Cake Pop Recipe

Pumpkin Keto Cake Pops

Pumpkin Keto Cake Pops

Ingredients

Servings : 48 Pops

For the Cake

• 1/2 cup melted grass-fed butter
• 1 egg
• 3/4 cup pumpkin puree
• 1/2 cup keto brown sugar substitute such as Sukrin Gold
• 3 1/2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 1/4 cups almond flour

For the Frosting

• 4 oz. softened cream cheese
• 1/2 cup confectioner erythritol

For the Chocolate Coating

• 8 oz. dark chocolate bar of your choice
• 2 teaspoons coconut oil

Method

For the Cake

1. Heat your oven to 350°F and line an 8 x 11 baking dish with parchment paper.
2. In a medium bowl, mix together the butter, egg, pumpkin puree, keto brown sugar substitute, vanilla extract, pumpkin pie spice, and cinnamon until well combined.
3. Stir in the almond flour until fully incorporated.
4. Smooth the pumpkin batter into the lined baking dish and bake for 25 minutes.
5. After 25 minutes, remove from the oven and let cool slightly.
6. Using a fork crumble the cake batter and then pour the crumbles into a large bowl and set aside.

For the Frosting

1. In a small bowl, mix together the cream cheese and confectioner erythritol until fully combined.
2. Add the cream cheese mixture to the bowl with the cake crumbles and mix well to form a batter.
3. Form the batter into 1.
4. 25 balls and line them up on a parchment paper lined baking sheet.
5. Place the baking sheet into the fridge and refrigerate the balls for 30 minutes.

For the Chocolate Coating

1. Using a double broiler over medium low heat melt the chocolate and coconut oil together.
2. Make sure to not overheat or burn the chocolate.
3. If you don’t have a double broiler, you can add the chocolate and coconut oil to a small bowl and microwave for 30 seconds or until fully melted.
4. Once melted completely, stir the chocolate and coconut oil to combine fully.
5. Remove the balls from the refrigerator.
6. First, gently dip the cake pop stick into the melted chocolate so that the chocolate only covers the bottom 3/4-inch of the stick.
7. Immediately place the chocolate covered end of the stick straight into the cake ball.
8. Repeat this process for all of the cake balls.
9. Next, dip each cake pop into the melted chocolate, rotating the pop around so that it is evenly coated.
10. Place the chocolate coated cake pops back on the same parchment lined baking sheet and let the chocolate begin to set.
11. Once the chocolate has slightly set, sprinkle a little ground turmeric on each cake pop for an (optional).
12. Store the cake pops in the refrigerator for at least 10 minutes before serving.
13. Calories: 84kcal – Carbohydrates: 5g – Protein: 1g – Fat: 6g – Saturated Fat: 2g – Cholesterol: 6mg – Sodium: 32mg – Potassium: 47mg – Fiber: 1g – Sugar: 3g – Vitamin A: 719IU – Vitamin C: 1mg – Calcium: 15mg – Iron: 1mg