Cake Pops

With Valentine’s Day just around the corner, I hope you’ll be making something sweet for your sweetie.  How about these sweet pink strawberry keto cake pops, because everything tastes better on a stick! 

What’s cuter than these cake pops?! They’re all so pink and I just want to gobble them up. Their not terribly difficult to make either, you just need a little patience to give each step the proper resting time so the balls are firm and keep their cake-like texture.

I would venture to guess that any cake recipe would work, but to save a little extra time you can use a cake mix. I like and recommend Good Dee’s cake mixes. Not only is the owner an active member of the low carb community, but Deana is a kind and wonderful person. Support good people and good products.

…because everything tastes better on a stick

The trick to these cake pops is to not add too much of the frosting to the cake mixture when you’re assembling the balls. You want it to retain the bouncy cake texture and so as to not be mushy. So add a little at a time where there’s just enough to act as glue. Also, don’t

The picture I above is right after I dipped the cake balls in the frosting, which is why they are shiny (I liked the look). I would recommend storing them in your refrigerator when the frosting will cook and become a lighter pink and a more matte finish. So eat them fresh or make a big batch to nibble on later, they should last about a week in the fridge.

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Keto Cake Pops

With Valentine’s Day just around the corner, I hope you’re making something sweet for your sweetie. How about these sweet pink strawberry cake pops, because everything tastes better on a stick!

Course Dessert

Cuisine American

Ingredients

Cake

• 1 package lollipop sticks
• 1 package Yellow Snack Cake Mix Gooddees Mix
• 16 oz strawberries
• 3 tbsp water
• 1 tbsp granulated sweetener
• sprinkle konjac flour xantham gum also works
• 8-10 drops red food coloring
• 8 oz cream cheese softened
• 1/2 stick butter softened
• 1/2 cup powdered sweetener
• 2 tsp vanilla extract

Glaze

• 1 cup Powdered Swerve
• 4 tbsp Almond Milk
• 1/2 tsp vanilla extract
• 8-10 drops red food coloring

Instructions

• Prepare cake mix as instructed.
• While cake is baking, combine strawberries and water over medium heat in a saucepan. Cook until strawberries are softened (5 min)
• Add sweetener, konjac flour and 5-6 drops of red food coloring and stir for about a minute.  
• Puree strawberries in a food processor and let cool
• In a mixing bowl, whip together cream cheese, butter, powdered sweetener and vanilla extract, then combine with the pureed strawberries. Add additional food coloring if preferred, and chill for 15-20 min.
• When the cake has cooled, crumble it in a large bowl. 
• In small batches, add cream cheese frosting to crumbled cake, being careful not to add too much. It should still have a cake-like texture, with just enough frosting to act as glue. Reserve leftover frosting. 
• Using a cookie scoop (or hands), shape cake balls and place on a wax paper lined pan. Chill for 30 min. 
• In a small bowl, mix all the ingredients for the glaze. Add food coloring for desired color.

Assemble Cake Balls

• Dip the end of a lollipop stick into the reserved frosting and press into the flat end of a cake ball.  
• Coat cake balls in glaze icing and then set on stand (a piece of styrofoam works great) 
• Storing them in the fridge will allow the icing and lollipop sticks to set.