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Keto Mummy Cake Pops With Vanilla Coating Recipe

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Easy keto mummy cake pops with soft almond cake and a smooth sugar free vanilla coat. Clear steps, simple tools, cute for Halloween or parties. Low carb, kid friendly.

Ingredients

Scale

Cake

  • 1 ½ cups almond flour

  • 2 tbsp coconut flour

  • ½ cup powdered allulose (or erythritol)

  • 1 ½ tsp baking powder

  • ¼ tsp fine salt

  • 3 large eggs, room temp

  • ¼ cup unsalted butter, melted

  • ¼ cup unsweetened almond milk

  • 1 ½ tsp vanilla extract

Binder

  • 3 oz cream cheese, softened

  • 1 tbsp butter, softened

  • 2–3 tbsp powdered allulose

  • ½ tsp vanilla extract

  • Pinch salt

Vanilla coating

  • 6 oz cocoa butter (chips or chopped)

  • 2 tbsp coconut oil

  • ½ cup powdered allulose, sifted

  • 1 tbsp heavy cream powder or coconut milk powder

  • 1 tsp vanilla extract

  • Tiny pinch salt

Extras

  • Candy eyes (sugar free) or a few squares sugar free dark chocolate for pupils

  • 20–24 lollipop sticks

Instructions

  • Heat oven to 175°C / 350°F. Line an 8×8 inch pan with parchment.

  • Whisk almond flour, coconut flour, baking powder, salt, and powdered sweetener.

  • Whisk eggs, melted butter, almond milk, and vanilla.

  • Stir wet into dry until just mixed. Spread in pan. Bake 16–20 mins, till a toothpick has a few moist crumbs. Cool fully.

  • Beat binder: cream cheese, butter, powdered sweetener, vanilla, pinch salt, till smooth.

  • Crumble cooled cake in a bowl. Add binder a spoon at a time. Mix with hands till it holds like soft dough.

  • Scoop 1-inch balls (20–24). Roll smooth. Chill 20–30 mins.

  • Melt coating: warm cocoa butter with coconut oil in short bursts, stirring. Whisk in powdered sweetener, cream powder, vanilla, and salt. Let thicken a bit.

  • Dip the end of each stick in coating, then push halfway into a cake ball. Chill 10 mins to set the joint.

  • Dip each pop in coating. Lift, turn, and tap your wrist to shake off extra. Stand upright to set.

  • Pipe thin “bandage” lines with thickened coating. Add candy eyes while still wet (or dot dark chocolate pupils, then add small white dots).

  • Let set. Store chilled in a sealed box up to 5 days, or freeze up to 2 months.

Notes

  • If pops crack: coating was too hot or balls too cold. Let balls sit 5 mins and let coating cool slightly.

  • If pops slide: dough too soft. Mix in 1–2 tsp almond flour; always set the stick joint first.

  • Allulose gives a softer bite; erythritol sets a bit firmer and can feel cooling. A 50/50 blend works well.

  • Dairy free: swap butter for coconut oil and use dairy free cream cheese; use coconut milk powder in coating.

  • Nut free: try sunflower seed flour in place of almond flour (same amount by weight). You may need 1 extra tsp coconut flour if dough feels wet.

  • Make ahead: shape and chill balls a day early; dip and decorate the next day.

  • Serving: let pops rest 10–15 mins out of the fridge for best texture.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-mummy-cake-pops-with-keto-vanilla-coating/