Sugar Free Gluten Free Keto Brownie Cake Pops Recipe
Servings 21 cake pops
Calories 182kcal
Ingredients
Sugar Free Keto Brownie Recipe
- 1 recipe Flourless Chocolate Brownies baked
Fudge Frosting
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- 2 ounces unsweetened baking chocolate
- 1/4 cup butter
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon chocolate liquid monk fruit
Chocolate Coating
- 1 1/2 cups sugar free chocolate chips or even sugar free white chocolate chips if you prefer
- 1 tablespoon butter
- Monk Fruit Allulose Brown sugar sub optional
Instructions
- Make sugar free brownie recipes and allow to cool then place crumbled brownies in a large bowl. Set aside.
- To make frosting, whip cream, vanilla extract and liquid stevia in a stand mixer or large mixing bowl with electric mixer, until peaks form. Set aside.
- In a sauce pan over low heat, melt baking chocolate and butter then whisk in cocoa powder until incorporated. You could also just use a microwave-safe bowl and microwave for a minute until melted. Turn off heat then stir in chocolate monk fruit.
- Slowly blend the melted chocolate butter mixture into the whipped cream.
- Stir chocolate frosting into crumbled brownie mixture until all combined. If you wanted to use the food processor to crumble the brownies and then mix the melted chocolate into the food processor that will work too.
- Form the cake batter into brownie balls using about 2 tablespoons or a cookie scoop and place on a parchment paper lined baking sheet pan. You should be able to make 21 pops from the cake mix. Take a lollipop stick and gently push the tip of the stick into each ball and refrigerate for 30-60 minutes.
- Once cake ball is firm after setting in fridge, melt dipping chocolate in the microwave at 30 second intervals until melted and stir until completely smooth.
- One at a time, dip cake balls into melted chocolate, tap slightly to remove excess chocolate then stand in Styrofoam block or hang on a dish rack until set.
- Add sugar free brown sugar sub or sugar free sprinkles to wet chocolate if desired before they set.
- Wrap individually for gift giving or store balls in an airtight container in the fridge until ready to share, placing each into a mini cupcake liner. Store leftover cake pops in the fridge for up to 1 week. Remove from the fridge to come to room temperature before serving.
Notes
4.5 g net carbs per pop
This recipe was first published in Feb 2014.
Nutrition
Serving: 1brownie pop | Calories: 182kcal | Carbohydrates: 5g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 84IU | Calcium: 4mg | Iron: 0.5mg