FREE 5-Ingredient Recipe EBook

• My Healthy Cake Pops Are A Healthier Twist On My Kids’ Favorite
• Ingredients & Substitutions
• How To Make Healthy Cake Pops
• My Recipe Tips
• Healthy Cake Pops (Sugar Free) Recipe card
• More Healthy Bite-Sized Treats
• Recipe Reviews

My Healthy Cake Pops Are A Healthier Twist On My Kids’ Favorite

My kids love the cake pops from Starbucks — like, beg for them every time we go. So these healthy cake pops have been on my list for a while, and I finally made them as a homemade, sugar-free version. And honestly? I think they’re even better. The texture is super close to the ones from the store. They’re fudgy and moist on the inside, with a smooth, rich chocolate coating on the outside. Here’s why I love this version:

• Healthier for you ingredients – Almond flour and monk fruit sweetener create that fudgy, fluffy texture without added sugar. I used sugar-free white chocolate chips for a smooth, bakery-style coating that actually sets.
• Customizable toppings – This was one of those rare times I used regular sprinkles for my kids (gotta pick your battles!), but I usually stick with my homemade sugar-free ones or naturally colored sprinkles when I can. I’ve also shared more topping ideas below if you want to mix it up.
• Perfect for parties – I love these for birthdays, Mother’s Day , Easter , a baby shower, or even Valentine’s Day , but they’re just as great to keep in the fridge for a quick sweet bite. They freeze well too, so they’re easy to prep ahead.

They’re fun, easy, and so satisfying. Grab your cake pop sticks and make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my healthy cake pops recipe, what each one does, and substitution options. For measurements, see the recipe card .

Cake:

• Butter – I usually use grass-fed butter for the flavor and nutrition, but any unsalted butter works. Coconut oil should work too, though I haven’t tested that swap in this homemade cake pops recipe.
• Besti Monk Fruit Allulose Blend – This is my go-to sweetener for a soft, tender cake that tastes like it’s made with real sugar. Other sweeteners can work, but I’ve found they often make the cake drier or gritty. If you need a substitute, check my sweetener conversion chart for the right amount.
• Eggs – Room temperature eggs help everything mix more smoothly.
• Almond Milk – I like making my homemade version , but any unsweetened milk alternative should work here. Just check the label to make sure there’s no added sugar.
• Sour Cream – Adds moisture and a subtle tang that balances the sweetness. Full-fat Greek yogurt makes a good substitute if that’s what you have.
• Vanilla Extract – For the best flavor, I always go with a high-quality vanilla. You really can taste the difference.
• Cocoa Powder – Make sure it’s unsweetened. I prefer Dutch-processed cocoa powder for its deep, smooth flavor, but regular or even raw cacao powder will work if needed.
• Wholesome Yum Almond Flour – I use this one because it’s finely ground and makes the cake texture smooth and fluffy. Many other brands are coarser and can leave the cake a little grainy. I don’t recommend coconut flour here because it absorbs too much liquid and will dry out the cake.
• Baking Powder – Gives the cake lift and helps it rise evenly. Just make sure yours is fresh!

Frosting:

• Butter – This helps the frosting whip up smooth and creamy. Let it soften at room temp for easier mixing.
• Besti Powdered Monk Fruit Allulose Blend – You can use other powdered sweeteners, but I’ve found this one blends the smoothest.
• Heavy Cream – This helps loosen the frosting to just the right consistency. If you’re dairy-free, you can swap in coconut cream (just the solid part from a chilled can), not coconut milk.
• Cocoa Powder
• Vanilla Extract

Coating:

• Sugar-Free White Chocolate Chips – I use white chocolate for that classic cake pop look, but any sugar-free candy melts will work. Dark or milk chocolate versions give them a richer, more intense flavor.
• Sugar-Free Sprinkles – You can sometimes find these online , but they can be hit or miss. I usually make my own so I can control the ingredients and colors. It’s easier than you’d think and fun to customize for holidays or birthdays.

VARIATION: No sugar-free sprinkles on hand?

• Finely crushed nuts (I like using pecans or almonds)
• Crumbled no sugar chocolate chip cookies
• A drizzle of sugar free chocolate syrup or caramel sauce (this will need to be refrigerated to set)
• A plain chocolate dip is still super cute and keeps the carbs even lower.

How To Make Healthy Cake Pops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the cake batter. In a large bowl, beat the butter and Besti until light and fluffy. Mix in the eggs, almond milk, sour cream, and vanilla. Then add the almond flour, cocoa powder, and baking powder, and beat again until the batter is smooth.
2. Bake and cool. Spread the batter into a baking pan and smooth the top. Bake until set, then let it cool completely in the pan.
3. Whip up the frosting. Beat the butter until creamy, then mix in the cocoa powder, powdered Besti, and vanilla. Add heavy cream until smooth and fluffy. Once the cake is cool, crumble it into a bowl and mix in the frosting until fully combined.

1. Form the pops. Roll the mixture into balls and insert a stick into each one. I like to chill them at this point to help them hold their shape.
2. Melt the chocolate. Microwave the chocolate chips in short bursts, stirring in between, until melted and smooth.
3. Dip and decorate. Dip the cake pops into the melted chocolate, then roll or sprinkle with your toppings of choice. Set them on a parchment-lined baking sheet and let them rest until the coating is set.

My Recipe Tips

• If you’re using a light-colored or glass pan, you might need to bake it a little longer to make sure the center sets properly. I used this dark nonstick pan for this recipe and loved how evenly it baked and how easy it was to clean.
• You could stir the frosting by hand in a pinch, but I really recommend a hand mixer. This one whips the frosting until it’s light and fluffy, which helps hold the cake pops together better and gives them that smooth, truffle-like bite.
• After forming the cake balls, I chill them for at least 30 minutes. It helps them stay firm and keeps the coating smooth when dipping.
• I always melt a small amount of chocolate before assembling and dip each cake pop stick ( I use these ones ) into the chocolate before inserting it into the cake ball. It firms up as it chills and helps keep the cake pops from sliding off later. This is especially helpful if you’re making them ahead.
• How do I keep the coating from cracking? Let the chilled cake balls sit at room temperature for a few minutes before dipping. If they’re too cold, the warm chocolate can cause the coating to crack as it sets.
• After dipping, I place the cake pops on a parchment-lined baking sheet or stick them into a block of foam. The foam helps keep them upright and polished looking for parties or gifting.
• Can I use a box cake mix for cake pops? You can, but I don’t. Most boxed cakes are high in sugar and carbs, and I made this recipe with almond flour and Besti to keep it both sugar-free and gluten-free.

Ingredients

Tap underlined ingredients to see the ones I use.

Cake:

• 3/4 cup Unsalted butter (softened) ▢
• 1 3/4 cup Besti Monk Fruit Allulose Blend ▢
• 6 large Eggs ▢
• 1/2 cup Unsweetened almond milk ▢
• 1/2 cup Sour cream ▢
• 1/2 tbsp Vanilla extract ▢
• 1 cup Dutch processed cocoa powder ▢
• 3 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 1 pinch Sea salt ▢

Frosting:

• 3/4 cup Butter (softened) ▢
• 5 tbsp Dutch processed cocoa powder ▢
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1/2 tsp Vanilla extract ▢
• 1/2 tbsp Heavy cream ▢

Coating:

• 3 1/2 cups Sugar-free white chocolate chips (melted) ▢
• 1 cup Sugar-free sprinkles * ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Cake:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 x 13 inch pan with parchment paper.
2. In a large bowl, beat together the Besti and butter, until fluffy.
3. Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
4. Beat in the almond flour, cocoa powder, baking powder, and sea salt, until the batter is smooth.
5. Spread the batter in the pan and smooth the top with a spatula. Bake for 25-35 minutes , until the top springs back and an inserted toothpick comes out clean. Cool completely in the pan.

Frosting:

1. Meanwhile, using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
2. Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once ingredients are incorporated. Beat for about 30 seconds on high.
3. Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

Cake Pops:

1. Line a baking sheet with parchment paper and set aside.
2. Once cake has fully cooled, crumble cake into a large bowl.
3. Add the frosting and stir until crumbled cake and frosting are combined.
4. Form the cake mixture into approximately 1 1/2 inch (3.8 cm) balls and set aside.
5. Insert a cake pop stick into each cake ball. (Optional tip: You can dip the tip of stick into melted chocolate before inserting to help secure.)
6. Add the white chocolate chips to a large bowl and microwave using 20 second intervals, until melted.
7. Dip the cake balls into the melted chocolate and then dip into the sprinkles. Place on a parchment lined baking sheet, until set.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cake pop

• Tips: Check out my recipe tips above to help you get smooth frosting, perfect coating, and cake pops that turn out bakery-worthy every time.
• Store: Keep the cake pops in an airtight container in the fridge. They stay fresh for several days and the coating holds up really well.
• Freeze: I freeze the finished cake pops in a single layer first, then transfer them to a container or bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge.
• FYI: You can find sugar-free sprinkles here , or if you have trouble finding ones without sugar, you can always make this plain chocolate dipped without sprinkles, too.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cake Pops

More Healthy Bite-Sized Treats

If you enjoyed these easy cake pops, you’ll love these other healthy bite-sized treats that are just as simple to make:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Healthy Cake Pops (Sugar Free)

My healthy cake pops recipe is rich, fudgy, and sugar free, with almond flour and healthy chocolate frosting that tastes like the real thing.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/cake-pops/

Ingredients

Cake:

• 3/4 cup Unsalted butter (softened)
• 1 3/4 cup Besti Monk Fruit Allulose Blend
• 6 large Eggs
• 1/2 cup Unsweetened almond milk
• 1/2 cup Sour cream
• 1/2 tbsp Vanilla extract
• 1 cup Dutch processed cocoa powder
• 3 1/2 cups Wholesome Yum Blanched Almond Flour
• 1 tbsp Baking powder
• 1 pinch Sea salt

Frosting:

• 3/4 cup Butter (softened)
• 5 tbsp Dutch processed cocoa powder
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend
• 1/2 tsp Vanilla extract
• 1/2 tbsp Heavy cream

Coating:

• 3 1/2 cups Sugar-free white chocolate chips (melted)
• 1 cup Sugar-free sprinkles *

Instructions

Cake:

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 x 13 inch pan with parchment paper.
2. In a large bowl, beat together the Besti and butter, until fluffy.
3. Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
4. Beat in the almond flour, cocoa powder, baking powder, and sea salt, until the batter is smooth.
5. Spread the batter in the pan and smooth the top with a spatula. Bake for 25-35 minutes , until the top springs back and an inserted toothpick comes out clean. Cool completely in the pan.

Frosting:

1. Meanwhile, using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
2. Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once ingredients are incorporated. Beat for about 30 seconds on high.
3. Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

Cake Pops:

1. Line a baking sheet with parchment paper and set aside.
2. Once cake has fully cooled, crumble cake into a large bowl.
3. Add the frosting and stir until crumbled cake and frosting are combined.
4. Form the cake mixture into approximately 1 1/2 inch (3.8 cm) balls and set aside.
5. Insert a cake pop stick into each cake ball. (Optional tip: You can dip the tip of stick into melted chocolate before inserting to help secure.)
6. Add the white chocolate chips to a large bowl and microwave using 20 second intervals, until melted.
7. Dip the cake balls into the melted chocolate and then dip into the sprinkles. Place on a parchment lined baking sheet, until set.

Maya’s Recipe Notes

Serving size: 1 cake pop

• Tips: Check out my recipe tips above to help you get smooth frosting, perfect coating, and cake pops that turn out bakery-worthy every time.
• Store: Keep the cake pops in an airtight container in the fridge. They stay fresh for several days and the coating holds up really well.
• Freeze: I freeze the finished cake pops in a single layer first, then transfer them to a container or bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge.
• FYI: You can find sugar-free sprinkles here , or if you have trouble finding ones without sugar, you can always make this plain chocolate dipped without sprinkles, too.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)