Keto Chocolate Cake Pops

Yield: 50 cake pops

Keto Chocolate Cake Pops

These Keto Chocolate Cake Pops are full of drama and fun.


For Cake Balls
  • 2 cups almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 2 teaspoons instant coffee
  • 3 eggs plus 1 egg white
  • 1/2 cup coconut oil, melted
  • 1/2 cup almond milk
  • 3/4 cup granular sweetener (I used erythritol)
  • 1 teaspoon vanilla extract
For the Frosting
  • 4 tablespoons softened butter
  • 4 oz. softened cream cheese
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sweetener (confectioner is preferred, but granular is still okay)
For the Chocolate Coating
  • 10 oz. chocolate chips or bars of your choice
  • 1 tablespoon coconut oil


For the Cake Balls
  1. Heat oven to 350. Mix all ingredients in large bowl. Pour into 9x13” parchment lined casserole dish. Bake for about 25 minutes.
  2. If not cooked through in the center, break up the cake and stir it again. Bake again for 5 more minutes or until cooked through.
For the Frosting
  1. Mix your cake crumbles together with your frosting. Roll into 1.25” balls.
For the Chocolate Coating
  1. Melt chocolate and oil over double boiler or in the microwave or on very low heat in copper pot.
  2. Dip tip of stick in melted chocolate, then stick in ball. Roll the ball around in the chocolate at an angle until coated. Let excess chocolate drip off.
  3. Place on parchment lined sheet and sprinkle with desired topping while the chocolate is still wet. Repeat with remaining balls.


1. Roll your balls while they are still just a tad bit warm or room temperature.
2. You can buy your cake pop sticks at any craft store. If you can’t find them, you can use bamboo skewers instead. Cut them to be 6” if needed.
3. Reheat your melted chocolate coating as needed to keep it nice and melty. The cake balls are more prone to falling apart as the chocolate cools.
4. For your melted chocolate, you want a bowl or pot that is small and doesn’t have a large diameter, or else it will be difficult to fully coat the balls in such a shallow pool of chocolate. You can always microwave your chocolate in one bowl, and then pour it into a smaller one when it is time for dipping.
5. Coat your cake balls in the melted chocolate after the cake balls have cooled to room temperature. Coating them while warm may make them more prone to breaking.
6. Dip the tip of the stick in (about 3/4” of the tip) in the melted chocolate before sticking it into your cake ball.  It helps the stick to stay in the cake ball and it also keeps the melted chocolate from getting on the stick above the cake ball.
7. Insert the stick at a 90 degree angle, and insert it just about to the other side of the ball.
8. Sprinkle on nuts or sprinkles while the chocolate coating is still wet.

0.85 grams net carbs per cake pop, plus more depending on type of coating chocolate used
Created using The Recipes Generator
Sweets & TreatsKarissa Long