Sugar-Free Keto Cake Pops
Ingredients
Cake
-
¾
cup
Unsalted butter (softened)
-
1¾
cup
Besti Monk Fruit Allulose Blend
-
6
large
Eggs
-
½
cup
Unsweetened almond milk
-
½
cup
Sour cream
-
½
tbsp
Vanilla extract
-
1
cup
Dutch processed cocoa powder
-
3½
cups
Wholesome Yum Blanched Almond Flour
-
1
tbsp
Baking powder
-
1
pinch
Sea salt
Frosting
-
¾
cup
Butter (softened)
-
5
tbsp
Dutch processed cocoa powder
-
¼
cup
Besti Powdered Monk Fruit Allulose Blend
-
½
tsp
Vanilla extract
-
½
tbsp
Heavy cream
Coating
-
3½
cups
Sugar-free white chocolate chips (melted)
-
1
cup
Sugar-free sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and line a 9x13 inch pan with parchment paper.
- In a large bowl, beat together the Besti and butter until fluffy.
- Add the eggs one at a time, then mix in the almond milk, sour cream, and vanilla.
- Incorporate the almond flour, cocoa powder, baking powder, and sea salt until smooth.
- Spread the batter in the prepared pan and bake for 25-35 minutes until a toothpick comes out clean. Cool completely.
- For the frosting, beat the butter until fluffy, then mix in cocoa powder, sweetener, and vanilla extract.
- Add heavy cream and beat until smooth and fluffy.
- Crumble the cooled cake into a large bowl, add the frosting, and mix until combined.
- Form the mixture into approximately 1½ inch balls and insert cake pop sticks.
- Melt the chocolate chips in the microwave in 20-second intervals, stirring until smooth.
- Dip the cake balls into the melted chocolate, then into the sprinkles, and place on a parchment-lined baking sheet to set.
Nutrition Facts (estimated)
Servings
40
Calories
230
Total fat
18.6g
Total carbohydrates
12.5g
Total protein
4.8g
Sodium
mg
Cholesterol
mg
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