Keto Cake Balls
Who wants cake? Nobody has to miss out on dessert, even on the Keto diet. These vanilla cake balls are dipped in chocolate, so they’re almost like a truffle. Just like a cake pop, this recipe is the perfect-sized treat for adults and kids alike. Making cake balls is fun too! Bake a simple cake batter in your oven, then mash the cake up into crumbles! Scoop and form the cake balls with your hands before dipping them in chocolate. If you don’t want to do all the work yourself, appoint some kids or friends to a cake-ball-making station. Make a batch to keep in your refrigerator or freezer that you can keep for yourself or serve a bunch of cake balls at a party.
How to Make It
Step 1
Turn on an oven to preheat to 350 F (180 C). In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, salt, and baking powder. In a separate bowl, whisk together eggs, almond milk, and vanilla extract. Stir the wet ingredients into the dry ingredients to combine your cake batter.
Step 2
Pour the cake batter into a cake pan sprayed with cooking spray. Choose a pan larger than the cake that will bake so you have enough room to mash up the cake later. Bake the cake for 25-30 minutes until done. Use a toothpick to test for doneness. Let the cake cool until it’s just warm to the touch.
Step 3
While the cake is baking, make the frosting. Blend room temperature butter until it’s smooth and creamy, then blend the cream cheese into the butter. Once the two ingredients are lump-free and fluffy, blend in the second amount of erythritol and vanilla extract. Leave the frosting aside in your refrigerator to keep chilled until it’s time to use it.
Step 4
Once the cake has cooled for about 15 minutes, use a rubber spatula to mash all the cake up into crumbles. Then, fold the cream cheese frosting into the cake. Keep mixing the cake and frosting together until you have a mushy mixture of yummy vanilla cake for the cake balls.
Step 5
Line a sheet tray with parchment paper and begin scooping the cake mixture into 2-tablespoon portions onto the parchment paper. Once all the balls have been scooped, set the tray in your freezer. The cake balls will need to freeze for about 30 minutes so they’re cold enough to dip in chocolate.
Step 6
After the cake balls have frozen, add chocolate chips and coconut oil to a small, heat-safe bowl. For your reference, every 120 chocolate chips weigh 1 ounce. Create a double-boiler on your stove to melt the chocolate and coconut oil into a chocolate sauce for dipping.
Step 7
Dip each frozen cake ball into the chocolate and place them back on the parchment paper. Once all the cake balls are dipped, set the tray in your refrigerator this time. Chill the cake balls for 1 hour, then they’re ready to eat. Keep them chilled for serving.
Ingredients
- Almond flour
1 cup
- Coconut flour
0.25 cup
- Powdered Erythritol (Icing Sugar)
4 tbsp
- Salt
0.25 tsp
- Baking powder
0.5 tsp
- Raw egg
2 large
- Almond milk
0.5 cup
- Vanilla extract
0.25 tsp
- Butter, unsalted
4 tbsp
- Cream cheese
4 oz
- Powdered Erythritol (Icing Sugar)
4 tbsp
- Vanilla extract
0.25 tsp
- Dark Chocolate Chips (Keto-friendly)
960 chips
- Coconut oil
1.5 tsp