KETO VANILLA CAKE POPS
KETO VANILLA CAKE POPS
“These Easy to make Gluten Free & Keto Vanilla Cake Pops are Delicious Little Balls of Moist Vanilla Cake, Dipped in Chocolate. They’re made from scratch, with no Cake Mix or Canned Frosting. It’s the perfect recipe to make with your kids or family.”
INGREDIENTS
For the Cake:
6 Eggs
1/2 Cup Cream Cheese
1/3 Cup Vanilla Whey Protein Powder (Low Carb)
1/3 Cup + 3 Tbsp Coconut Flour
1 Tbsp Powdered Sweetener (Swerve)
1 Tsp Vanilla
1 Tsp Baking Powder
For the Frosting:
3 Tbsp Cream Cheese
3 Tbsp Heavy Cream
1 Tbsp Powdered Sweetener (Swerve)
For the Coating:
1 1/2 Cups Low Carb Chocolate (Lily’s)
1 1/2 Tbsp Coconut Oil
DIRECTIONS
1. Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the protein powder, coconut flour, vanilla and baking powder to the blender. Blend until fully combined.
2. Grease the bottom and sides of a cake pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 18 – 20 minutes or until a tooth pic comes out clean. Set aside to cool.
3. In a small bowl mix the cream cheese, heavy cream and sweetener. Then crumble half of the cooled cake into a large mixing bowl. Make sure the cake is completely crumbled. Add 2 Tbsp the frosting to the crumbled cake and mix until completely combined.
4. Cover a plate or tray with parchment paper. Then make small 2 Tbsp balls out of the cake mixture. (Firmly Press into a ball shape then gently press into a nice round shape with your fingers. If they crack, gently press back together.) Place the balls onto the covered plate. Then go back and mix the second half of the cake the same way. Place the cake balls in the freezer for 10 -15 minutes or in the fridge for an hour.
5. Melt the low carb chocolate with the coconut oil. Then gently make holes in the cake pop with the stick or a tooth pick. Dip the tip of the stick in the chocolate then poke them into the cake pops. Place in the fridge for a few minutes or until the chocolate sets.
6. Dip the cake pops in the chocolate and place it back on the parchment paper to set, or if you have a piece of styrofoam you can place the cake pops upright poked into the styrofoam. Placing the finished cake pops in the fridge for a few minutes will help the set faster.
RECIPE NOTES:
– Go Easy on The Frosting. To get a nice cake like texture you don’t want the balls to be too wet. Using only a small amount of frosting will help keep the proper texture.
– They need to be cold but not frozen (or too cold). The cake pops can expand and crack when dipped in the hot chocolate, if they’re too cold. 10 -15 minutes in the freezer should be more than enough time.
– Let the Chocolate cool slightly before dipping the cake pops. Just as they crack when the balls are too cold, they can also expand and crack if your chocolate is too hot. Letting it sit for a few minutes first will help.
– Using a deep narrow cup for dipping the cake pops in the chocolate will help get the cake pops deep enough to submerge them completely.
– Use a styrofoam holder or a box with holes poked in it, to hold the cake pops upright. This will help to keep a nice round shape. They can also be placed upside down on a parchment paper lined plate if needed.
– Using a small ice cream scoop to scoop out the cake balls will help keep equal portions.
– If the cake pops crack while rolling just gently press them back together with your fingers.
– The cake can be made ahead and saved until your ready to make the cake pops. You can even make the undipped cake pops a day or two ahead of time, then dip them in the chocolate before serving.
– You can usually find cake pop sticks at any cake supply or craft store. If you can’t find any you can replace the stick with a skewer or just make cake balls instead of cake pops.
– Keep the Keto Cake Pops in the fridge until ready to serve.
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