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.
Reserve about 2 tablespoon of caramel sauce for garnishing cake pops and set aside. Stir the remaining caramel sauce and caramel extract to crumbled cake. Combine well.
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 tablespoon of water, one at a time, to the mixture and stir to combine. You should get about 36 balls.
Place the balls on the prepared baking sheet and freeze at least one hour.
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.
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.
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.
Push the tip of the lollipop stick into styrofoam and let set. Repeat with remaining cake balls and sticks.
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).
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).
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.
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.
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