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Old 02-09-2014, 02:48 PM   #1
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LC Cake Pops

I've been trying to decide on a dessert recipe (LC of course) to take to work for a birthday celebration. I'm thinking maybe cake pops as I want something that can be eaten without utensils and isn't too messy.
Has anyone every done this?
I found a recipe on a paleo blog that is for brownie pops. I can't use the brownie recipe as it uses ingredients such as beans that I can't have. But, the frosting and coating recipes are totally doable.
Can anyone recommend a LC cake or brownie recipe that would work for this purpose? I don't have a cake pop maker so the recipe I'm using is one where you crumble the cooked cake and add frosting to it and then form into balls.
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Old 02-09-2014, 03:17 PM   #2
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Oops, forgot to add that I don't use any of the low carb or gluten free flour mixes or oat anything.
The only flours I use are almond and coconut. Thanks!
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Old 02-09-2014, 04:31 PM   #3
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Brownie Cake Pops Brenda Sugar Free Mom
Fudgy Flourless Chocolate Brownies Brenda Sugar Free Mom
1¼ cups sugar-free chocolate chips
1 (15.5 ounce) can black soybeans, rinsed and drained
¼ cup cocoa powder, unsweetened
2 eggs
⅓ cup olive oil or coconut oil, melted
¼ teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon instant coffee
1 tablespoon powdered stevia
Preheat oven to 350 degrees. Line an 8 by 8 baking dish with parchment paper. Spray parchment paper with nonstick cooking spray. Process all ingredients in a food processor until smooth. Pour onto parchment paper in baking dish and smooth out batter to edges of dish. Bake 30-35 minutes until a toothpick comes out perfectly clean. Cool on wire rack for 10 minutes then remove by holding edges of parchment paper and lifting out.
Fudge Frosting
⅓ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon liquid stevia
2 ounces unsweetened baking chocolate
¼ cup butter
1 tablespoon unsweetened cocoa powder
Chocolate Coating
1½ cups sugar free chocolate chips
1 tablespoon butter
Optional sprinkle: erythritol granules
Make brownie recipe and allow to cool then crumble in a large bowl. Set aside. To make frosting, whip cream, vanilla extract and liquid stevia in a stand mixer until peaks form. In a sauce pan over low heat, melt baking chocolate and butter then whisk in cocoa powder until incorporated. Slowly blend into whipped cream. Stir chocolate frosting into crumbled brownie mixture until all combined. Form into balls on parchment lined baking sheet. Stick a lollipop stick into each and refrigerate for 30-60 minutes. Once hardened, melt dipping chocolate in the microwave at 30 second intervals until melted and stir until completely smooth. One at a time, dip into melted chocolate, tap slightly to remove excess chocolate then stand in Styrofoam or hang on a dish rack until set. Add sprinkles of erythritol before they set.
Chocolate Raspberry Cake Balls Lisa
Cake
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/2 cup Swerve or any sweetener equal to 1/2 cup sugar
3 eggs
1/4 cup mild flavored oil, melted butter or melted coconut oil
10 drops chocolate raspberry flavoring
Coating
1/4 cup coconut oil
1/4 cup cocoa powder
3 packets (6 tsp equivalent) stevia
5 drops chocolate raspberry flavoring
In a medium bowl, combine the dry ingredients. Then stir in the eggs, oil and flavoring. If using coconut oil, you may need to briefly heat the batter to remelt the coconut oil, as it can sometimes solidify if the eggs are cold. Fill the wells of the cake ball appliance with slightly rounded spoonfuls of batter. Bake for 5 minutes. Remove and let cool. Repeat until all the batter is used. My machine makes 15 cake balls. Before dipping the cake balls, place them in the freezer. In a very small cup, melt coconut oil. Stir in the cocoa powder, stevia and raspberry flavoring. Adjust sweetener to taste. Pierce each partially frozen ball with a skewer. Dip the ball into the glaze and shake off excess. Place on a plate and let the coating set up. Use the remaining coconut oil to make a few pieces of chocolate bark. Just pour it into molds or onto waxed paper and break up when cool. These cake balls can be muffins as well. 6 regular or 12 mini muffins,
Red Velvet Cake Pops Maria
Make into cake balls and dip into Magic Shell.
Magic Shell Maria
6 TBS butter or coconut oil
6 TBS unsweetened cocoa powder
1/4 tsp. stevia glycerite (or to desired sweetness)
*Note: You could use 4 TBS of Nature's Hollow Honey for a smooth texture
1/2 tsp. Celtic sea salt
Melt coconut oil over low heat. Stir in chocolate, sweetener and salt until completely melted.
Red Velvet Cake Maria
1/2 cup coconut oil or butter, softened
9 eggs
1 cup Swerve (or erythritol)
1 tsp. stevia glycerite (omit if using Swerve)
1/2 tsp. strawberry extract (or other)
1/2 cup unsweetened almond or coconut milk
1 TBS natural red food coloring
2 1/2 TBS unsweetened cocoa powder
1/2 tsp. Celtic sea salt
3/4 cup coconut flour
3/4 tsp. aluminum-free baking powder
Preheat oven to 350 degrees F. Grease a 9 inch cake pan (or three 6 inch pans if you want three layers like I did in the photo) with coconut oil spray and dust with a thin layer of cocoa powder. In a large bowl, cream the butter and sweeteners together until fluffy. Add in the eggs, almond milk, food coloring and vanilla. In another bowl, combine the coconut flour, cocoa powder baking powder and salt. Then mix the dry and wet ingredients alternately until everything is a smooth batter. Place the batter into prepared pan. Bake for 40-45 minutes or until batter is set. Invert pan and let cake cool completely.
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Old 02-09-2014, 05:05 PM   #4
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Thanks!

The Sugar Free Mom recipe was the one that I saw, but it has beans in it. Have you tried either of the other two recipes?
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Old 02-09-2014, 05:09 PM   #5
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I took the Chocolate Mayo cake GF ( it has oat in it but I can't use it anymore, up the almond flour), cut the recipe in half and filled my cake pop maker with the recipe and baked. I change it by putting raspberry extract in the batter.1/2 the batter I think makes 24 cake pops.

Different variations
I have also filled with almond butter or raspberry sauce & my friend puts whipped cream in the center. Sometimes I add pecans or macadamia nuts.
Coconut nut butter in the vanilla ones.

Soobee they look good. I copied them for my files. Thanks
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Old 02-09-2014, 05:14 PM   #6
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Originally Posted by rosethorns View Post
I took the Chocolate Mayo cake GF ( it has oat in it but I can't use it anymore, up the almond flour), cut the recipe in half and filled my cake pop maker with the recipe and baked. I change it by putting raspberry extract in the batter.1/2 the batter I think makes 24 cake pops.

Different variations
I have also filled with almond butter or raspberry sauce & my friend puts whipped cream in the center. Sometimes I add pecans or macadamia nuts.
Coconut nut butter in the vanilla ones.

Soobee they look good. I copied them for my files. Thanks
So, for the Chocolate Mayo Cake you subbed almond flour for the oat stuff?
I won't be using a cake pop maker, but will be crumbling the cooked cake and combining with frosting and then forming the balls. Do you think the Mayo Cake with no oats would work for this?
That cake has gotten such good reviews, but I've ignored it due to the oats.
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Old 02-09-2014, 06:49 PM   #7
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I read through the whole Chocolate Mayo Cake thread. It sounds like I can sub Vanilla Whey Protein for the original vital wheat gluten. Does anyone know for sure?
From all the descriptions of this cake it sounds like it would be perfect for the cake balls if I can just get rid of the gluten and oats.
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Old 02-09-2014, 07:31 PM   #8
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This is the one I use Miss Rose.And I put up the thread so that you can see the pics. One of the best low carb cakes I ever had. This is how I make it now.It should work very well for you. I took out the oats because I'm allergic to all grains.

Here is my rendition of this very popular cake.
It's still very rich and Yummy.

GF Chocolate Mayo Pound Cake

3 1/2 cups almond flour ( if you use almond meal sift it)
1/2 c. coconut flour
1/2 c. cocoa
1 1/4 tsp baking powder
1 tsp.baking soda
6 eggs
1/2 c. Erythritol ( I used Xylitol because that what I had)
1/4 tsp liquid sucralose or 1 c. grandular splenda
3 packets truvia
1 tsp vanilla
1 c. mayonaise
2/3 c. vanilla davinci syrup ( I use raspberry 'cause I wanted to.)
2/3 c. cream ( I used 1 c. almond milk I'm dairy free)


I used my kitchenaid to mix this. You can use a food processor.
Mix this a couple minutes than scrape down and mix again for 2 more minutes.
This makes a lot.
I cooked this in a large bundt pan and 3 small bundt pans.

350 for 45 minutes and the little ones took 30 minutes.

Last edited by rosethorns; 02-09-2014 at 07:32 PM..
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Old 02-09-2014, 07:44 PM   #9
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Originally Posted by rosethorns View Post
This is the one I use Miss Rose.And I put up the thread so that you can see the pics. One of the best low carb cakes I ever had. This is how I make it now.It should work very well for you. I took out the oats because I'm allergic to all grains.

Here is my rendition of this very popular cake.
It's still very rich and Yummy.

GF Chocolate Mayo Pound Cake

3 1/2 cups almond flour ( if you use almond meal sift it)
1/2 c. coconut flour
1/2 c. cocoa
1 1/4 tsp baking powder
1 tsp.baking soda
6 eggs
1/2 c. Erythritol ( I used Xylitol because that what I had)
1/4 tsp liquid sucralose or 1 c. grandular splenda
3 packets truvia
1 tsp vanilla
1 c. mayonaise
2/3 c. vanilla davinci syrup ( I use raspberry 'cause I wanted to.)
2/3 c. cream ( I used 1 c. almond milk I'm dairy free)


I used my kitchenaid to mix this. You can use a food processor.
Mix this a couple minutes than scrape down and mix again for 2 more minutes.
This makes a lot.
I cooked this in a large bundt pan and 3 small bundt pans.

350 for 45 minutes and the little ones took 30 minutes.
Awesome! Thank you, Miss Rose! I'm going to go check out your thread.
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Old 02-10-2014, 05:17 AM   #10
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I believe any cake recipe would work. I haven't made any of the recipes. I copy every recipe that interests me, but, alas, I can't get to the majority of them, There's something so appealing about mixing cake with frosting and dipping it in chocolate!
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Old 02-10-2014, 08:20 AM   #11
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I believe any cake recipe would work. I haven't made any of the recipes. I copy every recipe that interests me, but, alas, I can't get to the majority of them, There's something so appealing about mixing cake with frosting and dipping it in chocolate!
You're probably right, but I definitely wanted one that was tried and true.
I agree about the appeal of the whole mixing cake with frosting and coating with chocolate. I'm hoping that the recipes I use will also appeal to the non-lowcarbers.
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Old 02-18-2014, 07:47 PM   #12
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OK, I made the cake balls and I think they turned out GREAT!!

I used Rosethorns GF Chocolate Mayo Pound Cake recipe with just a couple of changes because I try not to use sucralose. I made a half recipe of the cake. So, for half the cake, I used 3/4 cups erythritol, 2 tablespoons truvia, a few drops stevia glycerite and 1/3 cup chocolate davinci syrup. I baked it in a 9x9" pan for 30 minutes.
For the frosting I used 4 oz. cream cheese, 6 Tbs. butter, 2 cups confectioners Swerve, 1/2 tsp vanilla and 1 Tbs cream.
I mixed the frosting into the cooled, crumbled cake until well combined and then formed into 24 balls. I put them in the fridge overnight.
I made a chocolate coating by melting 1 1/2 Lindt 90% cacao bars with 2 Tbs butter. I added stevia glycerite one drop at a time until I had the right sweetness. When it was melted and smooth, I dipped the balls into the coating and put them on a parchment paper lined pan and stuck them in the fridge to set.
I found some really cute paper "baking cups" (small cupcake paper liner things) that look like tulips and put one cake ball in each cup.

The real test will come on Thursday when non-LCers will be trying them. I'm really hoping that these will pass their taste test.

Thanks again, for all the ideas and help you all gave!

Last edited by Chocolate Rose; 02-18-2014 at 07:49 PM..
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Old 02-19-2014, 08:34 AM   #13
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Quote:
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OK, I made the cake balls and I think they turned out GREAT!!

I used Rosethorns GF Chocolate Mayo Pound Cake recipe with just a couple of changes because I try not to use sucralose. I made a half recipe of the cake. So, for half the cake, I used 3/4 cups erythritol, 2 tablespoons truvia, a few drops stevia glycerite and 1/3 cup chocolate davinci syrup. I baked it in a 9x9" pan for 30 minutes.
For the frosting I used 4 oz. cream cheese, 6 Tbs. butter, 2 cups confectioners Swerve, 1/2 tsp vanilla and 1 Tbs cream.
I mixed the frosting into the cooled, crumbled cake until well combined and then formed into 24 balls. I put them in the fridge overnight.
I made a chocolate coating by melting 1 1/2 Lindt 90% cacao bars with 2 Tbs butter. I added stevia glycerite one drop at a time until I had the right sweetness. When it was melted and smooth, I dipped the balls into the coating and put them on a parchment paper lined pan and stuck them in the fridge to set.
I found some really cute paper "baking cups" (small cupcake paper liner things) that look like tulips and put one cake ball in each cup.

The real test will come on Thursday when non-LCers will be trying them. I'm really hoping that these will pass their taste test.

Thanks again, for all the ideas and help you all gave!
You go Miss Rose !!! Please let us know how it went with your coworkers.


******Do you have a Winco near you ? Blanched almond flour there for $6.55 a lb. Thought you might want to know.*****
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Old 02-19-2014, 08:43 AM   #14
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You go Miss Rose !!! Please let us know how it went with your coworkers.


******Do you have a Winco near you ? Blanched almond flour there for $6.55 a lb. Thought you might want to know.*****
I'll be sure to let you now.
We do have a Winco about 45 mins away. I've been buying the Honeyville from Costco (which is closer).
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Old 02-20-2014, 07:19 PM   #15
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These were a HUGE hit! This is the BEST lc dessert I've made yet. The non-lowcarbers didn't notice that it was lc and came back for seconds.
I also like the fact that because they're individual balls, they are already portioned out. And, they're finger food. And, they're chocolate.
I think these may be my birthday "cake" every year!
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Old 02-20-2014, 07:55 PM   #16
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YAY!!! I'm so glad they were a big hit.

I just made some of these and squirted raspberry jam inside for me.
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Old 02-20-2014, 08:04 PM   #17
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YAY!!! I'm so glad they were a big hit.

I just made some of these and squirted raspberry jam inside for me.
Chocolate and raspberry...YUM!!
So, you made the cake balls and somehow squirted jam inside?
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Old 02-20-2014, 09:10 PM   #18
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Chocolate and raspberry...YUM!!
So, you made the cake balls and somehow squirted jam inside?
Yes! My cake pop maker came with a thingie to put the jam inside.
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Old 02-22-2014, 05:28 PM   #19
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Miss Rose here is a pic of my thingie. LOL

click to enlarge
then I stuffed my donuts
jelly 004.jpg



thingie
jelly 002.jpg

Sometimes I use coconut cream whip & sweetened

Last edited by rosethorns; 02-22-2014 at 05:30 PM..
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Old 02-23-2014, 10:10 AM   #20
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Miss Rose here is a pic of my thingie. LOL

Sometimes I use coconut cream whip & sweetened
These sound really awesome!
I think I have one of those squirty thingies. I forgot all about it. I ordered a Twinkie pan set after seeing recipes on Maria's website probably 1 1/2 years ago. I never tried it out, but I'm sure it came with one of those things. Now, where did I put it...
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Old 02-23-2014, 10:49 AM   #21
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These sound really awesome!
I think I have one of those squirty thingies. I forgot all about it. I ordered a Twinkie pan set after seeing recipes on Maria's website probably 1 1/2 years ago. I never tried it out, but I'm sure it came with one of those things. Now, where did I put it...
Sometimes I can't find things either. This thingie hangs on my wall in a plastic bag so that I don't lose it. I hope you find it.
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