Location,Texas 77096,USA

Cake Pops

Keto Yellow Cake


  • 2 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup Swerve Granular
  • 1/4 cup monk fruit sweetener
  • 5 large eggs room temperature.
  • 2 teaspoon vanilla extract
  • 1 cup heavy whipped cream or almond milk


  • Preheat oven to 325F. Grease a 9×13 pan.
  • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  • In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream or almond milk until well combined.
  • Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.

Keto Buttercream Frosting


  • 3 cups Swerve Powdered Sugar
  • 1 cup Butter softened to room temperature
  • 1-2 tablespoon Whipping Cream, or similar dairy (can use up to 2 tablespoons if you want a more fluid frosting to work with)
  • 2 teaspoon vanilla extract


  • Cream together the sugar free powdered sugar and the butter by mixing on low for one minute. Once these appear to be somewhat blended you can increase the speed to medium to get a more whipped texture. It should take about 2 1/2- 3 minutes to get a good texture.
  • Scrape the sides of the bowl by hand and then add the milk (or alternative)and the vanilla. Start with 1 tablespoon of the milk and add more as needed. Continue to mix on medium for 1- 1 1/2 minutes or until you get that desired consistency.

Keto Cake Pops


  • 1 baked sheet cake
  • 1/2 cup frosting or crisco
  • Cake pop sticks
  • 1 bag Lily’s Chocolate chips


  • Bake your cake as directed. Allow the cake to cool completely.
  • Put your baked cake in a large mixing bowl. Use your hands to crumble the entire cake. Add about ½ of the package of homemade frosting or Crisco to the crumbled cake. Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened. Your cake mix should be moist enough to shape into a large mound and keep its shape.
  • Roll your cake mix into 1 inch balls using the palms of your hands. You should be able to get 35-40 cake balls from a single batch of cake mix. To keep your cake pops from falling off the stick when you try to cover them in chocolate, after you shape the cake into little balls, put them in the freezer for about 10 minutes so they are super chilled. Then continue with the recipe. They will be “more solid” and therefore hold onto the stick better.
  • Pour one entire package of  chocolate chips into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky* Pull out your melted chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of vegetable oil to the chocolate to thin out the consistency a bit. Stir thoroughly again.
  • Take a cake pop stick and dip into the chocolate about 1 inch. And then place it into the center of your cake ball. Then place your cake pop in your cake pop stand (or a nice hack is to use an inverted collander) to harden.
  • Continue with the remaining cake pops.
  • Now coat the balls with the chocolate. The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy. Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.
  • You can leave the cake pops plain or dip them while still wet in a topping, such as chopped nuts, shaved sugar free dark or milk chocolate (contrasting color), chopped nuts, or unsweet shredded coconut.
  • Now let your cake pops dry and then you are done!