Want to impress the guests at your next Halloween party or holiday gathering with something they’ve never seen before? From the moist, flavorful pumpkin spice cake base to the rich, silky buttercream made with Bulletproof Grass-Fed Ghee and Bulletproof French Vanilla Creamer to the decadent, melted chocolate coating, this pumpkin cake pop recipe is a guaranteed winner on every level.
Not only does this dessert keep the carbohydrates in check, but it also contains plenty of quality fats. Plus, a drizzle of orange chocolate (courtesy of turmeric) gives each pumpkin spice cake ball a gorgeous visual finish.
Unlike traditional cake mix recipes, this one doesn’t require all-purpose flour, baking powder or traditional confectioners’ sugar. Our keto-friendly cake mixture contains coconut flour and monkfruit sweetener, plus familiar fall-time ingredients like vanilla extract and pumpkin pie spice.
Although you won’t find any cream cheese frosting inside, the Bulletproof-backed buttercream made with powdered erythritol instead of powdered sugar is still divinely sweet. In fact, once your stand mixer does its thing, you may have a tough time trying not to sneak a spoonful as your cake cools.
The final stage of prep time is where the real magic happens. Once you combine your cake crumbs and icing in a large mixing bowl and let it chill, you’ll be ready to assemble. As long as you have a piping bag, cake pop or lollipop sticks and a little patience, you’ll be well on your way to making this keto pumpkin cake pop recipe a delicious reality.
Keto Pumpkin Cake Pop Recipe
Cake Pop Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie mix/filling)
- 5 eggs
- 1/4 cup Bulletproof Grass-Fed Ghee (melted)
- 1 tsp vanilla extract
- 1-2 tbsp almond milk (as needed)
- 1/2 cup coconut flour
- 3 tbsp Lakanto Golden Monkfruit Sweetener
- 1 tsp garam masala spice (or pumpkin spice)
- 1 tsp baking soda
French Vanilla Buttercream Ingredients
Chocolate Coating Ingredients
Preheat oven to 400°F.
Combine wet (except for almond milk) and dry cake ingredients in two separate bowls. Add the dry ingredients to the wet ingredients slowly and mix with an electric hand mixer. If batter is too dry, add 1-2 tbsp. of almond milk, as needed, to thin.
Pour batter in a greased 9×13-inch baking pan and bake for 10-13 minutes until sides begin to slightly brown.
Remove cake from the oven and let cool for up to 1 hour.
Once cool, break apart the cake into crumbs and set aside.
Next, make the icing. Add all ingredients into a mixing bowl and whip with an electric mixer until combined, about 20 seconds.
Cake Pop Assembly
In a bowl, combine the cake crumbs and icing. Use a spatula or clean hands to combine the mixture thoroughly into a “dough.”
Allow mixture to chill for up to 30 minutes in the refrigerator.
Use a 2-tablespoon measuring spoon to measure out 18 portions. Roll each ball with your hands, cupping as you go to ensure a good, round shape.
Let the cake balls rest in the refrigerator for 30 minutes-1 hour more.
Chocolate Coating Instructions
In a double-boiler, add the semi-sweet chocolate chips and 3 teaspoons of Brain Octane Oil. Melt until consistency is fluid.
Place one cake ball into the center of the mixture and coat thoroughly. Skewer with a cake pop stick and remove. Set chocolate-dipped cake pop on a lined baking sheet or in a cake pop stand. Coat half the cake pops in semi-sweet chocolate. Set aside the leftover chocolate.
Repeat the process with the white chocolate chips and remaining Brain Octane Oil, coating the second half of the cake pops.
Add the turmeric to the leftover white chocolate and stir until mixture is orange.
Drizzle leftover semi-sweet and orange chocolate over cake pops.
Allow the coated cake pops to set at room temperature or in the refrigerator.
- Calories: 255
- Fat: 23 g
- Protein: 3 g
- Fiber: 7 g
- Sugar: 1 g
- Sugar Alcohols: 10 g
- Carbohydrates: 20 g
- Net Carbs: 3 g
- Sodium: 94 mg
Let’s Get Cookin’!
Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!