A Fall-Inspired, Keto-Friendly Pumpkin Cake Pop Recipe
Want to satisfy your pumpkin spice sweet tooth without loading up on carbs & sugar? Our keto pumpkin cake pop recipe is the perfect solution!
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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
Ready to cook this?
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