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Sugar Free Keto Cake Pops – Wholesome Yum


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These Keto Cake Pop Looks and tastes just like traditional bread you might make or buy at your favorite bakery…without the extra sugar and carbs!If you don’t want to do a full Keto Birthday Cake or Sugar Free Buttercream Frosting For your celebration, try these Sugar Free Cake Pop Comes with a rich glaze and sprinkles – great for making low carb birthday treats or just adding special portion control keto dessert to your day.

To get a rich and satisfying flavor in these pops, I count on combining Wholesome Yum Almond Flour and Besti Monk Fruit Allulose Blend (crystalline and powder) The perfect fusion of fudge cake and sweet glaze…creamy and rich in all the right places, and never tough!

Keto Cake with Almond Flour and Besti.

Why you’ll love this Keto Cake Pops recipe

  • Decadent Chocolate and Vanilla Flavor
  • Fudge, butter and fluffy cake inside
  • Creamy White Chocolate Coating
  • Easy Keto and Gluten-Free Baking Ingredients
  • 3g net carbs per pop
  • Delicious bite-sized keto birthday dessert!
Sugar Free Cake Pops are made from one popcorn.

Ingredients and Substitutes

This section explains how to choose the best ingredients for a ketogenic cake pop, the role of each ingredient in the recipe, and substitution options.For measurements, see Recipe card below.

cake:

  • butter – Keep the cake moist. I prefer grass-fed butter, but use any unsalted butter you like (coconut oil works too!).
  • Besti Monk Fruit Allulose Blend – The perfect sweetener to keep cakes soft and taste like sugar…all for 0g net carbs!you can use other keto sweetener, but they’ll be drier and tougher, so that’s what I recommend the most. (If you need a replacement, see my Sweetener Conversion Chart to get the exact amount. )
  • Egg – Use whole large eggs.
  • Unsweetened Almond Milk – you can use any sugar free Keto Milk Alternatives You prefer, but taste and carb content may vary slightly.you can also make Homemade Almond Milk!
  • sour cream – Adds subtle flavor and balances sweetness. You can also use full-fat Greek yogurt.
  • vanilla extract – For best flavor, use high-quality vanilla.
  • cocoa powder – Make sure it’s unsweetened.I recommend Dutch Processed Cocoa Powder, less suffering than others. Cocoa powder also works.
  • Wholesome Yum Almond Flour – I prefer this to other almond flours because it grinds so well, which gives the cake the best consistency. Many other brands are rougher, leading to grainy results. Avoid using coconut flour instead as the cake will get too dry.
  • baking powder – Help the cake to rise.

frost:

  • butter – Helps frosting whip up creamy and smooth. Use unsalted butter.
  • cocoa powder
  • Besti Luo Han Guo Powder Allulose Blend – Dissolves effortlessly in the frosting, so the final keto cake pop is moist and soft (not gritty!). Most other powdered sugar substitutes don’t dissolve well and will crystallize, both of which contribute to a rough texture.
  • vanilla extract
  • heavy cream – Helps frosting achieve the perfect consistency. You can substitute coconut cream (not coconut milk) if you want.

coating:

Variation: Don't have sugar-free sprinkles on hand?

Variation: Don’t have sugar-free sprinkles on hand?

Try cake pops in these easy swaps:

How to Make Sugar Free Cake Soda

This section shows how to make a keto cake pop, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

  1. Make low carb cake batter. In a large bowl, whisk together besti and butter until fluffy. Add eggs, almond milk, sour cream and vanilla extract and beat until smooth. Add almond flour, cocoa powder, and baking powder and beat until smooth.
  2. bake. Spread the batter on roasting pan Smooth the top with a spatula. Bake and cool.
Cake batter next to Besti and Wholesome Yum bags of almond flour.
Bake the cake in the pan.

  1. Make frosting. use one hand mixer, beat the butter until fluffy. Add cocoa powder, besti and vanilla extract. Beat in heavy cream until smooth and fluffy, adding more cream as needed.
  2. The form pops up. Crumble the cake into a large bowl. Add icing sugar and stir until combined. Shape mixture into 1 1/2-inch balls and set aside.insert one cake stick Enter each cake ball. Pucks help firm up.
TIP: Melt a small amount of chocolate to dip the bars during this step.

TIP: Melt a small amount of chocolate to dip the bars during this step.

Dip each stick in melted chocolate before inserting to keep each ball safe.

  1. dip. Use the microwave to heat the chocolate chips in 20-second intervals, stirring each time, until melted. Dip the ketogenic cake in melted chocolate.
Mix cake and frosting in a bowl.
Cake pops dipped in chocolate.

  1. decorate. Dip the low-carb cake in sprinkles and place on a parchment-lined baking sheet. Let them sit until the coating sets.
Cake pops with dip and sprinkles.
The dipped cake is placed on the pan.

Keto cake pops lined up.

Storage Instructions

Store sugar-free cake pops in the refrigerator for 2-3 days.

Can you freeze cake pops?

Yes, you can freeze cake pops in the freezer for 2-3 months. Thaw in the refrigerator before serving.

More Mini Keto Dessert Recipes

If you liked this keto cake pops recipe, you’ll love these other bite-sized treats!

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

cake:

  1. In a large bowl, whisk together besti and butter until fluffy.

  2. Beat the eggs, one at a time, followed by the almond milk, sour cream, and vanilla.

  3. Add the almond flour, cocoa powder, baking powder, and sea salt and stir until the batter is smooth.

  4. Spread the batter in the pan and use the pan to smooth the top spatula. bake 25-35 minutes, until the top springs back and the inserted toothpick comes out clean. Cool completely in the pan.

frost:

  1. use simultaneously hand mixer In a bowl, beat butter for about 1 minute, until fluffy.

  2. Add cocoa powder, sweetener, and vanilla extract and start beating on low speed and increase to high speed once ingredients are added. Slap on high for about 30 seconds.

  3. Whip in heavy cream. (You can add more to thin as needed.) Start on low and beat again on high for 30 seconds, until smooth and fluffy.

Cake Popcorn:

  1. line one bakeware and parchment and set aside.

  2. Once the cake has cooled completely, place the crumbs in a large bowl.

  3. Add icing and beat until crumble and icing are combined.

  4. Form cake mixture into about 1 1/2-inch (3.8 cm) balls and set aside.

  5. insert one cake stick Enter each cake ball. (Optional tip: You can dip the tip of the stick in melted chocolate before inserting to help secure it.)

  6. Place white chocolate chips in a large bowl and microwave every 20 seconds until melted.

  7. Dip the cake balls in the melted chocolate, then in the sprinkles. Place on a parchment-lined baking sheet until set.

recipe notes

Serving Size: 1 cake pop

*FYI: You can find sugar free sprinkles hereor if you can’t find unsweetened chocolate, you can also make these plain chocolate dips with no sprinkles.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 224

fat 19 grams

protein 5 grams

total carbohydrates 11.3 grams

net carbs 3g

fiber 8.3 grams

sugar 1.6 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

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