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Delicious carb-conscious cake pops.

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This blog post is sponsored by Truvia, but all thoughts are my own, honest opinions.

Fall is my favorite time of year! There are lots of costumes, mischief, and of course… sweet treats.

I sometimes find it difficult to keep control of my blood sugar this time of year, but since I’ve learned to make my own sweets at home, I’ve been able to enjoy my favorite treats while also keeping my blood sugar in range.

For these carb-conscious pumpkin spice cake pops, I used both Truvia® Sweet Complete™ and Truvia® Confectioners Sweetener because they taste great, are some of my favorite products to bake with, and they measure cup-for-cup with conventional granulated and confectioner sugars.  

Let’s dive into how I created this awesome fall recipe and how you can make it at home yourself!

Ingredients in carb-conscious pumpkin spice cake pops

Pumpkin spice cake pops are super easy to make – here is the ingredients list: 

For the cake:

  • 1 stick of butter
  • 3 eggs
  • 1 cup of Truvia® Sweet Complete™ All-Purpose Sweetener
  • 2 teaspoons caramel flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups almond flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

For The Frosting

  • 1/2 stick of butter
  • 1 block of cream cheese
  • 1 teaspoon caramel flavor
  • 1/2 cup Truvia® Confectioners Sweetener
  • (optional: orange/copper food coloring)

For the chocolate shell

  • 1 ½ cups of sugar-free white chocolate 
  • 2 tablespoons avocado oil

Why Use Truvia® Sweet Complete™ and Truvia® Confectioners Sweetener?

I love both Truvia® Sweet Complete™ and Truvia® Confectioners Sweetener for a few reasons.

First they both are a one-to-one substitute for sugar and easy to incorporate into any recipe.

They also taste great and add sweetness without adding calories or carbohydrates to your baked goods.

Just replace the sugar in your favorite treats with Truvia® Sweet Complete™ exactly as the recipe calls for, whether it’s by the pinch, tablespoon or cup.

That’s really important for people like me who are watching their blood sugar and still wanting to enjoy a sweet seasonal treat every so often.

What tools with you need for this recipe?

You do need a few simple tools for this recipe.

  • A 9×9 round cake pan
  • Measuring cups and spoons
  • A hand mixer or stand mixer
  • Nonstick cooking spray
  • Treat sticks or lollipop sticks (You can usually find these in your specialty baking aisle. Although these are optional, you don’t have to put the cake pops on a stick and you can just make these as truffles.)
  • A cookie scoop (1.5 tablespoons for the cake pops)
  • Parchment

How to make these Pumpkin Cake Pops?

Pre-heat your oven to 350 degrees Fahrenheit.

Thoroughly spray your cake pans with non-stick spray and set aside.

Start out by creaming butter and Truvia® Sweet Complete™ All-Purpose Sweetener for the cake. Beat until the butter and sugar are fluffy and light in texture.

Add in your eggs and beat them one at a time until fully incorporated. 

Then add in caramel flavor, vanilla, and canned pumpkin.

Next, mix together all of your dry ingredients in a separate bowl, and slowly add them to the wet ingredients in your mixer bowl. 

Once it’s combined and all lumps are removed, pour the batter into cake pans and bake for 25 minutes at 350 degrees Fahrenheit, or until a toothpick inserted comes out clean. 

While the cake is cooling, make your frosting by combining the Truvia® Confectioners Sweetener, extracts, softened butter and cream cheese together until smooth. You can add orange/copper food coloring at this step. Refrigerate after all is combined. 

Once the cake is done and completely cooled, mix the cake and frosting together. 

Scoop into balls (1.5 tablespoons), and stick in the fridge on a baking tray lined with parchment for 2-3 hours. 

It’s recommended that you work with the cake balls right out of the fridge so they have time to set and won’t crumble when you put them on a stick. 

After the balls are close to being chilled, you can make your chocolate shell.

Microwave your chocolate mixed with avocado oil for 30 seconds at a time, and stir in-between each time in the microwave. You’ll know your chocolate is ready when it is shiny and fluid. 

Just a heads up, it is possible to microwave it too much, and the chocolate will become dry and crumbly. You need to microwave it to a point that it’s just melted and you can stir it with a spoon or dowel.

Assemble the cake balls onto the stick and dip them into the chocolate. You can place them in a foam block for perfect rounds, or if you don’t mind a flat side, lay them down on your baking tray. 

Let them sit in the fridge for 1 hour until the shell hardens. 

Sprinkle with pumpkin spice mix (optional). 

Enjoy! 

I hope you love this recipe! It’s fun to make and totally delicious! 

Be sure to pin the recipe if you don’t have time to make it today. You can always leave a review or a question in the comments section. 

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Pumpkin Spice Cake pops


  • Author: Mila Clarke Buckley

Description

Delicious carb-conscious cake pops. 


Scale

Ingredients

For the cake:

  • 1 stick of butter
  • 3 eggs
  • 1 cup of Truvia® Sweet Complete™ All-Purpose Sweetener
  • 2 teaspoons caramel flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups almond flour
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

 

For The Frosting

  • 1/2 stick of butter
  • 1 block of cream cheese
  • 1 teaspoon caramel flavor
  • 1/2 cup Truvia® Confectioners Sweetener
  • (optional: orange/copper food coloring)

 

For the chocolate shell

  • 1 ½ cups of sugar-free white chocolate 
  • 2 tablespoons avocado oil

 


Instructions

  1. Pre-heat your oven to 350 degrees Fahrenheit.
  2. Thoroughly spray your cake pans with non-stick spray and set aside.
  3. Start out by creaming butter and Truvia® Sweet Complete™ All-Purpose Sweetener for the cake. Beat until the butter and sugar are fluffy and light in texture.
  4. Add in your eggs and beat them one at a time until fully incorporated. 
  5. Then add in caramel flavor, vanilla, and canned pumpkin.
  6. Next, mix together all of your dry ingredients in a separate bowl, and slowly add them to the wet ingredients in your mixer bowl. 
  7. Once it’s combined and all lumps are removed, pour the batter into cake pans and bake for 25 minutes at 350 degrees Fahrenheit, or until a toothpick inserted comes out clean. 
  8. While the cake is cooling, make your frosting by combining the Truvia® Confectioners Sweetener, extracts, softened butter and cream cheese together until smooth. You can add orange/copper food coloring at this step. Refrigerate after all is combined. 
  9. Once the cake is done and completely cooled, mix the cake and frosting together. 
  10. Scoop into balls (1.5 tablespoons), and stick in the fridge on a baking tray lined with parchment for 2-3 hours. 
  11. It’s recommended that you work with the cake balls right out of the fridge so they have time to set and won’t crumble when you put them on a stick. 
  12. After the balls are close to being chilled, you can make your chocolate shell.
  13. Microwave your chocolate mixed with avocado oil for 30 seconds at a time, and stir in-between each time in the microwave. You’ll know your chocolate is ready when it is shiny and fluid. 
  14. Just a heads up, it is possible to microwave it too much, and the chocolate will become dry and crumbly. You need to microwave it to a point that it’s just melted. 
  15. Assemble the cake balls onto the stick and dip them into the chocolate. You can place them in a foam block for perfect rounds, or if you don’t mind a flat side, lay them down on your baking tray. 
  16. Let them sit in the fridge for 1 hour until the shell hardens. 
  17. Sprinkle with pumpkin spice mix (optional). 
  18. Enjoy!

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Hi! I'm Mila.

I’m a millennial woman with diabetes who loves food, travel and my kitchen!

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals. 

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