Craving something sweet but worried about sugar and gluten? Get ready to transform your dessert game with these absolutely irresistible Sugar Free Brownie Cake Pops! These decadent treats prove that healthy eating doesn't mean sacrificing flavor. Imagine biting into a rich, chocolatey cake pop that's not only low-carb and gluten-free but also so delicious that no one will believe it's actually good for you. Perfect for health-conscious foodies, keto dieters, and anyone looking to satisfy their chocolate cravings without the sugar crash!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Dessert
Serves: 12 pops
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup sugar-free sweetener
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate for coating
Instructions
- Preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, and sugar-free sweetener. Whisk dry ingredients thoroughly to eliminate any lumps.
- In a separate bowl, mix melted coconut oil, eggs, and vanilla extract until well blended.
- Gradually pour wet ingredients into dry ingredients, stirring continuously to create a smooth, uniform brownie batter.
- Transfer batter to the prepared baking pan, spreading evenly with a spatula.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let brownie base cool completely at room temperature, approximately 30 minutes.
- Crumble cooled brownie into fine crumbs in a large mixing bowl.
- Add a small amount of melted coconut oil to crumbs and mix until the mixture can hold together when rolled into balls.
- Shape mixture into uniform cake pop balls, approximately 1-inch in diameter.
- Melt sugar-free chocolate in a double boiler or microwave, stirring until smooth.
- Insert cake pop sticks into each ball, then dip each pop into melted chocolate, ensuring complete coverage.
- Place chocolate-coated cake pops on a parchment-lined tray and refrigerate for 10-15 minutes to set.
- Store cake pops in an airtight container in the refrigerator for up to 5 days.
Tips
- • Ensure your brownie base is completely cooled before crumbling to prevent a mushy texture • Use a small cookie scoop for uniform cake pop sizes • Chill the cake balls before dipping in chocolate to help them hold their shape • Melt chocolate slowly and at low temperature to prevent seizing • If the mixture is too dry, add a tiny bit more melted coconut oil • Use a styrofoam block or cake pop stand to let chocolate-coated pops set evenly • For extra flavor, sprinkle some chopped nuts or sugar-free cocoa nibs on top before chocolate sets • Store in refrigerator to maintain texture and prevent chocolate from melting
Nutrition Facts
Calories: 135kcal
Carbohydrates: 4g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 45mg
