Keto Chocolate Cake Pops

A fun treat ideal for both kids and adults. Diabetic and keto friendly.
Prep Time15 mins
Cook Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cake pops, Chocolate, Keto
Servings: 24 Cake Pops
Calories: 101kcal


  • 9x9 in Cake pan
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Spatula
  • Cake pops or lollipops sticks
  • Sac a poche or zip lock bag


Cake Pops

  • 1 ½ cup Almond Flour
  • ½ cup Granulated Erythritol
  • ½ cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • Pinch Sea Salt
  • 1 tsp Vanilla Extract
  • 3 Eggs room temp
  • 2 tbsp Coconut Oil
  • ½ cup Almond Milk room temp
  • 4 bars Ross milk chocolate chopped
  • 2 tsp Coconut Oil

Drizzling (optional):

  • 2 bars Ross Dark Chocolate chopped


  • Prepare all the ingredients.
  • Preheat oven to 350 F and prepare a 9x9 inch cake pan with parchment paper.
  • In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt.
  • In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth.
  • Add the wet ingredients to the dry and stir until combined and no dry spots remain.
  • Transfer to the pan and bake for 24-28 minutes or until a toothpick comes out clean. Let cool.
  • Once cooled, remove the cake from pan.
  • Use your hands to crumble the cake into small pieces and then transfer them to a large bowl stand-alone mixer.
  • Melt ¼ cup (or 1 bar) of the milk chocolate and add it into the cake crumbles and mix until combined. The mixture should resemble dough (you can add more melted chocolate if needed).
  • Use a cookie scooper or 1 tbsp measuring spoon to make 23-25 cake balls and place them on a baking sheet lined with parchment paper. Chill.
  • Melt 3 bars of milk chocolate with 2 teaspoons of coconut oil. Set aside a small amount of melted chocolate and dip the tips of the lollipop sticks so that the cake balls will bond well. Carefully push the stick into the balls.
  • Pour the remaining melted milk chocolate in a skinny glass. Dip the cake pops. Tap and roll to remove excess chocolate.
  • Insert the chocolate covered cake pops with the sticks to any styrofoam surface. Chill until chocolate is solid.
  • OPTIONAL: Melt 2 bars of Ross dark chocolate and pour into the piping bag (we used only a sandwich bag and snipped a small hole in one corner). Pipe the dark chocolate on the cake pops to decorate.



  • Store in an airtight container, and keep in the fridge for up to 10 days
  • You may freeze for up to 3 months. Place in a tightly sealed container before storing


Serving: 24cake pops | Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Calcium: 26mg | Iron: 1mg

Note: original recipe published on