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

Nut-Free Keto Pumpkin Pie Cake Pops

  • 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


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.



  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

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