With just 3g net carbs in each one, indulge in these keto cake pops at your next party or get together! They are also amazing for curbing quick sweet cravings. This cake pop recipe is for chocolate cake pops with notes to make other flavors.
Sponsored By ChocZero
Cake pops are the perfect treat to make for parties. They are already individually portioned and look super festive! Although, they are also great if you just want to make a single-serving snack to grab when your sweet tooth wants a little treat.
These cake pops are just as simple to make as traditional ones, however, they’re made with keto-friendly ingredients. Since I’m a chocolate lover, I made chocolate cake pops.
I can’t tell if I like the cake part more or the shell – all of it is just so good!
There are lots of other flavors and ways to make low-carb cake pops, and I’ll share those tips with you as well.
Ingredients Needed For Keto Cake Pops
All of the ingredients for the cake pops are really easy to find. In fact, you probably already have almost all of them in your pantry or refrigerator!
Low Carb Flour
For the flour, I used coconut flour. I do not suggest trying to use almond flour as a replacement since coconut flour absorbs more liquids. If you try to use almond flour, you’ll have to adjust how many eggs and how much heavy cream you use.
Tip: Take a look at this guide on low-carb flours to use for baking recipes like this one!
Since I made chocolate cake pops, I used unsweetened cocoa powder. If you want them to have a richer flavor, use dark chocolate powder.
I also used ChocZero chocolate syrup instead of frosting to form the cake balls. Not only did it add to the flavor, but it helped them maintain their shape too.
For the sugar-free sweetener, just use your favorite kind!
To mix in with the cake batter ingredients, I suggest you use a liquid or granular sugar substitute.
Heavy whipping cream gives it the perfect texture. If you want to make this completely dairy-free, then use a combination of almond milk with xanthan gum.
White Chocolate Coating
For the candy coating on the outside, I melted ChocZero white chocolate baking chips! If you want to make them taste differently, just use a different flavor of sugar-free baking chips.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- These white chocolate baking chips from ChocZero melt rather thin. If you allow it to cool a bit, it will thicken up some and coat the cake ball better.
- You can also add a food coloring gel which tends to make the chocolate thicker.
- The milk chocolate or dark chocolate ChocZero baking chips can be used in place of white for a different flavor on the outside.
- ChocZero also offers limited edition flavors like strawberry white and peppermint white from time to time.
- Try other sugar-free syrup flavors like vanilla or caramel.
- The ChocZero hazelnut spread can also be used in place of the chocolate syrup.
- For the cake, try using a half batch of keto yellow cake or a sugar-free red velvet cake.
How To Make Low-Carb Chocolate Cake Pops
All of the detailed steps are in the printable recipe card at the bottom of this post. First, I have some photos of the process so you can make the cake pops along with me.
Make The Cake Batter
The very first step is to make the chocolate cake. Mix the dry ingredients first and then add the wet ingredients.
When the batter is completely mixed, pour it into an 8×8 baking dish and bake your cake! You’ll know it is finished baking when a toothpick comes out clean.
Form The Cake Balls
After the cake is cooled off completely, crumble it in a large mixing bowl. Stir in the chocolate syrup and mix it together so that the cake can be easily shaped into balls.
Melt The White Chocolate Chips
The melted white chocolate chips are going to be the coating on the outside of your cake pops.
Using a double boiler or chocolate melter, melt the white chocolate chips. You can also do this in the microwave, but you’ll have to stir it every 5-10 seconds so that it doesn’t burn.
Make The Cake Pops
Now comes the fun part! Roll the cake batter into balls and place them on a lined sheet pan.
Dip the tip of each cake pop stick into the melted white chocolate chips and then stick that part into the cake balls (just like in the photo below).
Place the baking sheet (with the cake pops on it) into the freezer for about 1-2 hours. This will make the cake pops solid enough for you to dip into the melted chocolate.
Then, dip the frozen cake pops into the melted white chocolate chips.
Finally, stick the cake pop sticks into a foam block to let them dry.
What To Serve With Low-Carb Cake Pops
Frequently Asked Questions About Keto Cake Pops
Before we get to the recipe, here are some questions people often ask about making keto-friendly cake pops.
Can you freeze cake pops?
Yes, these are freezer-safe! To prevent them from sticking together in the freezer, I suggest letting them cool off completely. Make sure the chocolate coating is completely solid.
Then, wrap each one in plastic wrap before you place them in a freezer-safe bag.
Why didn’t my sprinkles stick to the cake pops?
Add the sprinkles right after you dip the cake pops into the melted chocolate chips. If you allow the melted chocolate to harden before you add the sprinkles, they won’t stick.
How do you store leftover cake pops?
I like to wrap them in plastic wrap or individual cellophane treat bags and just store them at room temperature.
If you think your kitchen will be too hot, you can store them in the refrigerator too.
Can you make them without the cake pop sticks?
Yes. If you make them without the cake pop sticks, they are just little bite-sized truffles.
There you go! These are so simple and there are so many different ways that you can make them. Since they only have 3g net carbs in each one you can enjoy a few of them for dessert!
More Cake Recipes To Try
If you enjoyed these keto cake pops, here are some more of my favorite low-carb cake recipes that you should try next.
- Keto Carrot Cake has two layers with a low-carb cream cheese frosting in between each one.
- Lemon Blueberry Pound Cake is gluten-free and keto-friendly with a delicious frosting.
- Low-Carb Zucchini Cupcakes have delicious cream cheese frosting as well and are wonderfully high in fiber.
- Keto Chocolate Cupcakes have an irresistible hazelnut frosting that tastes almost like Nutella.
- Crock Pot Lemon Cake is a keto-friendly dessert that can be made in the slow cooker and is topped with fresh strawberries.
Keto Cake Pops
- ½ cup unsweetened cocoa powder
- 3 tablespoons coconut flour
- ¼ cup low carb sweetener
- 2 teaspoons baking powder
- 6 tablespoons heavy cream or 6 tablespoons almond milk plus ¼ tsp xanthan gum
- 2 teaspoons coconut oil melted
- 2 teaspoons vanilla extract
- 4 large eggs
- ¼ cup ChocZero Chocolate Syrup
- 9 ounces ChocZero White Chocolate Baking Chips
- keto sprinkles optional
- Preheat oven to 325°F. Lightly grease an 8×8-inch baking pan. For easier release of the cake, you can line the bottom of the pan with parchment paper.
- In large bowl, whisk together cocoa powder, coconut flour, sweetener, and baking powder.
- Stir in heavy cream (or almond milk and xanthan gum), melted coconut oil, and vanilla extract. Add eggs, one at a time, beating after each addition with an electric mixer.
- Transfer cake batter to prepared pan and bake in preheated oven for 25 to 30 minutes or until cake tests done. A toothpick inserted near center should come out dry and the top should spring back when pressed lightly. Remove cake to a rack and allow to cool completely.
- Cut cake into squares and transfer the squares to a large bowl. Crumble the cake pieces into fine crumbs with hands or fork. Stir in ChocZero Chocolate Syrup evenly into crumbs to moisten them so they can be shaped into balls.
- Place the white chocolate in a chocolate melter or double boiler to melt it completely while you form the balls. A chocolate melter is recommended so you can keep it on warm while the balls are chilling in the freezer. However, you can melt them in a microwave on a lower power in 15 to 30 second intervals being careful not to burn the chocolate.
- Use a cookie scoop or spoon to measure out about 2 tablespoons of the cake mixture. Roll the mixture with your hand to form a ball and place it on a lined sheet pan. Repeat until all the mixture has been formed into balls. You should have about 15 balls total.
- Dip the very tip of each cake pop stick into the melted white chocolate then insert it into the center of a cake ball. Repeat for all the remaining sticks and cake balls. Place in the freezer for 1 to 2 hours until the cake balls are ice cold. Keep the melted chocolate warm if you can.
- If needed, remelt the chocolate in the double boiler or microwave being careful not to burn. Dip each cake ball into the melted chocolate to coat. Rotate the cake pop stick to keep the chocolate evenly over the cake ball as it hardens. If using sprinkles, you'll need to sprinkle them on right away so they stick to the chocolate before it hardens. It's best to constantly swirl the cake pop stick to prevent the melted chocolate from dripping off.
- Once the chocolate has hardened to a point where it's not going to drip off, poke the stick into the styrofoam block to allow the chocolate to set completely. Repeat the process to coat each cake ball with chocolate. You can place the chocolate coated ball in the refrigerator or freezer to harden them quickly.
- When the chocolate is completely set, you can store the cake pops in an airtight container in a cool spot. Or, wrap each one in a clear treat bag with a twist tie and store in cups.
Array ( [serving_unit] => pop [serving_size] => 1 [calories] => 165 [carbohydrates] => 16 [protein] => 4 [fat] => 11 [saturated_fat] => 7 [trans_fat] => 1 [cholesterol] => 64 [sodium] => 43 [potassium] => 179 [fiber] => 13 [sugar] => 1 [vitamin_a] => 160 [vitamin_c] => 1 [calcium] => 74 [iron] => 2 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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