Pumpkin Keto Cake Pops

5 from 1 vote

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!

Prep Time10

Cook Time30

Chill Time40

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Pops

Calories: 84kcal

Author: Clean Keto Lifestyle

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.

Nutrition