Cake Pops

About

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.

Ingredients

1 ½ cup almond flour
½ cup monk fruit erythritol blend
⅛ teaspoon coarse kosher salt
1 teaspoon baking powder
¼ cup coconut oil
1 large raw egg
1 teaspoon almond extract
¼ cup almond milk
1 ½ cup, whole pieces – regular chocolate chips, sugar free
1 tablespoon coconut oil

Instructions

Preheat an oven to 350 F. First, make the almond cake by combining the almond flour, sweetener, baking powder, and kosher salt.
Add the melted coconut oil, raw egg, extract, and almond milk. Mix well with a spatula.
Smooth the batter into a greased 6” round cake pan.
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.
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.
Place on a parchment-lined baking sheet. Repeat with the remaining cake. Freeze pops until solid.
Once the pops are frozen, melt the coconut oil and chocolate together in the microwave in 30-second intervals, stirring after each heating.
Dunk each pop into the melted chocolate and place it back onto the baking sheet.
The coolness from the pop should solidify the chocolate quickly. Keep pops stored in the refrigerator or freezer until ready to serve.