Sugar-Free Cake Pops (Cakesicles) – Low-Carb, No Added Sugar, and Actually Hold Together

I’ve ruined a few batches of sugar-free cake pops before landing on this version that’s sturdy enough to hold a stick, indulgent enough to pass for dessert, and still under keto macro radar. No weird textures. No gritty chocolate. Just solid, satisfying bites of brownie-coated goodness.

💡 What Solves the “Sad Keto Cake Pop” Problem

• We skip the usual high-carb frosting and use a small amount of sugar-free chocolate and frosting to bind the crumbs—just enough to hold, without going mushy.
• Using molds gives you that clean cakesicle shape and lets you layer chocolate on the outside without drips.
• Double-coating the molds makes sure they don’t crack when popping out.

🧾 Ingredients That Kept It Keto

Makes ~10 cakesicles or large cake pops

• 1 batch keto brownies – Use your favorite low-carb recipe or buy a tested mix (like Good Dee’s or HighKey)
• 2½ cups sugar-free white chocolate chips – I used ChocZero or Lily’s. Both melt well and stay smooth.
• ¼ cup sugar-free chocolate frosting – Make your own or use a low-carb option like Good Good or Simple Mills no sugar added
• Optional: pink food coloring (make sure it’s oil-based if you’re coloring chocolate)
• Cakesicle or cake pop molds + sticks

🔁 Keto Swaps That Actually Work

Swap	Changes What	Works Well?
Dark chocolate chips for white	Flavor is richer, less sweet	Yes—just skip food coloring
Coconut cream for frosting	Texture is softer, less firm	Works if frozen before popping out
Almond butter for frosting	Nutty, denser texture	Yes—watch the carbs

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happened	Fix That Worked
Cake pop crumbled	Too little frosting or dry brownies	Mix until it just holds when pinched
Chocolate shell cracked	Shell too thin or not chilled enough	Do a second coat, especially around edges
Chocolate seized	Used water-based food dye	Switch to oil-based or skip coloring

👩‍🍳 How to Make It (Step-by-Step)

1. Bake your keto brownies and let them cool fully. Crumbly is good here.
2. Melt 2 cups of the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add optional food coloring.
3. Coat the inside of each mold with a spoonful of melted chocolate. Swirl it up the sides thickly. Add sticks. Chill 10 mins.
4. Crumble brownies by hand or food processor until fine.
5. Mix brownie crumbs + frosting by hand until mixture holds together when pinched. Add a little more frosting if needed.
6. Add another chocolate coat to the molds. Press brownie mix inside and flatten.
7. Top with remaining melted chocolate to seal the back. Chill until hardened.
8. Pop out of molds, drizzle extra chocolate, and decorate if desired.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Store in a sealed container up to 5 days.
• Freezer: Wrap individually and freeze up to 1 month. Let thaw in fridge overnight.
• Macros shift: After chilling, chocolate hardens and carbs may concentrate slightly—track a serving by weight if you’re tight on numbers.

❓ Can I Eat This on Keto? (Yes, Here’s Why)

• Each cakesicle clocks in around 2–3g net carbs (depending on the brownie recipe and sweetener used).
• Sugar-free white chocolate chips have 1–2g net carbs per tablespoon if you use ChocZero or Lily’s.
• Most frosting recipes or keto brands keep net carbs under 1g per tablespoon.

Want exact macros? Combine your brownie recipe data with:

• White chocolate (ChocZero): 12g net carbs per ½ cup
• Frosting: ~3g net per ¼ cup
• Divide by 10 to estimate per cakesicle.

🔢 Nutrition Facts (Per Cakesicle — Makes 10)

Nutrient	Amount
Calories	~180 kcal
Total Fat	~15g
Saturated Fat	~9g
Cholesterol	~35mg
Sodium	~50mg
Total Carbs	~12g
Fiber	~4g
Sugar Alcohols	~5g
Net Carbs	~3g
Protein	~3g

Check out More Recipes:

• Sugar-Free Icebox Cake – Creamy, Cool, and Low-Carb Layered Bliss
• Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good
• Sugar-Free Plum Cake – German-Style, No Yeast, and Full of Flavor