Making cake pops is a great idea for when you want to make bite-size treats without fussing with a baking mood. Originally I made donuts out of these but decided to turn them into cake pops for variety. You can bake them in muffin tins or a cake mould, and just break them up--as you would when making cake pops. High protein, low sugar and low carb--it's the easiest, crowd-pleasing nutritious snack to serve at any gathering. Good for the kiddos too!
INGREDIENTS:
1/2 c almond flour
1/2 c Pumpkin Pie Spice Formula 1*
1/2 tsp Pumpkin Pie Spice
1 tsp baking powder
1/4 tsp salt
1/2 c Pumpkin puree
1/4 c sugar-free Pumpkin Praline Syrup (I used a sugar-free beverage sweetener, you can use maple syrup too)
1 egg
1/4 c almond milk or your preferred milk (I used low-fat goat milk for extra creaminess)
1 TBS coconut oil
1/2 tsp vanilla extract
coating:
coconut shreds
ground cinnamon
granulated sugar substitute (I used a Monkfruit + erythritol blend)
dash of nutmeg
glaze:
sugar-free powdered monk fruit
water
candy eyeballs
DIRECTIONS:
Preheat your oven to 350F.
Mix all your dry ingredients in one bowl, your wet ingredients in another bowl. Then slowly pour in and mix your wet ingredients into your bowl of dry ingredients until fully combined.
Bake for 12-15 minutes. Once out and cooled, crumble them into a bowl. If the cake feels spongey and too dry to hold a ball shape on its own, feel free to add about a tablespoon of frosting--but if the cake is moist and holds its shape when you form it into a ball, then you're good to go.
Form little balls and roll them around the cinnamon sugar blend or coconut shreds. The others I rolled in the 'sugar' glaze and then stuck a candy eyeball on for some Halloween-esque appeal. Chill in the fridge for half an hour or in the freezer for 10 minutes before serving.
*To purchase these items, click on this link. The pumpkin pie spice is a limited edition featured flavour though--so grab them while they're available! There are a variety of flavours to choose from, and you can easily replace the flavours I used with those you want to try from the website--just follow the same recipe.
Enjoy!
