#1 Low Carb & Keto Diet App Since 2010
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prep time
2 h 0 min
cook time
20 min
ready time
2 h 20 min
Keto Christmas Cake Pops
Our Keto Christmas baking ideas are delicious and fun for the entire family. This recipe is an excellent opportunity to spend some time with your loved ones and prepare a delightful treat everybody can enjoy. It takes a little extra time to prepare, but it's completely worth it. Tender cake balls are dipped into some Keto-friendly chocolate and decorated with your favorite low-carb sprinkles. You can combine white and dark chocolate and get creative with decoration. It's completely up to you. Keep these lovely Keto Christmas cake pops in the refrigerator until ready to serve.
Can I make these in advance?
Absolutely! You can make them up to 5 days in advance and store them in the refrigerator until ready to serve. They will still taste amazing!
Can I freeze the leftovers?
Yes, you can freeze these cake pops for up to 3 months. Make sure to keep them in air-tight containers.
Net Carbs
1.9 g
Fiber
5 g
Total Carbs
7 g
Protein
3.2 g
Fats
11.9 g
139 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted butter
6 tbsp
Erythritol Granulated
1.33 cup
Egg
3 large
Almond milk
0.25 cup
Sour cream
0.25 cup
Vanilla extract
0.5 tsp
Cocoa Powder Dry Unsweetened
0.5 cup
Almond flour
1.75 cup
Baking powder
0.5 tbsp
Cocoa Powder Dry Unsweetened
0.5 cup
Erythritol Granulated
1.33 cup
Vanilla extract
0.5 tsp
White Chocolate Baking Chips (Keto-friendly)
8 oz
Unsalted butter
6 tbsp
Recipe Steps
steps 9
2 h 20 min
Step 1
Let the butter sit at room temperature for 15 minutes. Add six tablespoons of the butter and erythritol to a bowl. Using a hand mixer, beat well until light and fluffy.Step 2
Add the eggs, one at a time. Continue to beat at medium speed. Then, add the almond milk, sour cream, and vanilla. Beat until completely combined.Step 3
Add the almond flour, cocoa powder, baking powder, and salt. Beat well until fully incorporated. Make sure to break up any lumps.Step 4
Preheat the oven to 350°F (175°C). Line the bottom of a 9x13-inch pan with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.Step 5
When done, remove the cake from the oven and set it aside to cool. Meanwhile, add the remaining six tablespoons of the butter to a bowl. Beat well for 2-3 minutes.Step 6
Add the cocoa powder, sweetener, and vanilla extract. Beat until completely combined. This will take about 5 minutes.Step 7
Once the cake has completely cooled, crumble it into a large bowl. Add the frosting and stir until fully combined. Taste and optionally add some more sweetener.Step 8
Refrigerate the mixture for about 30 minutes. Remove from the refrigerator and form the cake into approximately 1 ½ inch balls. Insert a cake pop stick into each ball. Refrigerate again for 15 minutes.Step 9
Meanwhile, microwave the chocolate chips until completely melted. Optionally, you can melt the chocolate chips in a double boiler. Dip the cake balls into the melted chocolate. Place each on a large piece of parchment paper or a cooling rack and set aside until set. Garnish the cake pops according to your taste and refrigerate until ready to serve.
