Prot: 11 g, Carbs: 6 g, Fat: 2 g, Cal: 83 (about 25 pieces)


After making my Cake Batter Protein Truffles, I thought I’d try adding some natural coloring to make Protein Candy Corn. And it worked! These are delicious, and they have the perfect consistency for candy corn!


I used fresh carrot juice for the orange layer, and turmeric for the yellow. I made these with Jamie Eason’s Vanilla Whey Isolate because it tastes like cake batter, and it makes these amazingly delicious! But any vanilla whey protein should work.


I layered the batters, cut long slices, and made diagonal cuts for the candy corn shape.


No sugar added, high-protein, and all-natural! Enjoy your new favorite halloween treat, Protein Candy Corn!


Protein Candy Corn
Nutrition Information
  • Serves: about 150 pieces
  • Serving size: about 25 pieces
  • Calories: 82
  • Fat: 2g
  • Carbohydrates: 6g
  • Sugar: 2g
  • Fiber: 3g
  • Protein: 11g
Prep time: 
Total time: 
Makes about 150 pieces (6 servings).
Orange layer:
Yellow layer:
White layer:
  1. Mix each color batter in a separate bowl. When you make the yellow batter, mix the turmeric in the applesauce before adding whey and coconut flour.
  2. Shape each dough into a rectangle, approximately 3"x5". (The orange dough will be twice as thick as the others.)
  3. Layer the colors with the orange in the middle.
  4. Slice into strips about ¼" wide.
  5. To make the candy corn, make alternating diagonal cuts into each strip (see photo above).
  6. Smooth the shape with your fingers (if desired).
  7. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)