Low Carb Chocolate Cake Pops
- Number of Servings: 50
Ingredients
For Chocolate Cake Insides:4 cups almond flour (not almond meal)1/2 cup unsweetened cocoa powder 1 teaspoon sea salt 1 teaspoon baking soda 1.5 cup applesauce Egg Beaters (6 egg equivilant) 2 tespoons vanilla extract 1 teaspoon pure stevia extract powder 1/2 cup Sugar Free Smucker's Seedless Strawberry JamChocolate Candy Coating:2 (4oz) unsweetened 100% Cacao chocolate baking bar pure stevia extract powder, to taste 1/2 tablespoon vanilla extract
Preheat oven to 350ºF.
Grease a 13x9-inch cake pan with coconut oil.
In a large bowl, combine almond flour, cocoa powder, salt, baking soda and stevia with a large whisk.
In a medium bowl, combine applesauce, eggs, and vanilla extract with large whisk.
Add the wet ingredients to the dry until thoroughly combined.
Pour Batter into cake pan.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before moving on to the next step.
Crumble cake in large bowl and mix/mash in raspberry fruit spread until well combine.
Roll mixture into 1" balls and place on a tray covered in parchment paper.
Set cake balls in Freezer for atleast 1 hour.
Melt Chocolate in a small sauce pan over very low heat.
Add in vanilla extract and stevia to taste. Start with a very small amount of stevia, taste, then add more if needed.
Once melted and mixed together, insert lollipop sticks into cake balls and dip into melted chocolate.
Insert into a styrofoam block and store them in the refrigerater until ready to serve.
Serving Size: Makes aproximately 50 cake pops
Number of Servings: 50
Recipe submitted by SparkPeople user BSKSEK51906.
Grease a 13x9-inch cake pan with coconut oil.
In a large bowl, combine almond flour, cocoa powder, salt, baking soda and stevia with a large whisk.
In a medium bowl, combine applesauce, eggs, and vanilla extract with large whisk.
Add the wet ingredients to the dry until thoroughly combined.
Pour Batter into cake pan.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before moving on to the next step.
Crumble cake in large bowl and mix/mash in raspberry fruit spread until well combine.
Roll mixture into 1" balls and place on a tray covered in parchment paper.
Set cake balls in Freezer for atleast 1 hour.
Melt Chocolate in a small sauce pan over very low heat.
Add in vanilla extract and stevia to taste. Start with a very small amount of stevia, taste, then add more if needed.
Once melted and mixed together, insert lollipop sticks into cake balls and dip into melted chocolate.
Insert into a styrofoam block and store them in the refrigerater until ready to serve.
Serving Size: Makes aproximately 50 cake pops
Number of Servings: 50
Recipe submitted by SparkPeople user BSKSEK51906.
Nutritional Info Amount Per Serving
- Calories: 81.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 72.1 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 2.0 g
- Protein: 2.8 g
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