Ingredients:
- 1 serving Strawberry Keto Chow or flavor of your choice
- 1/4 cup fine almond flour (1 ounce)
- 1 Tbsp. powdered erythritol
- 4 Tbsp. unsalted butter cubed
- 1 Tbsp. heavy cream
- 1/2 tsp. extract flavoring of your choice optional*
- 1 cup sugar-free white chocolate chips
- 1 tsp. refined coconut oil
- 8 cake pop sticks
- Assorted gel or paste food colorings, sugar-free sprinkles, candies, & chopped nuts for decorating
- Cake pop or Lolli-pop sticks and a piece of Styrofoam or a small box with holes punched in it to hold the sticks upright while the chocolate sets.
Directions:
- Line a baking sheet or tray with parchment paper.
- In a medium mixing bowl, stir together the Keto Chow, almond flour, and erythritol. Add the butter, heavy cream, and flavor extract (if using) and knead by hand until it comes together. The dough should feel like soft modeling clay.
- Scoop a scant Tbsp. of the dough; roll it into a ball and place on the prepared baking sheet.
- Place a stick in the center of each ball no deeper than halfway. Place in the freezer to chill while you melt the white chocolate for coating.
- Before you melt the chocolate, set up any decorations you want to use. Use small bowls or cups for mixing different colors into the melted chocolate and small dishes for the sprinkles and any other decorations. You will also want to make sure you have something set up to hold the pops after they have been dipped. A piece of Styrofoam or a shoe box poked with small holes will work for this.
- Melt the chocolate by placing it in a microwave safe bowl with the coconut oil and microwaving in 30-seconds bursts, stirring after each time, until the chocolate is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
- If you want to color the chocolate, add a small dab of desired food coloring to the chocolate, stir, and add more as needed to reach desired shade.
- Pull the chilled protein balls from the freezer and dip them one at a time into the chocolate, letting the excess run back into the bowl. The stick will be loose; pull it out of the pop, coat the end in chocolate and place it back in the pop. This will help the stick stay in place once set. Use a small spatula to neaten the look if desired.
- Add sprinkles, chopped nuts, or decorations while the chocolate is still soft. Then place the pop in the prepared Styrofoam or box until set.
- Continue until all the pops are coated. When the chocolate is set, you can decorate them with different colored chocolate with a small piping bag, or a small plastic bag with the corner cut.
- Chill until completely set. Then place each no-bake cake pop individually in plastic wrap or decorative bags, or store them in an airtight container. They will last in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.
Nutrition Facts
No Bake Protein Pops
Serving Size
1 pop
Amount per Serving
Calories
192.5
% Daily Value*
Fat
17.3
g
27
%
Saturated Fat
9.4
g
59
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.68
g
Monounsaturated Fat
3
g
Cholesterol
18.9
mg
6
%
Sodium
106.8
mg
5
%
Potassium
240.45
mg
7
%
Carbohydrates
22.3
g
7
%
Fiber
6.8
g
28
%
Sugar
0.3
g
0
%
Sugar Alcohol
15.11
g
Net Carbs
0.45
g
Protein
4.1
g
8
%
Vitamin A
205
IU
4
%
Vitamin C
15.01
mg
18
%
Calcium
121.8
mg
12
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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