Delicious carb-conscious cake pops.
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
- 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.
- 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).