Keto Mummy Cake Pops With Vanilla Coating (Low-Carb, Kid-Approved)

If you love Halloween snacks but you don’t want a sugar crash, these keto mummy cake pops are your new best friend.

They look cute, taste like a bakery treat, and still fit a low-carb day. The pops are soft inside, with a smooth vanilla coating and silly little candy eyes staring back at you like “boo.”

They go fast at parties. They also store well, which is rare with decorated sweets.

I’ll walk you through the whole thing: the cake, the crumb, the shaping, the coating, the mummy bandage look, and the tidy way to keep them from sliding off the stick.

The steps are broken down in plain words—no pastry diploma needed. If you can stir, roll, and melt, you’ve got this.

What makes these cake pops keto

Traditional cake pops are cake + frosting + chocolate coating. Lots of sugar. We swap the sugar with a low-carb sweetener, use almond flour in the cake, and finish with a keto vanilla coating made from cocoa butter and powdered sweetener. The texture still lands between a truffle and a brownie bite. The sweetness is there without the rush.

Here’s how we keep carbs in check:

• Almond flour for structure with fewer carbs than wheat flour.
• Unsweetened cocoa butter + coconut oil for a clean, vanilla-forward shell.
• Powdered allulose or erythritol (or a blend) instead of sugar.
• Cream cheese binder instead of sugary frosting.

I tested versions with allulose only, and with erythritol blends. Allulose gives the softest bite and less cooling effect. Erythritol sets a bit firmer. You can mix them if that’s what you have.

Tools you’ll need

• 2 mixing bowls
• Small whisk and a rubber spatula
• 8 x 8 inch baking pan (or loaf pan)
• Parchment paper
• Microwave-safe cup or a small saucepan
• Cookie scoop or tablespoon
• Lollipop sticks (20 to 24)
• Styrofoam block or a tall glass with rice to stand pops upright
• Piping bag or zip bag for the mummy “bandages”
• Toothpicks for fixing tiny drips and tapping away bubbles

Ingredient list

For the keto cake

• 1 ½ cups fine almond flour
• 2 tablespoons coconut flour
• ½ cup powdered allulose (or erythritol; adjust to taste)
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine salt
• 3 large eggs, room temp
• ¼ cup unsalted butter, melted and slightly cooled (or coconut oil)
• ¼ cup unsweetened almond milk
• 1 ½ teaspoons vanilla extract
• Optional: ¼ teaspoon almond extract for a bakery-style scent

For the binder (like frosting but keto)

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 2 to 3 tablespoons powdered allulose (taste and adjust)
• ½ teaspoon vanilla extract
• Pinch of salt

For the keto vanilla coating

• 6 ounces food-grade cocoa butter (chopped buttons are easiest)
• 2 tablespoons coconut oil (helps the set, not too thick)
• ½ cup powdered allulose (sifted)
• 1 tablespoon heavy cream powder or coconut milk powder (body and creaminess)
• 1 teaspoon vanilla extract or vanilla bean paste
• Tiny pinch salt

Note: if you have sugar-free white chocolate chips you like, you can melt 10 ounces with 1 teaspoon coconut oil and skip the homemade coating. I still like the cocoa butter route because the vanilla flavor pops more, and it sets clean.

Eyes and extras

• Sugar-free candy eyes if you can find them (sometimes hard to get).
  No worries: you can pipe eyes with a dot of dark chocolate and a smaller dot of white coating. I show that trick below.
• Optional: a few ounces sugar-free dark chocolate for the eye pupils if making your own

Step-by-step: bake, crumble, roll, and wrap

1) Bake the cake

• Heat oven to 175°C / 350°F. Line your pan with parchment, leaving handles to lift.
• In a bowl, whisk almond flour, coconut flour, baking powder, salt, and powdered sweetener. Break up any lumps.
• In another bowl, whisk eggs, melted butter, almond milk, and vanilla (plus almond extract if using).
• Pour wet into dry. Stir until just combined—no need to beat. Batter should look thick but spreadable. If it feels dry, add 1 tablespoon more almond milk.
• Spread in the pan. Bake 16–20 minutes, until the top springs back and a toothpick comes out with a few moist crumbs.
• Cool in pan 10 minutes, then lift out and cool fully. Warm cake crumbles too sticky.

2) Mix the binder

• Beat cream cheese, butter, powdered sweetener, vanilla, and a tiny pinch of salt until smooth. You want it soft and spreadable, not soupy.

3) Crumble and bind

• Crumble the cooled cake into a large bowl. Use clean hands for a fine crumb.
• Add the cream cheese mixture a spoon at a time. Toss and press with your hands until the crumbs hold when squeezed.
  Goal: Play-dough texture that shapes without cracking. Too dry? Add a teaspoon more of the binder. Too sticky? Sprinkle a teaspoon almond flour.

4) Scoop and roll

• Use a tablespoon or scoop to portion 1-inch balls (about 20–24 pieces).
• Roll gently between your palms. They should be smooth, no big cracks.
• Place on a parchment-lined tray. Chill in the fridge 20–30 minutes while you prep the coating.

Small trick from my kitchen: don’t make jumbo cake pops. Smaller pops dip cleaner and hold the stick better. Big ones can slip or crack.

Make the keto vanilla coating

We’re making a quick sugar-free “white chocolate” style shell.

• Add cocoa butter and coconut oil to a heat-safe cup or glass bowl.
  Microwave in 15–20 second bursts, stirring often, until melted, or melt in a small saucepan over the lowest flame.
• Whisk in powdered allulose, cream/coconut milk powder, vanilla, and a pinch of salt.
  Taste a tiny bit. If it needs a touch more sweet, sift in another teaspoon powdered allulose. Stir well to dissolve.
• Let it cool 2–3 minutes until it thickens slightly. If it’s too hot and thin, it won’t cling.

Consistency check: When you lift the spoon, it should ribbon back into the cup and sit on the surface for a second before sinking. If it’s too thick, warm it a touch. If it’s too thin, whisk in ½ teaspoon more cream powder or let it rest another minute.

Stick, dip, and set (so they don’t fall)

• Take one chilled cake ball. Dip the tip of a lollipop stick ½ inch into the warm coating.
• Push the dipped tip into the cake ball halfway. That small “glue” point sets like cement.
• Do all the balls like this, then chill 10 minutes to set the stick joint.
• Stir the coating again. If it got too thick, warm it for 5–10 seconds.

Dipping

• Hold a pop upside down and dip straight into the coating until the ball is covered.
• Lift straight up. Rotate gently and tap your wrist with your other hand to knock extra coating back into the cup.
• Use a toothpick to burst tiny bubbles if needed.

Stand pops upright in the foam block or a tall glass filled with rice. Let them set 10–15 minutes before bandaging.

Make the mummy look

You can use the same vanilla coating for the “wraps.” If it’s too thin, cool it until it thickens more, then spoon into a piping bag or a zip bag with the tiniest corner snipped.

• Pipe random thin lines across each pop to mimic bandages. Cross a few lines; leave a small gap for eyes.
• Stick on candy eyes while the lines are still wet. Press lightly so they set flush.
• No candy eyes? Pipe two small dots of dark chocolate for pupils, let them set, then add a bigger dot of vanilla coating on top and slightly off-center so the pupils peek out. Looks goofy and fun.

Let pops stand until fully set. In a cool room, this takes 20–30 minutes. You can chill them for 10 minutes to speed it up, but don’t leave too long or you risk condensation later.

Taste and texture notes (so you can tune sweetness)

• Sweetness scale: Allulose is about 70% as sweet as sugar. Erythritol is close to 70–75% too, but can feel “cooling.” If you’re new to low-carb sweeteners, try half allulose, half erythritol for balance.
• Cake softness: Almond flour gives a tender crumb. Coconut flour is powerful and dries fast, so we use only 2 tablespoons for structure. Don’t add more unless you must.
• Coating snap: Cocoa butter sets firm. Coconut oil softens the bite. If you love a snappier shell, use less coconut oil. If you like softer, use the full amount.

Carb counts (rough guide)

Values will change with your brands and size. For 22 pops:

• Per pop: about 2.5–3.5g net carbs, 120–140 calories, 11–12g fat, 3–4g protein.
  Using allulose tends to reduce net counts slightly compared with erythritol blends, but check your labels. Always.

Make-ahead and storage

• Room temp for serving: 2–3 hours is fine if your space is cool and dry.
• Fridge: store in an airtight box up to 5 days. Let them sit out 10–15 minutes before eating for best texture.
• Freeze: place set pops on a tray to freeze solid, then transfer to a freezer bag. Keep up to 2 months. Thaw in the fridge overnight and then bring to room temp. If you see tiny droplets, don’t panic—condensation dries.

Tip: If you live in a warm or humid place, add a teaspoon of cocoa butter back to the coating to help it set firmer. A small fan on the counter helps the shell set smooth too.

How to fix common hiccups

• Pops cracking after dipping: Cake balls were too cold or coating too hot. Let balls sit out 5 minutes and let coating cool a bit before dipping.
• Pops sliding off the stick: Dough too soft or the stick joint didn’t set. Add a spoon of almond flour to the dough, and make sure you dip the stick tip in coating before inserting.
• Coating streaky or grainy: Sweetener not fully dissolved. Warm gently and whisk. Sift the powdered sweetener next time.
• Bumpy finish: Coating too thick or set too quickly. Thin with a tiny splash of melted coconut oil, or warm the cup 5 seconds and stir well.
• Eyes won’t stick: Bandage lines set already. Pipe a fresh dot of coating and stick the eye onto that “glue.”

Flavor twists that still keep carbs low

• Pumpkin spice cake pops: Add 2 teaspoons pumpkin pie spice and 1 tablespoon pumpkin puree to the cake batter; bake 2–3 minutes longer. Tastes like a latte in a costume.
• Mocha mummies: Add 1 teaspoon instant espresso to the cake batter. For the coating, use vanilla as is; the coffee note under the shell is very nice.
• Coconut mummies: Swap almond milk for canned coconut milk (light). Add ½ teaspoon coconut extract to the cake. Sprinkle unsweetened shredded coconut on the bandages before set for “dusty” wraps.
• Berry mummy eyes: Dot the eye pupils with a tiny swipe of sugar-free raspberry jam instead of chocolate for a cheeky red glow. It’s Halloween, we’re allowed.

Dairy-free or nut-free adjustments

• Dairy-free: Use coconut oil instead of butter in the cake and binder. Replace cream cheese with a thick dairy-free cream cheese. Use coconut milk powder in the coating.
• Nut-free: Almond flour is central to the texture, but if you must avoid nuts, try sunflower seed flour (same weight as almond flour). Expect a slightly darker crumb and a softer dough; add 1 extra teaspoon coconut flour if too moist.

Exact timing plan (so you can schedule a party tray)

• Bake and cool cake: 30–40 minutes
• Mix binder and crumble: 10 minutes
• Roll and chill: 30 minutes
• Melt coating and tag sticks: 15 minutes
• Dip and set: 30 minutes
• Add bandages and eyes: 20 minutes
• Buffer and cleanup: 15 minutes

You can split the work. Bake and roll one evening, dip and dress the next day. I often shape the balls while streaming a show—makes the time pass nice and easy.

Why cocoa butter for the shell?

Cocoa butter is the fat from cocoa beans. It’s what gives white chocolate its clean snap and that soft vanilla-cocoa smell. For keto folks, it’s handy because it sets without sugar and keeps the coating firm at room temp. Combine it with a little coconut oil to prevent a “too hard” shell, and cream powder for body—that’s how you get a real white chocolate vibe without the sugar.

If you only have sugar-free white chips, go ahead and melt them low and slow. They work. Just mind the heat; they burn quick. Add a teaspoon of coconut oil for smoother dipping.

Shaping tips for tidy, even pops

• Use a cookie scoop for even size. Uneven pops make dipping harder because the heavy ones slide.
• Warm hands will melt the fat in the dough. Wash your hands in cold water and dry before rolling if things feel sticky.
• If you see hairline cracks before dipping, roll again lightly. Cracks show under a white shell.
• Always chill the shaped balls. This is the difference between pro and messy.

A short story from my kitchen (a small lesson)

The first time I made keto cake pops for a kid party, I learned two things fast: children do not care about your macros, and adults will swipe the “good” looking ones before kids can blink. Half the tray vanished while I was still piping the last mummies. So here’s my strategic move now: make two cups of coating. Use the first cup to do a thin dip for all pops, let it set, then do a quick second dip. The shell looks smoother, more even. People fight less over the “pretty” ones. Also, save a few imperfect pops for taste testing. Call it quality control. Not a single person objects.

Step-by-step recap (for easy screenshot)

• Bake almond flour cake, cool completely.
• Whip cream cheese binder.
• Crumble cake, mix in binder until it holds.
• Roll into 1-inch balls, chill 20–30 minutes.
• Melt cocoa butter + coconut oil; whisk in powdered sweetener, cream powder, vanilla, salt.
• Dip stick tips in coating; insert into balls; chill 10 minutes.
• Dip pops, tap off extra, stand to set.
• Pipe mummy “bandages,” add eyes, let set.
• Store chilled in airtight box. Serve slightly cool.

Serving ideas

• Stand them in a small pumpkin lined with rice or beans inside. Looks cute on a table.
• Tie a tiny ribbon on each stick. White or black works.
• For a party tray, mix mummy pops with plain vanilla pops and a few dusted with sugar-free cocoa powder. A little variety, same base recipe.

Ingredient swaps you can trust

• Butter → Coconut oil: 1:1 by volume. Flavor shifts a bit toward coconut.
• Almond milk → Any unsweetened nut or seed milk: keep the liquid amount the same.
• Powdered allulose → Powdered erythritol: use the same volume, then taste. Sometimes needs a teaspoon more.
• Heavy cream powder → Coconut milk powder: 1:1. Coating may be slightly creamier with dairy, but coconut is lovely too.

Clean-up tips (so you don’t hate me after)

• Keep the coating cup warm while dipping, but not hot. If it gets firm, short bursts in the microwave do the trick.
• Wipe your spoon and piping tip with a warm, damp towel between pops for cleaner lines.
• Let leftover coating set in the cup, then pop it out and store in a bag. You can re-melt for another batch later. No waste.

Sweeteners

If you notice a cooling feel on the tongue, that’s erythritol. To calm it:

• Use half erythritol, half allulose.
• Add a drop or two of liquid stevia or monk fruit to bump sweetness without more bulk.
• Let pops rest overnight; the effect seems softer the next day.

If the coating tastes too sweet (it happens, we all pour heavy some days), add a pinch more salt and ¼ teaspoon vanilla. Salt balances, vanilla deepens. Don’t keep adding cocoa butter or you might make the shell too thick.

Safety and shelf life notes

• Because there’s cream cheese inside, I prefer to keep these chilled if not serving within a couple hours.
• Transport in a cooler bag if you’re taking them to a school event or office party.
• Label as “contains nuts” due to almond flour. People appreciate the heads-up.

Conclusion

You can make these. Promise. Keto baking can feel fussy, but this recipe gives you wide lanes. The cake is simple, the binder is forgiving, and the coating sets like a dream once you catch the rhythm. The bandages don’t need to be perfect—mummies are messy by nature. Crooked lines and goofy eyes actually look better than a straight-edge job.

Make them small, keep the coating warm, and give yourself time to let each stage set. That’s the whole game. The rest is just fun.

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