This post may contain affiliate links, which help keep this content free. (Full disclosure)
These keto cake pops look and taste just like the conventional ones you might make or buy at your favorite bakery… without the extra sugar and carbs! If you don’t want to make a full keto birthday cake or sugar-free buttercream frosting for your celebration, try these sugar-free cake pops complete with a rich glaze and sprinkles — perfect for making low carb birthday treats or just adding a special portion-controlled keto dessert to your day.
Why You’ll Love This Keto Cake Pops Recipe
- Decadent chocolate and vanilla flavor
- Fudgy, buttery, and fluffy cake inside
- Creamy white chocolate coating
- Simple keto and gluten-free baking ingredients
- 3g net carbs per pop
- A delicious bite-sized keto birthday dessert!
Ingredients & Substitutions
This section explains how to choose 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.
- 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.
- 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.
VARIATION: No sugar-free sprinkles on hand?
Try coating cake pops in these easy swaps:
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.
- Make low carb cake batter. In a large bowl, beat together the Besti and butter, until fluffy. Beat in eggs, almond milk, sour cream, and vanilla until smooth. Beat in almond flour, cocoa powder, and baking powder, until smooth.
- Bake. Spread the batter in the baking pan and smooth the top with a spatula. Bake and let cool.
- Make frosting. Using a hand mixer, beat butter until fluffy. Beat in cocoa powder, Besti, and vanilla extract. Beat in heavy cream until smooth and fluffy, adding more to thin out as needed.
- Form pops. Crumble cake into a large bowl. Add frosting and stir until combined. Form mixture into 1 1/2 inch balls and set aside. Insert a cake pop stick into each cake ball. Chill balls to help firm up.
TIP: Melt a small amount of chocolate at this step to dip the sticks.
Dipping each stick into melted chocolate before inserting will keep each ball secure.
- Dip. Use a microwave to heat chocolate chips at 20 second intervals, stirring each time, until melted. Dip keto cake pops into melted chocolate.
- Decorate. Dip low carb cake pops into sprinkles and place on a parchment paper lined baking sheet. Let them sit until the coating is set.
Store sugar-free cake pops in the fridge for 2-3 days.
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!
Sugar-Free Keto Cake Pops
This keto cake pops recipe is sweet, moist, fluffy, and fudgy, with 3g net carbs. Sugar-free cake pops are a must for your next celebration!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 40 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large bowl, beat together the Besti and butter, until fluffy.
Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
Beat in the almond flour, cocoa powder, baking powder, and sea salt, until the batter is smooth.
Spread the batter in the pan and smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pan.
Meanwhile, using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once ingredients are incorporated. Beat for about 30 seconds on high.
Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.
Once cake has fully cooled, crumble cake into a large bowl.
Add the frosting and stir until crumbled cake and frosting are combined.
Form the cake mixture into approximately 1 1/2 inch (3.8 cm) balls and set aside.
Insert a cake pop stick into each cake ball. (Optional tip: You can dip the tip of stick into melted chocolate before inserting to help secure.)
Add the white chocolate chips to a large bowl and microwave using 20 second intervals, until melted.
Dip the cake balls into the melted chocolate and then dip into the sprinkles. Place on a parchment lined baking sheet, until set.
Serving size: 1 cake pop
*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.
Amount per serving. Serving size in recipe notes above.
Total Carbs 11.3g
Net Carbs 3g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂