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GET IT NOWMy Healthy Cake Pops Are A Healthier Twist On My Kids’ Favorite
My kids love the cake pops from Starbucks — like, beg for them every time we go. So these healthy cake pops have been on my list for a while, and I finally made them as a homemade, sugar-free version. And honestly? I think they’re even better. The texture is super close to the ones from the store. They’re fudgy and moist on the inside, with a smooth, rich chocolate coating on the outside. Here’s why I love this version:
- Healthier for you ingredients – Almond flour and monk fruit sweetener create that fudgy, fluffy texture without added sugar. I used sugar-free white chocolate chips for a smooth, bakery-style coating that actually sets.
- Customizable toppings – This was one of those rare times I used regular sprinkles for my kids (gotta pick your battles!), but I usually stick with my homemade sugar-free ones or naturally colored sprinkles when I can. I’ve also shared more topping ideas below if you want to mix it up.
- Perfect for parties – I love these for birthdays, Mother’s Day, Easter, a baby shower, or even Valentine’s Day, but they’re just as great to keep in the fridge for a quick sweet bite. They freeze well too, so they’re easy to prep ahead.
They’re fun, easy, and so satisfying. Grab your cake pop sticks and make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my healthy cake pops recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cake:
- Butter – I usually use grass-fed butter for the flavor and nutrition, but any unsalted butter works. Coconut oil should work too, though I haven’t tested that swap in this homemade cake pops recipe.
- Besti Monk Fruit Allulose Blend – This is my go-to sweetener for a soft, tender cake that tastes like it’s made with real sugar. Other sweeteners can work, but I’ve found they often make the cake drier or gritty. If you need a substitute, check my sweetener conversion chart for the right amount.
- Eggs – Room temperature eggs help everything mix more smoothly.
- Almond Milk – I like making my homemade version, but any unsweetened milk alternative should work here. Just check the label to make sure there’s no added sugar.
- Sour Cream – Adds moisture and a subtle tang that balances the sweetness. Full-fat Greek yogurt makes a good substitute if that’s what you have.
- Vanilla Extract – For the best flavor, I always go with a high-quality vanilla. You really can taste the difference.
- Cocoa Powder – Make sure it’s unsweetened. I prefer Dutch-processed cocoa powder for its deep, smooth flavor, but regular or even raw cacao powder will work if needed.
- Wholesome Yum Almond Flour – I use this one because it’s finely ground and makes the cake texture smooth and fluffy. Many other brands are coarser and can leave the cake a little grainy. I don’t recommend coconut flour here because it absorbs too much liquid and will dry out the cake.
- Baking Powder – Gives the cake lift and helps it rise evenly. Just make sure yours is fresh!
Frosting:
- Butter – This helps the frosting whip up smooth and creamy. Let it soften at room temp for easier mixing.
- Besti Powdered Monk Fruit Allulose Blend – You can use other powdered sweeteners, but I’ve found this one blends the smoothest.
- Heavy Cream – This helps loosen the frosting to just the right consistency. If you’re dairy-free, you can swap in coconut cream (just the solid part from a chilled can), not coconut milk.
- Cocoa Powder
- Vanilla Extract
Coating:
- Sugar-Free White Chocolate Chips – I use white chocolate for that classic cake pop look, but any sugar-free candy melts will work. Dark or milk chocolate versions give them a richer, more intense flavor.
- Sugar-Free Sprinkles – You can sometimes find these online, but they can be hit or miss. I usually make my own so I can control the ingredients and colors. It’s easier than you’d think and fun to customize for holidays or birthdays.
VARIATION: No sugar-free sprinkles on hand?
Try one of these simple, healthier coating ideas instead:
- Finely crushed nuts (I like using pecans or almonds)
- Crumbled no sugar chocolate chip cookies
- A drizzle of sugar free chocolate syrup or caramel sauce (this will need to be refrigerated to set)
- A plain chocolate dip is still super cute and keeps the carbs even lower.
How To Make Healthy Cake Pops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the cake batter. In a large bowl, beat the butter and Besti until light and fluffy. Mix in the eggs, almond milk, sour cream, and vanilla. Then add the almond flour, cocoa powder, and baking powder, and beat again until the batter is smooth.
- Bake and cool. Spread the batter into a baking pan and smooth the top. Bake until set, then let it cool completely in the pan.
- Whip up the frosting. Beat the butter until creamy, then mix in the cocoa powder, powdered Besti, and vanilla. Add heavy cream until smooth and fluffy. Once the cake is cool, crumble it into a bowl and mix in the frosting until fully combined.
- Form the pops. Roll the mixture into balls and insert a stick into each one. I like to chill them at this point to help them hold their shape.
- Melt the chocolate. Microwave the chocolate chips in short bursts, stirring in between, until melted and smooth.
- Dip and decorate. Dip the cake pops into the melted chocolate, then roll or sprinkle with your toppings of choice. Set them on a parchment-lined baking sheet and let them rest until the coating is set.
My Recipe Tips
- If you’re using a light-colored or glass pan, you might need to bake it a little longer to make sure the center sets properly. I used this dark nonstick pan for this recipe and loved how evenly it baked and how easy it was to clean.
- You could stir the frosting by hand in a pinch, but I really recommend a hand mixer. This one whips the frosting until it’s light and fluffy, which helps hold the cake pops together better and gives them that smooth, truffle-like bite.
- After forming the cake balls, I chill them for at least 30 minutes. It helps them stay firm and keeps the coating smooth when dipping.
- I always melt a small amount of chocolate before assembling and dip each cake pop stick (I use these ones) into the chocolate before inserting it into the cake ball. It firms up as it chills and helps keep the cake pops from sliding off later. This is especially helpful if you’re making them ahead.
- How do I keep the coating from cracking? Let the chilled cake balls sit at room temperature for a few minutes before dipping. If they’re too cold, the warm chocolate can cause the coating to crack as it sets.
- After dipping, I place the cake pops on a parchment-lined baking sheet or stick them into a block of foam. The foam helps keep them upright and polished looking for parties or gifting.
- Can I use a box cake mix for cake pops? You can, but I don’t. Most boxed cakes are high in sugar and carbs, and I made this recipe with almond flour and Besti to keep it both sugar-free and gluten-free.
Healthy Cake Pops (Sugar Free)
My healthy cake pops recipe is rich, fudgy, and sugar free, with almond flour and healthy chocolate frosting that tastes like the real thing.
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Ingredients
Tap underlined ingredients to see the ones I use.
Cake:
Frosting:
Coating:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Cake:
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 x 13 inch pan with parchment paper.
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In a large bowl, beat together the Besti and butter, until fluffy.
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Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
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Beat in the almond flour, cocoa powder, baking powder, and sea salt, until the batter is smooth.
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Spread the batter in the pan and smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pan.
Frosting:
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Meanwhile, using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
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Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once ingredients are incorporated. Beat for about 30 seconds on high.
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Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.
Cake Pops:
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Line a baking sheet with parchment paper and set aside.
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Once cake has fully cooled, crumble cake into a large bowl.
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Add the frosting and stir until crumbled cake and frosting are combined.
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Form the cake mixture into approximately 1 1/2 inch (3.8 cm) balls and set aside.
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Insert a cake pop stick into each cake ball. (Optional tip: You can dip the tip of stick into melted chocolate before inserting to help secure.)
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Add the white chocolate chips to a large bowl and microwave using 20 second intervals, until melted.
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Dip the cake balls into the melted chocolate and then dip into the sprinkles. Place on a parchment lined baking sheet, until set.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cake pop
- Tips: Check out my recipe tips above to help you get smooth frosting, perfect coating, and cake pops that turn out bakery-worthy every time.
- Store: Keep the cake pops in an airtight container in the fridge. They stay fresh for several days and the coating holds up really well.
- Freeze: I freeze the finished cake pops in a single layer first, then transfer them to a container or bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge.
- FYI: You can find sugar-free sprinkles here, or if you have trouble finding ones without sugar, you can always make this plain chocolate dipped without sprinkles, too.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cake Pops
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If you enjoyed these easy cake pops, you’ll love these other healthy bite-sized treats that are just as simple to make:
42 Comments
Rebecca
1Made these for my brother-in-law for his birthday and they were so yummy! Even the non-keto eaters thought they were delish!
Tara
0Are the sprinkles in the photo keto? Or were regular non-pariels used? I’ve never seen keto versions of these ones nor any recipes on how to make them (Only confetti style)
Wholesome Yum D
0Hi Tara, These sprinkles are no longer available, but these sprinkles are another option for you.
Julia
1These are my go to cake pops from now on. so delicious!! I will have my 10 year old try this recipe next time! Thanks for posting!
Stacey Venneman venneman
0Ideas for dairy-free?
Maya | Wholesome Yum
0Hi Stacey, You can use coconut oil instead of butter, full-fat coconut milk in place of heavy cream, and coconut cream with a splash of lemon juice in place of sour cream. The result won’t be exactly the same, but should still turn out. Please let me know how it goes for you!
Myra
0Not fully happy with the heaviness the almond flour gives them but otherwise they were good.
Maya | Wholesome Yum
0Thank you for the feedback, Myra! Just to confirm, you used superfine almond flour like this? That will give you the best result, but yes almond flour can feel a bit heavier than white flour if that’s what you’re used to. I’m glad you liked the taste otherwise.
Sarah Holsinger
0Made these for my 2 August birthday kids and they loved them. I did half of the balls coated in white chocolate and the other half in mint chocolate. Both were so yummy! Definitely will do yhem again!
Maya | Wholesome Yum
0Awww, I’m so glad your kids loved these, Sarah! Happy birthday to both of them!
Jennifer
0I would like to make these as a vanilla cake pop. Should I just eliminate the cocoa? Thank you!
Wholesome Yum D
0Hi Jennifer, No, you can’t just leave it out, as it contributes to the consistency of the batter. Other modifications would be needed to make it vanilla, but I haven’t tested to confirm the right amounts.
Jessica
0There were a HIT! So easy to make and the perfect treat for us when we celebrated a birthday in our house, thank you!
Kenni
0I know that I’m late but I just want to know: can I just leave out the cocoa powder if I don’t want this to be a chocolate cake?
Maya | Wholesome Yum
0Hi Kenni, No, you can’t just leave it out, as it contributes to the consistency of the batter. Other modifications would be needed to make it vanilla, but I haven’t tested to confirm the right amounts.
Natalie santos
0Is there a vanilla version of this recipe? Thank you!
Maya | Wholesome Yum
0Hi Natalie, I haven’t tested a vanilla version yet. Aside from vanilla extract, you’d probably need more flour to compensate for removing the cocoa powder, but I haven’t tested to confirm how much or if other recipe adjustments would be needed.
Katie
0Almond and coconut flours are so gross to me, could I sub some or all with protein powder?
Maya | Wholesome Yum
0Hi Katie, No, we don’t recommend doing that, it won’t work for this recipe (or most other recipes using almond or coconut flour, they are very different from protein powder).
Nancy Secaur
0I’d like to make these as a white/vanilla cake. How do I adapt it besides omitting the cocoa?
Maya | Wholesome Yum
0Hi Nancy, I haven’t tested a vanilla version yet. Aside from vanilla extract, you’d probably need more flour to compensate for removing the cocoa powder, but I haven’t tested to confirm how much or if other recipe adjustments would be needed.
Jamie
0Keto desserts are a lifesaver and these are absolutely amazing. My kids even like them…because who doesn’t love sprinkles!
Katie
0These help me forget that I’m even doing keto! Goes to show how delicious they are.
Kristyn
0The more sprinkles, the better in my kids minds! Delicious & fun to make!
Natalie
0These cake pops are so fun & delicious!! I love giving them as gifts or serving at parties.
Glenda
0They’re so festive and colorful! My grandkids were over the moon for these. Thanks for sharing!
Jess
0These are so much fun to make and eat! Everyone loves them!
Paula
0These were so good. Couldn’t tell they weren’t traditional cake pops!
Toni
0Oh! My kids loved these delicious treats!! Love that they are keto! Thanks!
Jane V
0So good! Am going to make these again!
Claudia Lamascolo
0these were so easy the kids thought I bought them so pretty and professional looking!
Dannii
0These cake pops are so much fun! I made them with my kids last weekend.
Swathi
0These cake pops are delicious. Thank you!
Maria
0What an exciting and delicious recipe! I made them for a party and it was a hit with the kids.
Roberta
0Can’t find ANY sugar-free sprinkles (and without unpronounciable additives for color or preserving 🙁 ) where I live… since I’m quite sure I’m not the only one with this problem, aside the US fortunate readers, could you consider to create a recipe to teach us how to make them ourselves? That would be so helpful…!
Maya | Wholesome Yum
0Thank you for the feedback, Roberta! You can omit the sprinkles in the meantime, but we’ll add it to our list to create a recipe in the future.
Gail
0Where did you get the sugar free sprinkles and what brand?
Thank you,
Maya | Wholesome Yum
0Hi Gail, You can get sugar-free sprinkles here.
Sharon
0Hi, This recipe excites me but I haven’t been able to find sugar-free sprinkles. Can you give me some direction?
thanx
Maya | Wholesome Yum
0Hi Sharon, You can get sugar-free sprinkles here.
Joyce
0Love your recipes! Can you recommend a sugar free sprinkle brand that is keto friendly? Thanks
Maya | Wholesome Yum
0Thank you, Joyce! You can get sugar-free sprinkles here.