Ingredients & Substitutions
Here I explain the best ingredients for keto friendly cake pops, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Cake:
Butter – Keeps the cake moist. I prefer grass-fed butter, but use any unsalted one you prefer (coconut oil should also work!). Besti Monk Fruit Allulose Blend – The perfect sweetener that keeps cake tender and tastes just like sugar… all for 0g net carbs! You can use other keto sweeteners, but they will be more dry and can turn out gritty, so this one is my top recommendation. (If you need to substitute, see my sweetener conversion chart to get exact amounts.) Eggs – Use whole, large eggs. Unsweetened Almond Milk – You can use any sugar free keto milk substitute you prefer, but flavors and carb counts may change slightly. You can also make homemade almond milk! Sour Cream – Adds a subtle tang that balances the sweetness. You can also use full-fat Greek yogurt. Vanilla Extract – For best flavor, use a high-quality vanilla. Cocoa Powder – Make sure it’s unsweetened. I recommend Dutch-processed cocoa powder, which is less bitter than others. Cacao powder also works. Wholesome Yum Almond Flour – I prefer this one over other almond flours because of its super fine grind, which gives the cake the best consistency. Many other brands are more coarse, leading a grainy result. Avoid substituting coconut flour, as the cake will get far too dry. Baking Powder – Helps the cake rise.
Frosting:
Butter – Helps the frosting whip up creamy and smooth. Use an unsalted butter. Cocoa Powder Besti Powdered Monk Fruit Allulose Blend – Dissolves effortlessly into the frosting, so the final keto cake pops have a moist and soft texture (not gritty!). Most other powdered sugar substitutes don’t dissolve well and can crystallize, both issues leading to a gritty texture. Vanilla Extract Heavy Cream – Helps the frosting reach the perfect consistency. You can substitute coconut cream (not coconut milk) if you prefer.
Coating:
Sugar-Free White Chocolate Chips – You can substitute any sugar-free baking chips you like, such as dark chocolate chips. Sugar-Free Sprinkles – Although you can buy these, they can be tough to find so I prefer to make my own!
How To Make Sugar-Free Cake Pops
This section shows how to make keto cake pops, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Try coating cake pops in these easy swaps:
Finely crushed nuts Crumbled keto chocolate chip cookies A drizzle of melted keto friendly dark chocolate or sugar-free caramel syrup (this will need to be refrigerated to set) Do a plain dip and skip sprinkles altogether!
Storage Instructions
Store sugar-free cake pops in the fridge for 2-3 days. Dipping each stick into melted chocolate before inserting will keep each ball secure.
Can You Freeze Cake Pops?
Yes, you can freeze cake pops covered in the freezer for 2-3 months. Thaw in the refrigerator before serving.
More Mini Keto Dessert Recipes
If you like this keto cake pops recipe, you’ll love these other bite-sized treats! Please enter your first name for your account. Your saved recipe will also be sent to your email. *FYI: You can find sugar-free sprinkles here, or if you have trouble finding ones without sugar, you can always make these plain chocolate dipped without sprinkles, too.
