Sugar-Free Keto Cake Pops

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 x 13 inch pan with parchment paper.

In a large bowl, beat together the Besti and butter, until fluffy.

Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.

Beat in the almond flour, cocoa powder, baking powder, and sea salt, until the batter is smooth.

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.

Meanwhile, using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.

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.

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.

Line a baking sheet with parchment paper and set aside.

Once cake has fully cooled, crumble cake into a large bowl.

Add the frosting and stir until crumbled cake and frosting are combined.

Form the cake mixture into approximately 1 1/2 inch (3.8 cm) balls and set aside.

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.)

Add the white chocolate chips to a large bowl and microwave using 20 second intervals, until melted.

Dip the cake balls into the melted chocolate and then dip into the sprinkles. Place on a parchment lined baking sheet, until set.