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Healthy Sugar-Free Cake Pops Recipe

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★★★★★

4.8 from 60 reviews

These Healthy Sugar-Free Cake Pops combine rich cocoa flavor and creamy frosting for a guilt-free dessert. Made with almond flour and natural sweeteners, these cake pops are perfect for those seeking a low-carb, delicious treat that doesn’t compromise on taste.

Ingredients

Scale

Cake

  • 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

Frosting

  • 3/4 cup Butter (softened)
  • 5 tbsp Dutch processed cocoa powder
  • 1/4 cup Besti Powdered Monk Fruit Allulose Blend
  • 1/2 tsp Vanilla extract
  • 1/2 tbsp Heavy cream

Coating

  • 3 1/2 cups Sugar-free white chocolate chips (melted)
  • 1 cup Sugar-free sprinkles (*)

Instructions

  1. Prepare the cake batter. Preheat the oven to 350°F (177°C) and line a 9 x 13 inch pan with parchment paper. In a large bowl, beat together the softened butter and Besti Monk Fruit Allulose Blend until fluffy. Add the eggs, one at a time, ensuring each is fully incorporated. Next, mix in the almond milk, sour cream, and vanilla extract.
  2. Add dry ingredients. Gradually incorporate the almond flour, Dutch processed cocoa powder, baking powder, and a pinch of sea salt into the wet mixture. Stir until the batter becomes smooth and uniform.
  3. Bake the cake. Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake for 25-35 minutes until the cake springs back when pressed and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  4. Make the frosting. Using a hand mixer, beat the softened butter for about 1 minute until fluffy. Gradually add the cocoa powder, powdered sweetener, and vanilla extract, starting on low speed and increasing to high for about 30 seconds. Beat in the heavy cream, adjusting quantity if needed to achieve a smooth and fluffy consistency.
  5. Prepare cake pops mixture. Once the cake is completely cooled, crumble it into a large bowl. Mix in the frosting until well combined, creating a dough-like consistency suitable for shaping into balls.
  6. Form cake pops. Shape the mixture into approximately 1 1/2 inch (3.8 cm) balls. Insert a cake pop stick into each ball. For better adherence, optionally dip the tip of the stick into melted chocolate before inserting.
  7. Melt coating chocolate. Place sugar-free white chocolate chips in a large bowl and melt in the microwave in 20-second intervals, stirring until smooth.
  8. Dip and decorate. Dip each cake ball into the melted chocolate, then immediately coat with sugar-free sprinkles. Place the finished cake pops on a parchment-lined baking sheet until the coating sets.

Notes

  • To secure the cake pop sticks better, dip their ends in melted chocolate before inserting into the cake balls.
  • Adjust the heavy cream in the frosting to achieve the desired consistency for easy mixing and spreading.
  • Ensure the cake is thoroughly cooled before crumbling to prevent the frosting from melting.
  • Sugar-free sprinkles can be substituted with any low-carb or keto-friendly decoration if desired.
  • Store cake pops in an airtight container in the refrigerator for up to 5 days.

Keywords: healthy cake pops, sugar-free dessert, low-carb cake pops, keto cake pops, almond flour cake, monk fruit sweetened dessert

Find it online: https://thefoodrecipe.com/healthy-sugar-free-cake-pops-recipe/