• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
Receive Free Recipes by Email
Sign Up
  • About
    • Meet Sara
    • Work With Me
    • Shop My Favorites
    • Discount Codes
    • Contact
  • Resources
    • Business
    • Keto
    • RB Friends FB Group
    • Nut-Free Keto Recipes FB Group
  • Cookbooks

Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

  • 30-Minute
  • Main Dishes
  • Snacks
  • Low Carb
  • All Recipes
Home Recipes Keto Pumpkin Pie Cake Pops

Keto Pumpkin Pie Cake Pops

Net Carbs:3.6g
Published:09/21/20Updated:10/10/20
3 Comments This post contains affiliate links.
Jump to Recipe·★★★★★5 from 1 review
Coral colored pinterest pin mage of a half eaten chocolate covered pumpkin pie cake pops
K DF CF VG NF

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.

close-up image a a half bitten pumpkin pie cake pop

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.

overhead image of a half eaten pumpkin pie cake pops on a parchment paper atop a marble kitchen table

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.

pumpkin pie cake pops on a parchment paper-lined baking sheet atop a marble kitchen counter

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.

mixed egg yolk and monk fruit sweetener in a mixing bowl with an electric mixer

In a separate mixing bowl, whisk together dry ingredients.

dry ingredients mixed by a wooden spatula in a mixing bowl atop a marble kitchen counter

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.

dry ingredients mixed with egg yolk mixture being mixed with a rubber spatula in a mixing bowl atop a marble kitchen table

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

egg whites whisk until fluffy in a mixing bowl

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

pumpkin puree and melted butter being mixed with batter in a mixing bowl atop a marble kitchen table

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

baking pan lined with parchment paper filled with batter

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.

pumpkin pie cake fresh out of the oven

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

crumbled pumpkin pie cake in a mixing bowl

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

pumpkin pie cake rolled into small balls on a parchment paper-lined baking sheet

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

pumpkin pie cake balls skewered with lollipop sticks on a parchment paper-lined baking sheet

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.

over head image of melted chocolate in a sauce pan atop a marble kitchen counter

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.

chocolate covered pumpkin pie cake pops on a halved fruit atop a marble kitchen counter

Serve and enjoy!

overhead image of chocolate covered pumpkin pie cake pops on a parchment paper-lined baking sheet atop a marble kitchen counter

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
Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

close-up image of a half-eaten nut-free keto pumpkin pie cake pop

Nut-Free Keto Pumpkin Pie Cake Pops


★★★★★

5 from 1 review

  • Author: Sara Nelson
  • Prep Time: 25 minutes
  • Cook Time: 25 mintues
  • Total Time: 1 hour, 25 minutes
  • Yield: 12 cake pops 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

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.


Ingredients

  • 3 eggs, yolks and whites separated into 2 bowls
  • ½ cup (96g) Lakanto Powdered Monk Fruit Sweetener
  • 1 ¼ cups (138g) ground sunflower seed meal
  • 1 ½ tsp gluten-free baking powder
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • ½ cup (122g) pumpkin puree
  • ¼ cup (2 oz) melted butter, ghee, or coconut oil
  • 1 tsp vanilla extract
  • 120g Lakanto Chocolate Chips


Instructions

  1. Preheat oven to 375 degrees. Line an 11×7-inch baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Pour batter into prepared baking pan and, using a rubber spatula, smooth into even layer.
  6. 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.
  7. 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.
  8. Chocolate Coating: After cake balls has 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 on how to do this.
  9. 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 below 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.

Recipe Notes:

Powdered Monk Fruit Sweetener Substitution: 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 Substitution: 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 Substitution: Ghee or coconut oil can be substituted in for butter at a 1:1 ratio.

Pumpkin Pie Spice Substitution: 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 Substitution: 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).

To Make This Recipe Dairy-Free: Substitute ghee or coconut oil in for butter at a 1:1 ratio.

Double Boiler Method: 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.

To Create A Rimless Chocolate-Coated Cake Pop: 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 within blog post. 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.

Net Carbs: Each cake pop contains 3.6 grams of net carbs.

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.

Keywords: keto pumpkin pie cake pops, keto pumpkin pie, low carb cake pops

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes
  • Facebook105
  • Twitter
  • Email
Previous Post
Keto Baked Parmesan Salmon
Next Post
High Fat Foods For Keto: What To Eat

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

3 Comments

  1. Lisa says

    August 7, 2021 at 8:44 pm

    What can be used instead of ground sunflower seed meal? Or how can you make this? I am in Canada and can’t buy Ground Sunflower Seed Meal here
    Thank you

    Reply
    • Sara Nelson says

      August 9, 2021 at 6:28 am

      Hi, Lisa! All of that info is in the blog post and in the recipe card. 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.

      Reply
  2. joanne harding says

    September 28, 2020 at 9:02 am

    I adore these. I love the fact they don’t contain overly sweet buttercream like a lot of cake pops. So good

    ★★★★★

    Reply

Primary Sidebar

Welcome, Friend!

My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time. Read More
K Keto W Whole30 P Paleo DF Dairy-Free CF Coconut-Free VG Vegetarian V Vegan NF Nut-Free EF Egg-Free IP Instant Pot

Popular Recipes

overhead close-up image of creamy tuscan chicken on a castiron skillet atop a marble kitchen table
Net Carbs:4.2g

Creamy Tuscan Chicken

Golden Jicama Fries garnished with freshly chopped parsley on a parchment paper-lined plate atop a marble counter.
Net Carbs:3g

Golden Baked Jicama Fries

Creamy spinach chicken bake on a glass baking dish with a portion scooped up by a spoon.
Net Carbs:5.3g

Creamy Spinach Chicken Bake

Close-up of Bacon Ranch Chicken Salad Cucumber Boats on a plate atop a marble countertop.
Net Carbs:4.5g

Bacon Ranch Chicken Salad Cucumber Boats

A pan of chicken with creamy mushroom sauce.
Net Carbs:6.8g

Chicken With Creamy Mushroom Sauce

Cabbage and sausage on a pan with a wooden spoon.
Net Carbs:7.3g

Cabbage and Sausage

30-Minute Recipes

Cheesy beef casserole with cauliflower rice and spinach in a white ceramic baking dish.
Net Carbs:3.3g

Cheesy Beef Casserole with Cauliflower Rice and Spinach

A pan of creamy dijon chicken.
Net Carbs:3.7g

Creamy Dijon Chicken

A large sheet pan with the sausage and veggies sheet pan dinner.
Net Carbs:5.5g

Sausage And Veggies Sheet Pan Dinner

Overhead shot of the One-Pan Low-Carb Tuscan Garlic Shrimp, garnished with chopped fresh parsley and Italian seasoning, served in a cooking pot with a serving spoon.
Net Carbs:6.4g

Keto Tuscan Garlic Shrimp & Spinach Recipe (One-Pan!)

Loaded Broccoli Cauliflower Casserole on a baking dish with a portion on a fork atop a marble countertop.
Net Carbs:5.8g

Loaded Broccoli Cauliflower Casserole

Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo) in a ceramic bowl with serving spoons atop a marble counter.
Net Carbs:4.5g

Creamy Dill Cucumber Onion Salad (With Sour Cream And Mayo)

eBook cover for 30-minute low-carb recipe book.
Subscribe & receive my Free 30-Minute Low-Carb Recipes eBook!
Finding time to make quick, delicious, and low-carb meals, snacks, and desserts can feel like a challenge, but it doesn't have to be! This eBook contains 10 recipes that are low-carb that can be made and served in just 30 minutes! Sign Me Up!

Reader Favorites

A pan of creamy dijon chicken.
Net Carbs:3.7g

Creamy Dijon Chicken

Two bowls of Keto Zuppa Toscana on a marble counter. One of the bowls has a spoon in it.
Net Carbs:2.8g

Keto Zuppa Toscana

Creamy spinach chicken bake on a glass baking dish with a portion scooped up by a spoon.
Net Carbs:5.3g

Creamy Spinach Chicken Bake

Garnished Creamy Italian Sausage Soup in a white pot with a wooden spatula, resting on a white kitchen towel, beside two small bowls with shredded parmesan and chopped parsley on a marble countertop.
Net Carbs:7.4g

Creamy Italian Sausage Soup

Baked zucchini slices on a baking sheet.
Net Carbs:0.5g

Baked Sliced Zucchini

As Featured On
Back to Top

Follow Along

  • Join My Groups
  • Nut-Free Keto Recipes
  • Real Balanced Friends
  • 30-Minute Recipes
© Real Balanced 2023
  • Privacy Policy
  • Terms of Use
  • Disclaimers
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top
As an Amazon Associate, I earn from qualifying purchases.
  • 105
515 shares
515 shares
  • 105