Keto Cake Pops

Preheat oven to 325°F. Lightly grease an 8x8-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.

Ingredients

Instructions

Video

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Additional Info