Keto Pumpkin Pie Cake Pops

These Keto Pumpkin Pie Cake Pops are a kid favorite and a perfect dessert to serve at fall gatherings and holiday parties! Simply prepare the cake filling and coat in melted chocolate before chilling and serving. This recipe is especially nice to have on-hand if you have someone in your family that has food allergies or intolerances as it’s low-carb, nut-free, coconut-free, vegetarian, and can easily be made dairy-free.

I am sharing this recipe post in partnership with Lakanto.

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this keto pumpkin cake pop recipe.

What’s special about these keto cake pops?

A majority of keto-friendly cake pops contain almond flour in the cake batter, but not these ones! I am allergic to almonds, so rather than using almond flour, I stick with ground sunflower seed meal, which is simply raw sunflower seeds ground up into a flour. It’s an ingredient I use in A LOT of my nut-free keto recipes.

Ingredients required to make these cake pops

• Eggs
• Lakanto Powdered Monk Fruit Sweetener
• Ground sunflower seed meal
• Gluten-free baking powder
• Salt
• Pumpkin puree
• Melted butter, ghee, or coconut oil
• Vanilla extract
• Pumpkin pie spice
• Sugar-free chocolate chips

Keto pumpkin pie cake pops recipe FAQs

Before you begin making this recipe, please read over the answers to these commonly asked questions and look through the step-by-step photos. Doing this will ensure you make this recipe successfully the first try.

What ingredient substitution options are there?

• Powdered Monk Fruit Sweetener: Granulated monk fruit sweetener from Lakanto can be subbed in here at a 1:1 ratio. To powder it, pulse it in a food processor. Swerve or erythritol powdered in a food processor would also work. Powdered stevia or liquid stevia are not viable substitutes in this recipe.
• Ground Sunflower Seed Meal: You can make your own homemade ground sunflower seed meal by pulsing sunflower seeds in a food processor until they turn into a flour. If you can eat nuts, almond flour should work fine here at a 1:1 ratio substitution.
• Butter: Ghee or coconut oil can be substituted in for butter at a 1:1 ratio.
• Pumpkin Pie Spice: I purchase mine from Amazon, but if you want to make your own from home, you can make this pumpkin pie spice recipe and then use 1 tsp of it in these cake pops.
• Lakanto Chocolate Chips: You can chop up a 90% dark chocolate bar into small pieces or use any variation of Lily’s chocolate chips (dark chocolate, semi-sweet chocolate, or milk chocolate).

Where to purchase ground sunflower seed meal?

I buy ground sunflower seed meal from Amazon, but you can make your own by grinding up raw sunflower seeds in a food processor until it turns into a flour.

What is monk fruit sweetener?

Monk fruit is sweeter than sugar and has zero calories, net carbs, and glycemic sweeteners. It tastes like traditional sugar and incorporates perfectly into recipes at a 1:1 ratio. You can read more about monk fruit sweetener and why I use it in my recipes in this post.

Where is powdered monk fruit sweetener found?

I purchase my monk fruit sweetener from Lakanto on their website and have it delivered to my door. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your order.

If you’d rather find and purchase monk fruit sweetener in-store, many grocery stores, especially specialty stores, carry Lakanto’s products. Many Costco’s also carry Lakanto Monk Fruit Sweetener. If you can only find granulated monk fruit sweetener, you can use that here and pulse it in a food processor until powdered.

Where to purchase sugar-free chocolate chips?

I purchase my monk fruit-sweetened chocolate chips from Lakanto’s site. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your order.

Alternatively, you can chop up a 90% dark chocolate bar into small pieces or use any variation of Lily’s chocolate chips (dark chocolate, semi-sweet chocolate, or milk chocolate).

How to make this recipe dairy-free?

Substitute ghee or coconut oil in for butter at a 1:1 ratio.

What is the double boiler method that is referenced in the recipe?

To successfully melt chocolate using the double boiler method, to a heat-proof bowl, add chocolate chips. To a large pot, add just enough water to fill the bottom of the pan, but not too much that the water will touch the bottom of the bowl you plan to melt the chocolate in. Over medium heat with the bowl of chocolate atop the water, simmer the water, which will lead to the chocolate melting.

How do you make the cake pop rimless with the chocolate coating?

To easily allow the excess melted chocolate to fall off and create a rimless cake pop, you can cut a crunchy vegetable or fruit (like a turnip, apple, or beet) in half and place on a plate or baking sheet flat side down. For reference on what this looks like, see photo in step-by-step instructions below.

Alternatively, you can place them atop a parchment paper-lined plate or baking sheet, but the excess melted chocolate will yield a rim once the chocolate coating sets.

How many net carbs per cake pop?

Each serving contains 3.6 grams of net carbs and 1 cake pop is equivalent to 1 serving. This recipe yields 12 servings in total.

The nutrition information, including calories, total carbs, protein, and fat per serving, is listed in the nutrition label below the recipe card.

What diets is this recipe compliant with?

• Keto and Low-Carb: One cake pop contains 3.6 grams of net carbs.
• Gluten-Free: These cake pops are gluten-free.
• Nut-Free: These cake pops are made without almond flour and do not have any nut-based ingredients.
• Coconut-Free: No coconut products were used in this recipe.
• Vegetarian: These cake pops are vegetarian friendly.
• Refined Sugar-Free: This recipe uses monk fruit sweetener and doesn’t contain refined sugar.

How to store these keto pumpkin pie cake pops?

Refrigerator Storage: Store cake pops in an airtight container in the refrigerator for up to 5 days.

Freezer Storage: Store cake pops in an airtight container in the freezer for up to 6 weeks. Thaw overnight in the refrigerator before serving.

How to make these keto nut-free pumpkin pie cake pops

Preheat oven to 375 degrees. Line an 11×7-inch baking pan with parchment paper.

Cake: In a mixing bowl, using an electric mixer with a whisk attachment, mix together egg yolks and powdered monk fruit sweetener until pale in color.

In a separate mixing bowl, whisk together dry ingredients.

To bowl of dry ingredients, pour in egg yolk and monk fruit sweetener mixture. Add pumpkin puree, melted butter, and vanilla extract. Stir ingredients until well-combined.

In another separate mixing bowl, using an electric mixer with a whisk attachment, mix egg whites until fluffy.

Fold egg whites into batter, being careful to not overwork and deflate the egg whites.

Pour batter into prepared baking pan and, using a rubber spatula, smooth into even layer.

Transfer pan to oven to bake until golden brown on top, about 22-25 minutes.

Remove pan from oven and set aside for 15 minutes to cool slightly.

Once cooled, using hands, crumble cake. The cake should be quite moist.

Using a small ice cream scooper, scoop out one scoopful of cake and roll into a ball.

Transfer rolled cake ball to parchment paper-lined baking sheet and push a lollipop stick about halfway through the cake ball. Continue doing this until all of the cake has been formed into balls. Transfer cake balls to refrigerator to chill for at least 1 hour, preferably overnight

Chocolate Coating: After cake balls have chilled, in the microwave in a microwave-safe bowl, add chocolate chips and melt in 30 second increments until smooth. Alternatively, you can melt the chocolate on the stovetop using the double boiler method. See notes below for instructions doing this.

Final Steps: One-by-one, dip cake balls into melted chocolate and gently shake off any excess chocolate by tapping lollipop side on side of bowl.

Place each into halved fruit or vegetable (see note within recipe card for how to create a rimless cake pop) or directly on to parchment paper-lined plate or baking sheet before transferring to refrigerator for 30 minutes to set before serving.

Serve and enjoy!

Looking for more keto ideas and low-carb pumpkin desserts?

If you’d like more keto pumpkin dessert recipe ideas, then you would love these:

• Tips And Tricks For Hosting A Virtual Thanksgiving This Year
• Pumpkin Keto Cheesecake Fluff
• Low-Carb Pumpkin Pie Mug Cake
• Pumpkin Keto Fat Bombs
• Keto Pumpkin Panna Cotta Dessert