Fall is officially here and these Pumpkin Keto Cake Pops are the perfect handheld treat featuring sweet pumpkin cake covered in decadent rich chocolate. Best of all, these cake pops are keto, low-carb, grain-free, and gluten-free!
Yes, you really can be on keto and eat your cake too! There are so many things we love about these keto pumpkin cake pops.
First of all, the recipe uses real pumpkin! You can't get more fall than that.
Second, we are using keto ingredients so it's a low-carb recipe.
Plus, they are individually portioned already. So while you don't have to resist the urge to eat more than one, you can if you want to.
Why You Will Love these Pumpkin Keto Cake Pops!
- Delicious: These cake pops embody everything you love about autumn - warmth, cinnamon, chocolate, and of course pumpkin.
- Low carb: Each one contains only 4g of net carbs.
- Perfect for a crowd: This recipe yields 48 cake pops so it is a great option to make if you are hosting a party or need to bring a dessert to an event.
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Ingredients
Here's what you'll need before you begin baking these keto cake pops.
- Butter: Use unsalted softened butter so that it combines easily with the other ingredients.
- Egg: Use organic and pastured eggs if possible.
- Pumpkin puree: This should be pure pumpkin not pumpkin pie filling.
- Sukrin Gold: A keto-friendly brown sugar substitute. You can also use Swerve Brown Sugar Replacement or Lakanto Golden Monkfruit Sweetener.
- Vanilla extract: Use 100% pure for the best flavor and sweetness.
- Ground cinnamon and pumpkin pie spice: The perfect spices for that classic pumpkin flavor.
- Almond Flour: A great gluten-free and keto-friendly alternative to all-purpose flour.
- Cream cheese: Again, this should be softened and use full-fat.
- Confectioner erythritol: The keto version of powdered sugar.
- Dark chocolate bar: Make sure it is at least 85% cocoa or you can use Lily's brand.
- Coconut oil: To provide healthy fats and moisture to the muffins.
How to Make Keto Cake Pops
Have you ever made cake pops before? If not, this is a really easy recipe that is super simple to follow.
You don't need any special equipment either, just some cake pop sticks that you can find online or at a local craft store.
Plus a few more items from your kitchen:
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb cake pops.
Step #1. Make the Pumpkin Cake Batter
The first step is to make the pumpkin cake batter.
Mix all the ingredients in a large bowl so the batter looks like the picture below.
Spread the batter into the lined baking dish and let it bake for 25 minutes at 350°F.
Step #2. Make the Frosting
While the cake is baking, work on the frosting which couldn't be easier to make.
There are just two ingredients - cream cheese and confectioner erythritol.
Just mix them together in a bowl.
Step #3. Assemble the Cake Pop Base
Now its time to create the base for the keto cake pops.
Basically, you just combine the pumpkin cake layer and frosting.
- A) Cool the Cake - After 25 minutes of baking, remove the pumpkin cake from the oven and let it cool slightly.
- B) Crumble the Cake - When it cools down, take a fork to the cake and crumble it up right in the baking dish.
- C) Add the Frosting - Transfer the crumbled cake to a mixing bowl and add the frosting.
- D) Mix it Together - Use a spoon or spatula to mix the cake crumbles and frosting together until well combined.
Step #4. Form the Pumpkin Cake Balls
Now you are ready to form the cake balls.
Put some parchment paper down on a baking sheet so the balls don't stick to the pan.
- A) Form the Cake Balls - Use your hands to form the batter into 1.25" balls and line them up on the baking sheet. You should get around 48 balls. Put the baking sheet into the refrigerator to let the balls chill for 30 minutes. While the pumpkin cake balls are chilling melt the chocolate and coconut oil together in the microwave.
- B) Dip the Cake Pop Sticks - After 30 minutes, remove the cake balls from the fridge. Dip your sticks into the melted chocolate making sure to only dip 3/4 inch of the bottom of the stick. Avoid putting too much chocolate on the sticks, that way you don't have any extra chocolate sticking out of the pretty cake pops.
- C) Add the Sticks to the Cake Balls - After you dip the stick into the melted chocolate, immediately stick it almost all the way through the cake ball. Do this gently. You don't want to go all the way through, but you also want it to be deep enough so the cake pops stay on the stick when you pick them up.
- D) Coat in Chocolate - Now you are ready to dip the entire cake pop into the melted chocolate. Slowly rotate the cake pop stick in a circular motion to full coat the cake ball. Let the chocolate drip back into the bowl before setting the pumpkin cake pop back down on the lined baking sheet.
Lastly, sprinkle some turmeric on top of the cake pops. This is optional, but it will bring out a burst of flavor and make these cake pops look and taste even more like fall.
Your cake pops should look like this when you are done!
Let the chocolate set slightly for a few minutes then transfer the baking sheet back into the refrigerator so that the chocolate hardens.
This will take 10 minutes or so and then they will be ready to serve!
Store any leftover cake pops in the refrigerator.
Recipe Notes and Tips
- Be prepared. Buy your cake pop sticks ahead of time. You can find them at any craft store or order them online. We recommend buying them in bulk, so you always have some on hand. A pack of 100 sticks in only $5 on Amazon. If you don't have sticks, you can make just cake balls!
- Keep your cake balls small. Don't make your cake balls too big! Cake balls that are too big are prone to falling apart during the chocolate dipping process. We found that 1.25 inches round is a perfect size.
- Refrigerate the cake balls. Make sure to refrigerate the pumpkin cake balls for at least 30 minutes so that they are very cold when you dip them in the melted chocolate. Don't skip this step! This will keep the chocolate from running down to the base of the cake pop too much. Also, store your finished cake pops in the fridge.
Frequently Asked Questions
Yes, it is in moderation! Pumpkin is loaded with fiber, potassium, and vitamin C, which are great for a Clean Keto Lifestyle. However, pumpkin is a squash and it does have carbs in it - approximately 5 grams per ½ cup. So make sure to adjust your serving size accordingly to fit within your macros.
Luckily with the gaining popularity of the keto diet, low-carb chocolate brands do exist! Some of our favorites are:
Lily's Brand – Is sweetened with stevia and erythritol and doesn't contain any added sugars or artificial sweeteners. There can sometimes be a bad aftertaste with stevia, but you can't taste it at all with this brand.
Choczero – Is sweetened with monk fruit and doesn't contain any added sugars, sugar alcohols, or artificial sweeteners. This is a great option if you don't tolerate stevia or erythritol well.
Macalat – Is sweetened with a combination of erythritol and monk fruit. It is made from all organic ingredients and also includes a touch or vanilla and cinnamon.
Be careful with the types of chocolate you buy and always look at the labels for the ingredients and added sugar amount.
More Keto Chocolate Recipes
If you’d like more delicious chocolate desserts that are perfectly keto, then check out these favorites:
- Keto Peanut Butter Chocolate Chip Cookies
- Keto Triple Chocolate Doughnuts
- Keto Apricot And Pistachio Dark Chocolate Bark
- Keto Double Chocolate Chip Cookies
- Keto Chocolate Chip Cookie Skillet
- St. Patrick's Day Keto Thin Mints
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Pumpkin Keto Cake Pops
Ingredients
For the Cake
- 1/2 cup melted grass-fed butter
- 1 egg
- 3/4 cup pumpkin puree
- 1/2 cup keto brown sugar substitute such as Sukrin Gold
- 3 1/2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 1/4 cups almond flour
For the Frosting
- 4 oz. softened cream cheese
- 1/2 cup confectioner erythritol
For the Chocolate Coating
- 8 oz. dark chocolate bar of your choice we used Lily's brand
- 2 teaspoons coconut oil
- ground turmeric for garnish, optional
Instructions
For the Cake
- Heat your oven to 350°F and line an 8" x 11" baking dish with parchment paper.
- In a medium bowl, mix together the butter, egg, pumpkin puree, keto brown sugar substitute, vanilla extract, pumpkin pie spice, and cinnamon until well combined.
- Stir in the almond flour until fully incorporated.
- Smooth the pumpkin batter into the lined baking dish and bake for 25 minutes.
- After 25 minutes, remove from the oven and let cool slightly.
- Using a fork crumble the cake batter and then pour the crumbles into a large bowl and set aside.
For the Frosting
- In a small bowl, mix together the cream cheese and confectioner erythritol until fully combined.
- Add the cream cheese mixture to the bowl with the cake crumbles and mix well to form a batter.
- Form the batter into 1.25" balls and line them up on a parchment paper lined baking sheet.
- Place the baking sheet into the fridge and refrigerate the balls for 30 minutes.
For the Chocolate Coating
- Using a double broiler over medium low heat melt the chocolate and coconut oil together. Make sure to not overheat or burn the chocolate. If you don't have a double broiler, you can add the chocolate and coconut oil to a small bowl and microwave for 30 seconds or until fully melted.
- Once melted completely, stir the chocolate and coconut oil to combine fully.
- Remove the balls from the refrigerator.
- First, gently dip the cake pop stick into the melted chocolate so that the chocolate only covers the bottom 3/4-inch of the stick.
- Immediately place the chocolate covered end of the stick straight into the cake ball.
- Repeat this process for all of the cake balls.
- Next, dip each cake pop into the melted chocolate, rotating the pop around so that it is evenly coated.
- Place the chocolate coated cake pops back on the same parchment lined baking sheet and let the chocolate begin to set.
- Once the chocolate has slightly set, sprinkle a little ground turmeric on each cake pop for an (optional).
- Store the cake pops in the refrigerator for at least 10 minutes before serving.
Notes
- Be prepared. Buy your cake pop sticks ahead of time. You can find them at any craft store or order them online. We recommend buying them in bulk, so you always have some on hand. A pack of 100 sticks in only $5 on Amazon. If you don't have sticks, you can make just cake balls!
- Keep your cake balls small. Don't make your cake balls too big! Cake balls that are too big are prone to falling apart during the chocolate dipping process. We found that 1.25 inches round is a perfect size.
- Refrigerate the cake balls. Make sure to refrigerate the pumpkin cake balls for at least 30 minutes so that they are very cold when you dip them in the melted chocolate. Don't skip this step! This will keep the chocolate from running down to the base of the cake pop too much. Also, store your finished cake pops in the fridge.
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