Peppermint Mocha Keto Cake Pops

peppermint chocolate keto cake pops

Low-carb chocolate cake pops with a hint of peppermint are the perfect gluten-free, keto treat for a party or a chocolate peppermint dessert.




  1. Preheat oven to 350°F and coat a 9-inch square baking pan with nonstick spray or butter.
  2. Combine dry ingredients (almond flour, coconut flour, espresso powder, baking soda, baking powder, salt, and cacao powder) in a medium-sized bowl. Whisk well to combine.
  3. Add eggs to a large bowl or stand mixer. Beat on high for 1-2 minutes until light and fluffy.
  4. Add sweetener, peppermint extract, milk, sour cream, and melted butter. Whisk well.
  5. Slowly add dry ingredients to wet ingredients in small batches. Mix just until the batter comes together. Pour into prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean when poked through the center of the cake. Remove from oven and let cool completely.
  6. Once cooled, break cake apart in a large bowl. Add melted coconut butter and mash well into crumbs.
  7. Portion and divide cake pops using a small cookie scoop. Using your hands, make the cake pops as even and smooth as you can. Place them on a baking sheet or tray and add a cake pop or lollipop stick to the center of each.
  8. Place the tray in the freezer for 20-30 minutes until they are firm and their shape holds together.
  9. Melt chocolate chips and coconut oil in a small bowl.
  10. Remove cake pops from the fridge. Dip and coat each pop in chocolate and place back on the tray. Place cake pops back in the refrigerator and allows chocolate to harden completely.


Keywords: peppermint chocolate keto cake pops