Keto Halloween Chocolate Pumpkin Cake Pops (Dipped in Sugar-Free White Chocolate)

You ever bake something, take one bite, and instantly think “Okay… why haven’t I made this sooner?”
That was me with these keto Halloween chocolate pumpkin cake pops.

They’re soft, rich, full of cozy fall flavor, plus they’re dipped in sugar-free white chocolate. Basically, they taste like a fancy treat you’d find in a coffee shop… but without all the sugar or carbs.

And they’re not just good. They’re Halloween-party good.
Like kid-approved, adult-devoured, gone-in-10-minutes kind of good.

But here’s the real secret: They’re super easy to make. I’m talking no crazy kitchen tools, no decorating degree needed, no ingredients that sound like they belong in a science lab.

So if you’re low-carb, keto, or just avoiding sugar this Halloween, this one’s for you.

Why You’ll Want to Make These (Even If You’re Not Keto)

Let’s keep it real for a sec. Most sugar-free Halloween desserts… taste like sadness. They either fall apart, taste like cardboard, or have that weird aftertaste you just can’t ignore.

These cake pops don’t do that.

They’re:

• Soft and fudgy on the inside, like a brownie met a pumpkin pie.
• Covered in a smooth, creamy shell of white chocolate that actually melts in your mouth.
• Sweetened just enough—without knocking you out of ketosis.

And if you want to decorate them? That part’s fun too. You can go spooky, cute, classy—whatever vibe you’re into this year.

What You’ll Need (Simple Ingredients, Nothing Fancy)

This recipe makes about 20 cake pops depending on how big you roll them. You can double or cut it in half easily too.

Dry Ingredients:

• 1 cup almond flour (fine, not the coarse kind)
• 1/4 cup unsweetened cocoa powder (dark or regular works)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional but nice)

Wet Ingredients:

• 3 large eggs
• 1/2 cup pumpkin puree (not pie filling, just plain pumpkin)
• 1/3 cup keto-friendly sweetener (erythritol, allulose or monk fruit blend)
• 1/3 cup butter, melted and cooled a bit
• 1 tsp vanilla extract

For the Coating:

• 1 cup sugar-free white chocolate chips (brands like ChocZero or Lily’s work great)
• 1 tsp coconut oil (helps with melting)

Optional Decorations:

• Sugar-free sprinkles
• Crushed keto cookies
• Unsweetened shredded coconut
• Melted dark chocolate for drizzling

What About Cake Pop Sticks?

You can grab cake pop sticks online or at craft stores. But honestly? Toothpicks or small skewers work just fine if you’re not trying to be Pinterest-perfect.

If you want to skip the stick completely, just call them truffles and move on with your life. No one’s gonna complain when they taste them.

Step-by-Step: How to Make Keto Halloween Chocolate Pumpkin Cake Pops

Step 1: Preheat and Prep

• Heat your oven to 350°F (175°C).
• Line an 8×8 baking pan with parchment paper, or grease it well with butter or coconut oil.

Step 2: Mix the Dry Stuff

In a medium bowl, mix together:

• Almond flour
• Cocoa powder
• Baking powder
• Salt
• Cinnamon
• Nutmeg (if using)

Give it a quick whisk to break up any clumps.

Step 3: Mix the Wet Stuff

In a larger bowl, whisk:

• Eggs
• Pumpkin puree
• Sweetener
• Melted butter
• Vanilla

Whisk until it looks smooth and slightly fluffy.

Step 4: Combine and Bake

Slowly add the dry ingredients into the wet ingredients. Stir just until everything’s blended—don’t overmix or it’ll turn out dense.

Pour the batter into your prepared pan and spread it evenly.

Bake for about 20 to 25 minutes, or until a toothpick in the center comes out mostly clean. Don’t overbake it—it’s better a little soft than bone-dry.

Let it cool completely before the next step. Pop it in the fridge for faster cooling if you’re impatient like me.

Turning Cake into Cake Pops

Here comes the fun part. Once your cake is cool:

Step 5: Crumble the Cake

• Use your hands or a fork to break the cake into fine crumbs in a large bowl.
• If you notice any harder corner pieces, toss them out or eat them as a snack.

Step 6: Roll Into Balls

Now, roll the crumbs into small balls—about 1 to 1.5 inches wide. Think ping pong ball size.

If it’s too crumbly, add a tiny bit of softened cream cheese or butter—just enough to help them hold together.

Place them on a lined baking sheet and chill them for 30 minutes. This helps them stay firm when dipping.

Dipping Time: Sugar-Free White Chocolate Magic

Melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth.

If you’re using sticks:

• Dip the end of each stick into the chocolate, then push it halfway into a cake ball. This helps it stay put.
• Let them chill for 10 more minutes.

Step 7: Coat and Decorate

Dip each ball into the melted chocolate. Use a spoon to help coat them fully if needed.

Tap off the extra chocolate and add your decorations while the coating is still wet.

Place the finished cake pops upright in a block of foam or on parchment to dry.

If the chocolate starts to harden while you’re working, just reheat it gently.

Decoration Ideas (Make It Yours)

This is where you can have fun and get Halloween-y.

Here are a few fun ideas:

• Ghosts: Use white chocolate, then draw faces with melted dark chocolate or food-safe markers.
• Pumpkins: Tint your white chocolate with a bit of orange food coloring (or turmeric for a natural option), then add a pumpkin “stem” using a small sprinkle or nut piece.
• Mummies: Dip, let dry, then drizzle extra white chocolate like bandages. Add sugar-free candy eyes if you’ve got them.
• Classic Spooky Sprinkles: Use keto sprinkles or crushed nuts for texture and color.

Don’t stress about making them perfect. Imperfect cake pops still taste perfect.

Storage Tips (If They Last That Long)

Once dipped and dried, these cake pops store great in the fridge. Just keep them in an airtight container.

They’ll stay fresh for about 5 days. You can also freeze them (just skip the stick before freezing). Let them thaw in the fridge overnight.

Are These Actually Keto?

Yep. These cake pops come in at around 2-3 net carbs each, depending on the exact chocolate and sweetener you use.

No flour, no sugar, no weird syrups. Just regular ingredients that taste like the real deal.

Here’s the full estimated nutrition per cake pop:

• Calories: 95-110
• Fat: 8-9g
• Net Carbs: 2-3g
• Protein: 2-3g

Not bad for something that tastes like dessert-dessert, not “diet food.”

What If You Don’t Have Pumpkin?

You can sub pumpkin with mashed cooked sweet potato or butternut squash, but just keep in mind the carbs will go up a little.

If you want to skip it completely, just replace with 1/3 cup sour cream or Greek yogurt. You’ll miss a bit of the fall flavor, but it’ll still work.

Personal Note: The First Time I Made These…

I made these for a neighborhood Halloween bonfire last year. Figured they’d be “just for me” since most people weren’t keto.

Well, jokes on me. Every single one disappeared before I even got a second.

Nobody could tell they were sugar-free. One guy even asked if they were from Starbucks (I’m still bragging about that, honestly).

So yeah, now I double the batch every time. Lesson learned.

Final Tips (From Someone Who’s Screwed These Up)

Here’s what I wish I knew the first time:

• Chill your cake balls. Don’t skip this or they’ll fall off the stick.
• Use a tall cup for dipping. It’s way easier than a bowl.
• Taste your batter. Some sweeteners are stronger than others—adjust if needed.
• Don’t rush the chocolate. Melting too fast = clumps and sadness.

And That’s It

Keto Halloween cake pops that look festive, taste amazing, and won’t throw your macros off a cliff.

No guilt, no sugar, and no weird stuff. Just soft, rich chocolate pumpkin cake, dipped in silky white chocolate, with whatever Halloween look you’re going for.

Whether you’re throwing a party, bringing them to work, or just want a treat while watching scary movies—you’re covered.

Make them spooky. Make them cute. Make them messy. Just make them.

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