Who says low-carb and keto-dieters can't have cake pops!! Have your cake (pops) and eat them too - guilt free! Nothing beats that moment of biting through a crunchy, chocolaty shell into soft, chewy, and creamy cake filling! Try out this recipe and find your new favorite way to use our Dessert Keto Crusts!
- 2 Chocolate Zucchini Keto Crusts
- Cream Cheese (Softened)
- Keto-Friendly Chocolate Chips (We Used Lily’s)
- Sweetener Of Choice (We Used Monk Fruit)
- Heavy Cream
- Coconut Oil
- Cake Pop Sticks (If Desired)
FOR THE “CAKE”:
Finely crumble 2 Chocolate Zucchini Keto Crusts. You can do this by hand or with a blender.
FOR THE FROSTING:
Combine 3 Tbs sweetener, 3 Tbs chocolate chips, and 3 Tbs heavy cream in a microwave-safe bowl. Microwave and stir in 15-second intervals until the chocolate chips are melted. Once the chocolate chips are melted, add in 3 Tbs softened cream cheese and mix.
FORMING THE CAKE POPS:
Mix the crumbled Keto Crusts and frosting in a larger bowl, then freeze for 5 minutes. After 5 minutes, remove the mixture from the freezer and shape into 1-2 inch balls. Place onto parchment or wax paper. If desired, insert the cake pop sticks halfway into your cake balls. Freeze for another 10-15 minutes.
In a microwave-safe bowl, combine 1/4 cup chocolate chips and 2 Tbs coconut oil. Microwave and stir in 15-second intervals until the chocolate chips are melted.
MAKING THE CAKE POPS:
Remove your cake pops from the freezer and dip them into the melted chocolate coating. Allow the chocolate coating to harden in the fridge. If desired, drizzle additional melted chocolate onto each cake pop for decoration. Enjoy!