How I Fell for Keto Cake Pops (and Made a Mess)
So, a quick confession: I never even liked cake pops. I always thought they were just cake wearing a party hat—until I tried making keto cake pops, and let me tell you, it was chaos. The first time was, well, imagine a sticky kitchen, a stubborn dog underfoot, and me, covered in almond flour, swearing under my breath. But, when I finally nailed a batch that tasted sweet without all the sugar, I became a convert. There's just something about having a treat on a stick that makes even a Tuesday feel like a celebration. And if my kids catch me sneaking one, there goes the whole batch (sometimes I even hide them in the veggie drawer—don't judge!).
Why You'll Probably Love These (Or At Least Make Them Twice)
I make these keto cake pops when I've got that stubborn sweet tooth but also wanna stick to my low-carb guns (which, let's be real, doesn't always happen). My family goes absolutely bonkers for these, maybe because they think anything on a stick is fair game for breakfast. Plus, they're so easy to tweak—sometimes I toss in a little cinnamon or swap out the chocolate for peanut butter (never heard anyone complain, not once). Baking these on Sunday afternoon is my new ritual—mostly because I need something to snack on during Netflix marathons. The only thing that drives me up the wall: dipping them without the whole thing falling apart. But, hey, if I can figure it out, you def can too.
Here's What You'll Need (But Don't Stress the Details)
- 1 cup almond flour (occasionally I use hazelnut flour if that's what’s in the cupboard—tastes a bit nuttier!)
- ⅓ cup coconut flour (my grandma swore by Bob's Red Mill, but, honestly, store brand works fine)
- ½ cup erythritol or monk fruit sweetener (sometimes I throw in a splash of liquid stevia instead, but don't go overboard—it gets weirdly bitter)
- 2 large eggs
- ¼ cup unsweetened almond milk (or use coconut milk, especially if you're out and too lazy to run to Tesco—guilty)
- 1 teaspoon vanilla extract (sometimes I eyeball it... oops)
- ¼ cup butter, melted (coconut oil works in a pinch—gives it a nice island vibe)
- Pinch salt
- Low-carb chocolate chips (I use Lily's—worth every penny—but if you’re in the UK, check out Low Carb Megastore)
- Sticks or sturdy straws (I once used chopsticks—worked a treat, but a bit chunky)
Let’s Put This Together (No Judgement If It’s Messy)
- Preheat oven to 350°F (about 175°C). Grease a baking tray or line it with parchment—unless, like me, you enjoy a good pan-scrub.
- Mix your almond flour, coconut flour, sweetener, and salt in a big bowl. I usually spill a bit, but life's too short to fuss.
- Crack in the eggs, pour in the almond milk, vanilla, and melted butter. Stir until it’s a thickish batter; if it looks a bit clumpy, that's totally normal. Actually, I find it works better if you let it sit 5 minutes to thicken up.
- Scoop the batter onto the tray in small blobs—aim for about the size of a ping-pong ball (I just use my hands, it gets sticky but it’s fun). Bake for 15-18 minutes. Don't worry if they're a bit pale; they'll firm up as they cool.
- Let the cake balls cool completely! I know, waiting is the worst, but if you skip this, the next step is a disaster (learned the hard way).
- Melt chocolate chips in a bowl—short 20 second bursts in the microwave, stirring each time, or use the old double-boiler trick. This is where I usually sneak a taste. Or two.
- Stick the cake balls onto your sticks, then dip them into the melted chocolate or drizzle it over if that's easier. If things start falling apart, pop them in the fridge for a bit first. I sometimes sprinkle with a pinch of sea salt or chopped nuts—fancy, right?
- Let them set in the fridge on a tray. Or on a plate, balanced on top of some Tupperware, which is what I usually end up doing.
Notes from My (Slightly Chaotic) Kitchen
- If your batter is too runny, toss in another spoonful of coconut flour. Too thick? Tiny splash of almond milk. I've eyeballed both, and so far, nobody's noticed.
- Don’t panic if your pops are a little uneven in size. I tell people I was going for “rustic.”
- Honestly, these taste better the next day, after chilling. But I rarely have the discipline to wait that long.
Fun Experiments (And One That Bombed)
- I tried rolling these in freeze-dried raspberries once; tasted amazing but looked like crime scene evidence (tread carefully!)
- Subbing coconut oil for butter makes them dairy-free and, I think, a bit lighter.
- My “lemon poppyseed” attempt was... not great. Lemon extract is strong! Maybe less is more?
- Keen for other keto treats? Check out Ruled.me’s keto dessert section—I steal ideas from there all the time.
What You Need (Or How to Fake It)
- Baking tray or cookie sheet (I've used the bottom of a roasting pan; it works, promise)
- Mixing bowls
- Hand mixer (or good old elbow grease, which I occasionally regret halfway through)
- Microwave or a makeshift double-boiler for melting chocolate
How to Store Your Cake Pops (If They Last That Long)
Pop them in an airtight container in the fridge—should last 3 days, maybe a bit longer. Though honestly, in my house, these barely survive the night. I sometimes freeze a couple for later, but then totally forget they're there.
How We Eat These (And Other Impractical Suggestions)
We line them up in a mug, like a bouquet, and fight over the prettiest one. Sometimes we dip them in extra peanut butter for a real treat (don’t knock it till you try it). At parties, I stick them in a foam block covered with foil—looks fancy, but it’s just an old craft supply I found in the garage.
Lessons I've Learned (AKA: Don't Do What I Did)
- Let. Them. Cool. I once tried to decorate while still warm and, well, it was cake soup on a stick.
- If your chocolate is too thick, stir in a smidge of coconut oil. Otherwise, you’ll be wrestling with gloopy mess that never sets right.
- Rushing the chilling process is never worth it. Trust me, I’ve tried the freezer shortcut and got sad, cracked pops.
FAQ (Real Questions, Real Answers)
- Can I use a cake pop maker? Sure, if you’ve got one. But the oven method is just as easy—and, actually, less hassle on clean-up.
- What if I don’t have almond flour? You could try all coconut flour, but you’ll need less—maybe half—and honestly, the texture gets a bit odd. I’d stick with almond if you can.
- Can I use regular chocolate? Technically, yeah, but then they’re not really keto. If that’s not a big deal to you, go wild!
- Why do mine fall apart? Usually means they’re still warm or too moist. Chill them longer; or, as my mate would say, "Put your feet up for a bit."
- Do they freeze well? Yes, but let them thaw in the fridge so the coating doesn’t crack (I learned this the hard way—looked like a geological fault line!).
And on a totally unrelated note, has anyone else noticed that dogs seem to appear whenever there’s cake? Maybe it’s just mine… Anyway, hope you enjoy these keto cake pops as much as I do. Drop me a note if you come up with a better shortcut—I'm all ears!
Ingredients
- 1 cup almond flour
- ⅓ cup erythritol or preferred keto sweetener
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil (for coating)
Instructions
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1Preheat the oven to 350°F (175°C) and line a small baking pan with parchment paper.
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2In a mixing bowl, combine almond flour, erythritol, baking powder, eggs, almond milk, melted coconut oil, and vanilla extract. Mix until a smooth batter forms.
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3Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
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4Crumble the cooled cake into fine crumbs. Shape the crumbs into 12 small balls and insert cake pop sticks.
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5Melt the sugar-free chocolate chips with 1 tablespoon coconut oil in a microwave or double boiler. Dip each cake pop into the melted chocolate to coat. Place on a lined tray and refrigerate until set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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