Keto Cake Pops
How to Make It
Step 1
Preheat an oven to 350 F. First, make the almond cake by combining the almond flour, sweetener, baking powder, and kosher salt.
Step 2
Add the melted coconut oil, raw egg, extract, and almond milk. Mix well with a spatula.
Step 3
Smooth the batter into a greased 6” round cake pan.
Step 4
Bake for 20-25 minutes or until the top of the cake is golden brown and cooked through. Set aside until cool enough to touch. The dough can be rolled into balls while warm if you are short on time. However, it would be easier to handle if you chilled the cake in the fridge for 1-2 hours.
Step 5
Use a teaspoon-sized cookie scoop to press the cooked cake into the scoop. Place the scooped cake ball into your hand and roll it into a round ball. Add a lollipop stick into the center but not all the way through.
Step 6
Place on a parchment-lined baking sheet. Repeat with the remaining cake. Freeze pops until solid.
Step 7
Once the pops are frozen, melt the coconut oil and chocolate together in the microwave in 30-second intervals, stirring after each heating.
Step 8
Dunk each pop into the melted chocolate and place it back onto the baking sheet.
Step 9
The coolness from the pop should solidify the chocolate quickly. Keep pops stored in the refrigerator or freezer until ready to serve.
Ingredients
- Almond flour – 1.5 cup
- Monk Fruit Erythritol Blend – 0.5 cup
- Coarse Kosher Salt – 0.13 tsp
- Baking powder – 1 teaspoon
- Coconut oil – 0.25 cup
- Raw egg – 1 large
- Almond extract – 1 teaspoon
- Almond milk – 0.25 cup
- Chocolate chips, sugar free – 1.5 cup, whole pieces – regular
- Coconut oil – 0.25 cup