A Fall-Inspired, Keto-Friendly Pumpkin Cake Pop Recipe

A Fall-Inspired, Keto-Friendly Pumpkin Cake Pop Recipe

www.bulletproof.com

Want to satisfy your pumpkin spice sweet tooth without loading up on carbs & sugar? Our keto pumpkin cake pop recipe is the perfect solution!

View full recipe on www.bulletproof.com

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Oven
  • Baking pan
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Spatula
  • Baking sheet
  • Cake pop sticks
  • Piping bag
  • Double boiler
  • Cooling rack
  • Refrigerator
  • Parchment paper
  • Spoon
  • Whisk
  • Cake pop stand
  • Plate

Ingredients

  • 1 cup canned pumpkin puree ((not pumpkin pie mix/filling))
  • 5 eggs
  • 1/4 cup Bulletproof Grass-Fed Ghee ((melted))
  • 1 tsp vanilla extract
  • 1-2 tbsp almond milk ((as needed))
  • 1/2 cup coconut flour
  • 3 tbsp Lakanto Golden Monkfruit Sweetener
  • 1 tsp garam masala spice ((or pumpkin spice))
  • 1 tsp baking soda
  • 1 cup Bulletproof Grass-Fed Ghee ((room temperature))
  • 1 tbsp Bulletproof French Vanilla Creamer
  • 1/2-3/4 cup powdered monk fruit or erythritol
  • 1 cup keto-friendly semi-sweet chocolate chips
  • 1 cup keto-friendly white chocolate chips
  • 6 tsp Bulletproof Brain Octane C8 MCT Oil
  • 1 tsp turmeric

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