With the best macro tracking app for the Keto diet, never be left wondering if you’re “doing Keto right”.
Preheat the oven to 180C/350F and line a round baking pan with parchment paper. To a mixing bowl, add the almond flour, baking powder, salt, xanthan gum, cocoa powder, instant coffee, eggs, coconut oil, almond milk, granulated allulose, and ½ vanilla extract. Mix to combine using a spatula until a smooth batter forms.
Pour the batter onto the prepared baking pan. Bake for 20-25 minutes until a skewer inserted in the middle comes out clean. Allow the cake to cool for 15 minutes, then crumble it using a fork.
In a separate bowl, add the softened butter, cream cheese, ½ tsp vanilla extract, and powdered allulose. Mix to combine until a smooth mixture forms. Add the crumbled cake into the mixture and fold to fully incorporate the dry and wet ingredients.
Scoop out the mixture using an ice cream scoop and roll in between the palms of your hands to form evenly shaped round cake pops. Arrange the balls in a single layer on a plate lined with parchment paper.
Chop the dark and white chocolates and melt them in the microwave in separate bowls. Dip the top of the cake pop sticks in the melted dark chocolate, then stick them in the balls. Allow the chocolate around the sticks to set slightly.
Using a fork, drizzle the dark chocolate over the cake pops. Once fully set, drizzle the white chocolate, then sprinkle some colorful sprinkles on the surface of the cake pops while the chocolate is still runny. Transfer the cake pops to the refrigerator to allow the chocolate to finish setting.
Serve right away. These cake pops are best enjoyed chilled. Store any leftover cake pops in an airtight container in the refrigerator for 3-5 days.