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April 21, 2014

Salted Caramel Cake Pops – Low Carb and Gluten-Free

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Sweet gluten-free chocolate pound cake and low carb salted caramel in a delicious Starbucks copycat recipe. These Low Carb Salted Caramel Cake Pops will satisfy any sweet tooth.

When I first encountered cake pops, I was quite dumbfounded by them. I was already well set in my low carb ways at that point, so I wasn’t drawn to them so much for their promise of a sweet treat, but more because they struck me as simply brilliant. I am quite sure that the idea of crumbling a cake, mixing in a little frosting, rolling it into little balls, sticking lollipops into them and dipping them in chocolate would never have occurred to me in a million years. I have a lot of great ideas but that one was best left to someone else to invent. And some people get wildly creative with their cake pops. I’ve seen snowmen and Christmas ornaments and a veritable menagerie of animal-shaped cake pops and I marvel at them. That sort of thing is simply beyond my ken and I’m okay with that. But I can certainly admire them from afar.

Low Carb Gluten-Free Chocolate Cake Pops with Salted Caramel

When cake pops started showing up in my local Starbucks, I had to smirk a little. I don’t blame them one bit for jumping on that train, because kids and adults alike love cake pops. They’re cute, they’re sweet and they can be very eye-catching in their pretty pastels or bright colours. But the ones that always catch my eye are the dark chocolate cake pops. It’s the chocoholic in me, I suppose. I’d happily by-pass all the pretty pinks and greens and blues for the intense dark brown. Add a little salted caramel on top and now you’ve really got my attention.

Low Carb Sugar-Free Salted Caramel Cake Pops

I’ve long eyed those Salted Caramel Cake Pops at Starbucks, thinking it wouldn’t be all that hard to  make my own healthier, low carb version. And then providence gave me the little push I needed in the form of some cake that didn’t come out of the pan in one piece. I was trying to make muffin tops out of my Low Carb Chocolate Pound Cake and I apparently didn’t grease the pan very well because they stuck like mad. Not one to waste good food, I took all the bits and pieces and popped them into a bag and stuck them in the freezer for a time when I wanted to give my low carb cake pops a go.

I will tell you that I wasn’t all that well prepared when I did decide to make my cake pops, as I discovered I only had 10 lollipop sticks in the house. So I made those and turned the rest into cake balls or cake truffles, whichever you prefer. Although it’s always fun eating things from a stick, it doesn’t make a bit of difference to how they taste!

Print
Keto Salted Caramel Cake Pops
Prep Time
1 hr
Total Time
1 hr
 

Sweet low chocolate pound cake and low carb salted caramel in a delicious Starbucks copycat recipe. These Low Carb Salted Caramel Cake Pops will satisfy any sweet tooth.

Course: Dessert
Cuisine: American
Keyword: keto cake pops, salted caramel cake pops
Servings: 18 servings
Calories: 228 kcal
Ingredients
  • 1 recipe Keto Chocolate Pound Cake baked and cooled
  • 1 recipe Sugar-Free Caramel Sauce cooled
  • 1/2 tsp caramel extract or vanilla extract
  • 4 ounces sugar-free dark chocolate chopped
  • 1 tbsp powdered Swerve Sweetener
  • Coarsely ground sea salt for sprinkling
Instructions
  1. Line a large baking sheet with parchment or waxed paper. In a large bowl, break up the cooled chocolate pound cake with your hands into crumbs.

  2. Reserve about 2 tbsp of caramel sauce for garnishing cake pops and set aside. Stir the remaining caramel sauce and caramel extract to crumbled cake. Combine well.

  3. Use your hands to squeeze dough together and roll into 1-inch balls. Your dough should be moist enough to hold together very well when squeezed. If not, add a few tbsp of water, one at a time, to the mixture and stir to combine. You should get about 36 balls.
  4. Place the balls on the prepared baking sheet and freeze at least one hour.

  5. When the cake balls are frozen, melt the chocolate in a bowl set above barely simmering water (the bottom of the bowl should not touch water), stirring until smooth.

  6. Dip the tip of a lollipop stick into chocolate and press into the centre of a frozen cake ball, then dip the cake pop into the chocolate, turning to coat.
  7. Tap the lollipop stick gently against side of bowl to remove excess chocolate. Turn the pop a few times above bowl of chocolate to catch any stray drips.

  8. Push the tip of the lollipop stick into styrofoam and let set. Repeat with remaining cake balls and sticks.

  9. If the cake balls start to soften too much, return them to the freezer (they are easier to work with and chocolate coating adheres better and hardens faster when they are frozen).

  10. When the pops are all set, combine reserved caramel sauce and powdered Swerve in a small bowl until smooth (if your caramel has hardened, warm it gently in the microwave).

  11. Cut the very tiniest tip off the corner of a ziploc bag. Spoon the caramel mixture into ziploc and pipe over teh cake pops. Sprinkle each with a few grains of sea salt.

  12. To make cake truffles instead of pops, simply dip the frozen balls in chocolate with a fork, tapping off excess. Return to parchment or waxed lined baking sheet and let set, then continue with remaining directions.

Recipe Notes

Serves 18. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.

238 Calories; 20g Fat (72.8% calories from fat); 7g Protein; 10g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 310mg Sodium

Nutrition Facts
Keto Salted Caramel Cake Pops
Amount Per Serving (2 pops or truffles)
Calories 228 Calories from Fat 177
% Daily Value*
Fat 19.7g30%
Carbohydrates 8g3%
Fiber 4g16%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.

Starbucks Copycat Salted Caramel Cake Pops or Cake Balls

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Filed Under: Gluten Free, Keto Cakes, Low Carb, Other Desserts Tagged With: almond flour, pound cake, salted caramel

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. [email protected] says

    April 21, 2014 at 7:16 am

    These look fantastic! You’ve outdone yourself!! I want to eat a whole lot more than just one that’s for sure!
    (Can you delete my first comment, name was all messed, too early to type fast lol!)

    Reply
  2. Jocelyn (Grandbaby Cakes) says

    April 21, 2014 at 8:08 am

    These look absolutely amazing!

    Reply
  3. Becca from ItsYummi! says

    April 21, 2014 at 8:37 am

    These look crazy good, Carolyn! I”m a salted caramel addict!

    Reply
    • Carolyn says

      April 21, 2014 at 8:51 am

      I know, me too. And now that I’ve finally created a decent low carb one, I can’t get enough!

      Reply
  4. Jessica @ A Kitchen Addiction says

    April 21, 2014 at 2:07 pm

    I’m all about chocolate and salted caramel!

    Reply
  5. Stacy | Wicked Good Kitchen says

    April 21, 2014 at 4:54 pm

    Carolyn, your cake pops look phenomenally good! Such pretty photography, too. Thank you for sharing!

    Reply
    • Carolyn says

      April 22, 2014 at 5:44 am

      Thanks, Stacy!

      Reply
  6. Malainie says

    April 22, 2014 at 11:53 am

    These would be a perfect dessert for dinner guests! I don’t have a sweet tooth, so if I even have dessert, I only have one bite.

    Reply
  7. charlotte says

    April 22, 2014 at 2:38 pm

    these look really good!

    Reply
  8. Allie says

    March 31, 2015 at 3:13 pm

    Would chocoperfection bars work in the place of Lily’s?

    Reply
    • Carolyn says

      March 31, 2015 at 4:06 pm

      Probably!

      Reply
  9. Lauren says

    February 12, 2016 at 1:26 am

    I used Chocoperfection for these, and they were DELICIOUS! Thank you so much for the recipe!

    Reply
  10. Becky says

    December 9, 2017 at 6:59 pm

    When I first heard about cake pops they were being made with crumbling the cake, mixing them with icing. I have cake pop pans from Wilton. Do you think the pound cake recipe would work in these pans, thus reducing the calories and carbs? I am going to try baking the cake in these pans, then dipping them in dark chocolate and drizzling with the salted caramel. I think they’ll be less sweet this way.

    BTW, I love your recipes. I’m going to make your pecan pie cheesecake for Christmas. It looks amazing.

    Reply
    • Carolyn says

      December 10, 2017 at 8:36 am

      I don’t have that pan so I can’t be sure but why not give it a try.

      Reply

Trackbacks

  1. The Grapevine: Spring Edition | Maebells says:
    May 22, 2014 at 12:00 pm

    […] fun are these Salted Caramel Cake Pops? Ever since I made the Banana Pudding Bites with Dark Chocolate and Sea Salt I want to put sea salt […]

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  2. Low Carb Salted Caramel Brownie Cupcake Recipe | All Day I Dream About Food says:
    July 16, 2014 at 6:01 am

    […] Low Carb Salted Caramel Cake Pops […]

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  3. Best Low Carb Caramel Sauce Recipe | All Day I Dream About Food says:
    November 30, 2014 at 11:13 am

    […]  Salted Caramel Cake Pops […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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