Introduction

These healthy cake pops are a delicious sugar-free treat that’s perfect for any occasion. Made with almond flour and sweetened naturally, they offer a rich chocolate flavor with a creamy frosting, all coated in sugar-free white chocolate and sprinkles. Enjoy a guilt-free dessert that’s both satisfying and fun to make.

The image shows five round cake pops on white sticks, each dipped in smooth, shiny white coating that covers the top half, while the bottom half is covered in small, colorful round sprinkles in red, yellow, blue, green, purple, and white. The cake pops rest on a white plate with a subtle gold rim, placed on a white marbled surface. The sticks stand upright, and the coating looks thick and glossy, giving the cake pops a bright and fun look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (softened)

1 3/4 cup Besti Monk Fruit Allulose Blend

6 large eggs

1/2 cup unsweetened almond milk

1/2 cup sour cream

1/2 tbsp vanilla extract

1 cup Dutch processed cocoa powder

3 1/2 cups Wholesome Yum Blanched Almond Flour

1 tbsp baking powder

1 pinch sea salt

3/4 cup butter (softened) for frosting

5 tbsp Dutch processed cocoa powder for frosting

1/4 cup Besti Powdered Monk Fruit Allulose Blend

1/2 tsp vanilla extract for frosting

1/2 tbsp heavy cream

3 1/2 cups sugar-free white chocolate chips (melted)

1 cup sugar-free sprinkles

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line the bottom of a 9 x 13 inch pan with parchment paper.

Step 2: In a large bowl, beat together the softened butter and Besti Monk Fruit Allulose Blend until fluffy.

Step 3: Beat in the eggs one at a time, then add the almond milk, sour cream, and vanilla extract. Mix until combined.

Step 4: Add the almond flour, Dutch processed cocoa powder, baking powder, and sea salt. Beat until the batter is smooth.

Step 5: Spread the batter evenly in the prepared pan. Bake for 25-35 minutes, or until the top springs back and a toothpick inserted comes out clean. Allow to cool completely in the pan.

Step 6: For the frosting, beat the softened butter in a bowl with a hand mixer until fluffy, about 1 minute.

Step 7: Gradually beat in the cocoa powder, powdered sweetener, and vanilla extract, starting on low speed and increasing to high. Beat for 30 seconds on high.

Step 8: Add the heavy cream, starting on low speed. Beat on high for another 30 seconds until smooth and fluffy. Add more cream if needed to thin.

Step 9: Line a baking sheet with parchment paper and set aside.

Step 10: Once the cake has cooled, crumble it into a large bowl. Add the frosting and stir until well combined.

Step 11: Form the mixture into 1 1/2 inch balls and place them aside.

Step 12: Insert a cake pop stick into each ball. (Optional: Dip the stick tip in melted chocolate before inserting for extra hold.)

Step 13: Melt the white chocolate chips in a microwave-safe bowl using 20-second intervals, stirring in between until fully melted.

Step 14: Dip each cake pop into the melted chocolate, then immediately into the sugar-free sprinkles. Place the pops on the prepared baking sheet to set.

FAQs

Can I use a different sweetener?

Yes, you can substitute the monk fruit allulose blend with another low-carb sweetener like erythritol or a stevia blend, but be sure to adjust quantities to your taste and sweetness level.

Can I make these cake pops ahead of time?

Absolutely. Cake pops can be made a day or two in advance and stored in the refrigerator. You can also freeze them for longer storage; just thaw overnight in the fridge before enjoying.