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prep time
25 min
cook time
15 min
ready time
40 min
Keto Cake Pops
These Keto Cake Pops are perfect for any gathering or occasion! They are made using a deliciously Low Carb almond cake which is rolled into a ball and then stuck onto a lollipop stick. Once chilled, they are dipped into a chocolate coconut oil mixture. The chocolate coating makes for a blank canvas to add chopped nuts or sugar-free sprinkles too. The individual nature of this dessert makes it super kid-friendly.
Why is there coconut oil in the chocolate coating?
The coconut oil helps the chocolate solidify quickly, allows the chocolate to be easier to use, and adds healthy fats. If the chocolate hardens, you can easily microwave the chocolate mixture to melt it again without the chocolate becoming grainy.
Does the cake need to be cooled before forming into balls?
With a gentle touch, you can roll the warm cake into balls. However, it would be easier to handle if you chilled the cake throughout. The choice is up to you depending on your comfortability.
How can I adapt this recipe to different flavors?
Feel free to add extracts to either the cake or the chocolate coating. You can sprinkle crushed nuts like pistachios, almonds, or peanuts on top of the chocolate-coated pops as well as sugar-free sprinkles.
Net Carbs
1.6 g
Fiber
2.2 g
Total Carbs
14.5 g
Protein
2.7 g
Fats
13.7 g
152 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Monk Fruit Erythritol Blend
0.5 cup
Coarse Kosher Salt
0.13 tsp
Baking powder
1 teaspoon
Coconut oil
0.25 cup
Raw egg
1 large
Almond extract
1 teaspoon
Almond milk
0.25 cup
Chocolate chips, sugar free
1.5 cup, whole pieces - regular
Coconut oil
0.25 cup
Recipe Steps
steps 9
40 min
Step 1
Preheat an oven to 350 F. First, make the almond cake by combining the almond flour, sweetener, baking powder, and kosher salt.Step 2
Add the melted coconut oil, raw egg, extract, and almond milk. Mix well with a spatula.Step 3
Smooth the batter into a greased 6” round cake pan.Step 4
Bake for 20-25 minutes or until the top of the cake is golden brown and cooked through. Set aside until cool enough to touch. The dough can be rolled into balls while warm if you are short on time. However, it would be easier to handle if you chilled the cake in the fridge for 1-2 hours.Step 5
Use a teaspoon-sized cookie scoop to press the cooked cake into the scoop. Place the scooped cake ball into your hand and roll it into a round ball. Add a lollipop stick into the center but not all the way through.Step 6
Place on a parchment-lined baking sheet. Repeat with the remaining cake. Freeze pops until solid.Step 7
Once the pops are frozen, melt the coconut oil and chocolate together in the microwave in 30-second intervals, stirring after each heating.Step 8
Dunk each pop into the melted chocolate and place it back onto the baking sheet.Step 9
The coolness from the pop should solidify the chocolate quickly. Keep pops stored in the refrigerator or freezer until ready to serve.
Comments
recipewriter 3 years ago
Sorry, everyone! The ratio of chocolate to coconut oil is 1/2 cup sugar-free chocolate chips of choice (Hershey's or preferably Lily's) to 1 tbsp coconut oil.
AwesomeMacadamia575174 3 years ago
Does all the coconut oil go into the cake mixture? How much coconut oil for the coating on the cake pops? How much chocolate? And what kind of chocolate?
Lisa 3 years ago
Ratio of chocolate and coconut oil please,,,,
ExcellentCauliflower110623 3 years ago
What type and how much chocolate? It is not included in the recipe.
Virtue225 3 years ago
Would be nice if the chocolate was in the recipe. So glad I read it first. Please update to include the chocolate and how much
punkybee82 3 years ago
Chocolate is not on the list of ingredients. How much chocolate and what kind? I'm assuming we're using Lily's Chocolate Chips...