Nut-Free 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.
Servings: 12 cake pops
Equipment
- electric mixer
- lollipop stick
- mixing bowl
- parchment paper
- rubber spatula
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
- 120 g Lakanto Chocolate Chips
Instructions
- Preheat oven to 375 degrees. Line an 11x7-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 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.
- 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.
Notes
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.