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LCHF chocolate cake pops

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Cake pops are delicious little bites on a stick. The classic cake pops contain a cake sponge and a lot of sweet cream and sugar coating, which is of course not an option for the LCHF/KETO diet. So I spent a long time searching and trying different combinations of LCHF ingredients to come up with the perfect LCHF chocolate cake pops. And it worked!

INGREDIENTS (for 16 cake pops):

Sponge:

3 eggs
50 g Torras dark chocolate with stevia
30 g Live & love finely ground, defatted organic coconut flour
1 tbsp Live & love erythritol with stevia
1 teaspoon of cream of tartar (baking powder)
vanilla
rum (optional)

Cream:

2 tablespoons mascarpone
1 tbsp finely ground hazelnuts
Live & love finely ground defatted coconut flour organic (optional)

Chocolate coating:

50 g Torras dark chocolate with stevia
70 g Torras dark chocolate drops with stevia
1 teaspoon coconut oil

Other:

Cake pop sticks or wooden skewers
piece of Styrofoam or florist foam
decorations as desired (grated coconut, ground hazelnuts, garnishes, etc.)

First, bake the sponge cake:

Melt the dark chocolate over a water bath. Separate the egg yolks and egg whites and whisk the egg whites until firm peaks start to form. Beat the egg yolks separately with the erythritol with stevia and add the melted dark chocolate, the defatted coconut flour, the cream of tartar, the vanilla and the rum, if desired. If classic dark chocolate and plain erythritol are used instead of Torras dark chocolate and erythritol with stevia, the amount of sweetener should be adjusted or increased. Then stir in the egg whites. Place the sponge cake mixture in a small baking tray lined with baking paper. Bake at 160 degrees for approx. 12-15 minutes. Cool the sponge cake after baking.

How to prepare the mass for the cake pops?

When the sponge cake is baked and completely cooled, break it up and add 2 tablespoons of mascarpone cheese and 1 tablespoon of ground hazelnuts. Mix well and knead (using your hands) to make a firm mixture, similar to soft playdough. The mixture should be neither too soft nor too stiff. It must not be dry and it must not break. If it is too dry, add a little mascarpone cheese. If it is too wet, add a little more defatted coconut flour (just a little). Form into balls, which should weigh between 20-23 grams. If they are bigger they will not stand up nicely on the stick. Refrigerate the cake pops for at least half an hour, or overnight.

Chocolate icing:

When the cake pops are well chilled, prepare the chocolate icing. Melt the rest of the Torras dark chocolate with stevia over a water bath, to which add 70 g of Torras chocolate drops with stevia and a teaspoon of coconut oil.

Prepare the cake pop sticks. You can also use wooden skewers, cut to any length you like.

The following is a very important step that must not be skipped if you want the cake pops to stay on the stick: dip the stick in melted chocolate and then stick it into the cake pop. Make sure the stick stops somewhere in the middle. Repeat this with all the cake pops. Then put them back in the fridge to set the chocolate nicely.

Prepare a narrow pot into which to pour the melted chocolate icing. Dip each ball into the chocolate with a stick and gently shake off any excess chocolate. Stick the coated cake pops in styrofoam or florist's foam so that the chocolate sets nicely. Garnish how you like it.

Enjoy!