You are going to love making these Easy Chocolate Keto Cake Pops made with keto chocolate cake and sugar free sprinkles. It's only 5 ingredients to make this low carb cake pops recipe using sugar free chocolate chips.
Why You'll Love These Chocolate Keto Cake Pops
- Super easy and the kids love helping to make these low carb keto cake pops.
- This cake pops recipe contains only 2g net carbs per pop.
- Sugar free and diabetic friendly cake pops can be enjoyed by everyone.
- Fun to decorate with sugar free sprinkles or sugar free chocolate
- They are also gluten free and great for portion control.
- Can also be decorated with a sugar free glaze and topped with sprinkles.
Ingredients used for this low carb keto cake pops recipe:
Good Dee's Cake Mix - you can either use Chocolate Snack Cake or Yellow Snack Cake mix for this recipe.
Cream Cheese - adding a rich texture and slightly tangy flavour.
Heavy Whipping Cream - Incorporates air into the batter giving a more lighter cake.
Powdered Sweetener - you can use powdered erythritol, monk fruit or allulose for this recipe. We simply blended granular erythritol in the blender to make it powdered.
Coco Polo Chocolate - choose your preference milk chocolate chips or dark chocolate chips.
Step By Step Instructions
STEP 1 - Prepare the snack cake as per the instructions on the packaging.
STEP 2 - Once the cake has cooled crumble it into fine crumbs in a large bowl. In another bowl whip together the softened cream cheese, heavy whipping cream and powdered sweetener.
STEP 3 - Add 2 spoonfuls of the cream cheese mixture to the crumbled cake mixture. Combine with your hands or a spoon. Gradually add more cream cheese mixture until the cake holds together if squeezed. You don't want it too crumbly or it won't hold together.
STEP 4 - Using a medium cookie scoop, scoop out 1 scoop of cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Insert each cake pop with a lollipop stick. Freeze balls for about 10 minutes
STEP 5 - Right before they are ready to be taken out of the freezer, melt the Coco Polo Chocolate in microwave safe bowls. Begin by heating for 30 seconds and then stirring. Repeat until melted.
STEP 6 - Dip each cake pop into the melted chocolate and then gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
STEP 7 - Before the chocolate starts to harden, add sprinkles, jimmies or other decorations. If decorating with more chocolate, let the chocolate covering harden on the cake pop. Then, using a spoon or fork, drizzle with the additional melted chocolate.
STEP 8 - Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.
