Healthy Cake Pops Recipe

Introduction

These healthy cake pops are a delicious and guilt-free treat, blending rich cocoa flavor with wholesome ingredients. Perfect for parties or a sweet snack, they offer a moist, chocolatey bite coated in sugar-free white chocolate and sprinkles.

Ingredients

• 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 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. Step 1: Preheat the oven to 350°F (177°C). Line the bottom of a 9 x 13 inch pan with parchment paper.
2. Step 2: In a large bowl, beat together the monk fruit sweetener and softened butter until fluffy.
3. Step 3: Beat in the eggs one at a time, then add almond milk, sour cream, and vanilla extract. Mix well.
4. Step 4: Stir in the almond flour, cocoa powder, baking powder, and sea salt until the batter is smooth.
5. Step 5: Spread the batter evenly in the prepared pan and smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
6. Step 6: For the frosting, beat softened butter with a hand mixer for about 1 minute until fluffy. Add cocoa powder, powdered monk fruit sweetener, and vanilla extract, mixing from low to high speed. Beat for 30 seconds on high.
7. Step 7: Add heavy cream and beat until smooth and fluffy. Add more cream if needed to reach desired consistency.
8. Step 8: Line a baking sheet with parchment paper. Crumble the cooled cake into a large bowl, then stir in the frosting until well combined.
9. Step 9: Form the mixture into 1 1/2 inch balls. Insert a cake pop stick into each ball. For better hold, dip the stick tip in melted chocolate before inserting (optional).
10. Step 10: Melt the white chocolate chips in a microwave-safe bowl using 20-second intervals, stirring until smooth.
11. Step 11: Dip the cake balls into the melted chocolate, then immediately into the sprinkles. Place them on the parchment-lined baking sheet and let set until coating is firm.

Tips & Variations

• Dip the cake pop stick tip into melted chocolate before inserting to help secure the cake ball to the stick.
• Use any sugar-free sprinkles or crushed nuts for coating to add different textures and flavors.
• For a different flavor, try adding a teaspoon of instant espresso powder to the cake batter.
• If you don’t have almond flour, finely ground pecans or walnuts can be a good substitute.

Storage

Store cake pops in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for 10-15 minutes before serving. You can also freeze them for up to a month; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute with the same amount of regular granulated sugar, but keep in mind this will increase the carb content and may slightly change the texture.

How do I keep the cake pops from falling off the stick?

Dipping the end of the stick in melted chocolate before inserting it into the cake ball helps create a secure bond. Also, chilling the formed cake balls in the fridge before dipping can improve stability.

Healthy Cake Pops Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

These Healthy Cake Pops are a delicious and guilt-free treat made with almond flour, natural sweeteners, and sugar-free white chocolate coating. Perfectly moist and chocolaty, they combine a rich cocoa almond flour cake with a creamy cocoa buttercream frosting, all coated in melted sugar-free white chocolate and colorful sprinkles for an irresistible bite-sized dessert.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 30 cake pops 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

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. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line the bottom of a 9 x 13 inch baking pan with parchment paper to prevent sticking.
2. Make the Cake Batter: In a large bowl, use a mixer to beat together the Besti Monk Fruit sweetener and softened butter until light and fluffy. Then, beat in the eggs one at a time. Add in the unsweetened almond milk, sour cream, and vanilla extract and mix well.
3. Add Dry Ingredients: Gradually beat in the almond flour, Dutch processed cocoa powder, baking powder, and a pinch of sea salt until the batter is smooth and well combined.
4. Bake: Pour and spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 25-35 minutes or until the cake springs back when touched and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
5. Prepare the Frosting: While the cake bakes, beat the softened butter in a bowl using a hand mixer for about 1 minute until fluffy. Add the cocoa powder, powdered monk fruit sweetener, and vanilla extract and beat starting on low speed then increasing to high for 30 seconds. Beat in heavy cream and continue to beat on high for another 30 seconds until smooth and fluffy. Add more cream to adjust consistency if needed.
6. Make Cake Pop Mixture: Once the cake has cooled, crumble it into a large bowl. Add the frosting and mix until fully combined, forming a dough-like texture.
7. Form Cake Pops: Roll the mixture into approximately 1 1/2 inch (3.8 cm) balls and place them on a baking sheet lined with parchment paper. Insert a cake pop stick into each ball. Optionally, dip the tip of each stick into melted chocolate before inserting for better hold.
8. Melt Coating: Melt the sugar-free white chocolate chips in a large bowl by microwaving in 20 second intervals, stirring between, until smooth.
9. Coat and Decorate: Dip each cake pop into the melted white chocolate coating, then immediately dip into the sugar-free sprinkles. Place the coated cake pops back on the parchment-lined baking sheet to set.

Notes

• Ensure the cake is completely cooled before crumbling; otherwise, the mixture will be too wet to form balls.
• You can adjust the sweetness of the frosting by adding more or less powdered monk fruit based on preference.
• Dipping the stick tip into melted chocolate before inserting helps secure the stick inside the cake pop.
• Use parchment paper on your trays to avoid sticking and ease cleanup.
• Store cake pops in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: healthy cake pops, low carb cake pops, almond flour cake, sugar free cake pops, keto desserts, chocolate cake pops