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Healthy Cake Pops Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/healthy-cake-pops-recipe/