at first, give it a taste, and add more if you feel like it needs it. Stevia in the Raw says it’s just as sweet as sugar if it’s measured cup for cup, but I find it slightly sweeter, which isn’t a bad thing I guess! 😉
The stevia extract I linked to in the recipe is for 2 giant bottles, which last FOREVER… I know they seem expensive, but buying a larger quantity is more cost effective than buying smaller bottles (cheaper by the ounce). If the price is what turned you off, there is a smaller bottle available! This size will also last quite a while because stevia’s sweetness is very potent and you don’t need to use much.
Hope you like the recipe!
-Jess
Thank you, its more of a pregnancy issue and the “unknowns” of artificial sweetners. boo!
Oooo, okay! Stevia is an all natural sweetener, nothing artificial. The SweetLeaf brand uses organic stevia, however, the NuNaturals brand does not. I wish the very best to you and your pregnancy!
-Jess <3
Will this keep well overnight?
Latoya-
Yup! This should keep for a few days, just make sure to cover it well with plastic wrap 🙂
Enjoy!
-Jess
I just found this blog, and therefore haven’t made anything yet. However, I am imagining that ricotta or mascarpone cheese, or a blend of the two, would probably be even better than cottage cheese. Ricotta would give it more of a cake-flavored cannoli cream feel, and it would be better to eat with a spoon. Not that I’ve ever eaten cannoli cream with a spoon or anything…
Shea, you are most definitely a dessert GENIUS. Ricotta sounds awesome, especially since it’s more on the sweet side (you got my mouth watering at cake… and cannoli…)
If replacing the cottage cheese for ricotta, I would suggest reducing the amount of stevia to 1 tsp. Give it a taste and if it needs more sweetness then add a little bit more.
Wow, gotta try that soon 🙂
-Jess
Hi Jess!!!
I can’t get the butter extract, What can I use instead of it?… I thought in ghee!!!
Edna-
That’s okay! You can use a little extra vanilla paste instead — about 2 tsp total. And, if you like almond extract feel free to add 1/2 tsp to the recipe 🙂
I doubt that the ghee will add that much flavor, but if you want to try it out, I would recommend about 2-3 tbs. Melt it and add it along with the milk while you’re blending the dip so it doesn’t solidify.
I hope you like the dip!!
-Jess
This looks soooooo good! Totes trying it!
This is such a fun and yummy treat! Thanks for this super easy and unique recipe!
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DAMN, this cake batter dip looks phenomenal! They look like the perfect glasses of treats for a party. I wish there was a vegan cottage cheese I could use!
I can’t for the life of me find natural butter flavoring, only the artificial crap 😖 do you think a little extra butter would suffice?
The butter flavor is just there for that classic cake batter flavor — you can omit it if you don’t want to buy natural butter flavoring online, which I link to in the recipe box.
I suppose a tablespoon or two of melted butter could be blended into the dip, but I doubt it would provide that much flavor. Feel free to test it out though! 🙂
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