Low Carb Coconut-Rum Cake Pops
3.4g
Net Carbs
2.1 g
Protein
15.0g
Fat
3.9 g
Fiber
168
Calories
Cooking tip: Fluffy cake and frosting form the center of these delicious and fun cake pops with a perfect hit of rum. We found that mixing the cake and frosting with a hand mixer helped create an even texture for the cake part of these cake pops. Freezing was also important to make sure the cake pops didn’t fall apart when coating with white chocolate.
Ingredients:
- 6 1/2 tablespoons unsalted butter, divided
- 6 tablespoons cream cheese at room temperature, divided
- 3 large eggs
- 2 tablespoons heavy whipping cream, divided
- 1 cup + 2 tablespoons (135g) sugar free powdered monk fruit with erythritol sweetener, divided
- 1/4 cup (28g) finely ground coconut flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon + pinch salt, divided
- 1/4 cup rum, gold suggested
- 1/2 teaspoon rum flavor
- 3/4 cup + 2 tablespoons (70g) unsweetened dried coconut shreds
- 11 tablespoons (154g) white chocolate style, no added sugar baking chips
- 1 tablespoon coconut oil
Directions:
- Heat oven to 350°F. Line a metal 9-inch loaf pan with parchment paper.
- In a small microwave safe bowl melt 1/4 cup butter. Stir in 1 tablespoon cream cheese until well combined.
- In a large bowl use a hand mixer on medium speed to combine eggs, 1 tablespoon cream, and 1/4 cup (30g) sweetener until lightened in color and very frothy, about 3 minutes. Add coconut flour, baking powder and salt, mixing on low until just combined. Pour in melted butter and cream cheese and mix on low until combined. Scrape into prepared loaf pan and bake for 20 minutes, until a toothpick comes out clean and edges are golden brown.
- While cake is baking, stir together rum and 2 tablespoons sweetener. Allow to sit, stirring occasionally.
- Poke holes in the top of the warm cake with a toothpick and pour sweetened rum mix evenly over the cake. Cool at room temperature for 10 minutes, then refrigerate until completely cool, about 30 minutes.
- In a medium bowl use a hand mixer on medium speed to combine 5 tablespoons room temperature cream cheese with 2 1/2 tablespoon room temperature butter until well combined and creamy. Mix in 1 tablespoon cream, rum flavor, and a pinch of salt. Mixing well between additions, add 12 tablespoons sweetener, 3 tablespoon at a time, until creamy frosting has formed.
- Break cooled cake into small chunks and mix on low speed with the frosting until well combined and fluffy, but sticks together. Cover a baking sheet with parchment paper. Form 16 cake balls, about 2 tablespoons cake/frosting mix each. Insert a paper straw into each ball and place in the freezer until exterior is solid, at least 15 minutes.
- Spread coconut shreds on a baking sheet and toast in a 350°F oven until turning golden, about 4 minutes. Remove and set aside to cool.
- In a small heat-resistant bowl, microwave white chocolate style chips and coconut oil in 30 second increments, stirring well between, until melted. Working quickly, dip cake pops in white chocolate to cover in a thin layer, paying special attention to where the straw is inserted. Quickly roll in toasted coconut. Store in the refrigerator for up to 5 days. One cake pop as described is one serving.
