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healthy cake pops
Erin Antoniak

Healthy Cake Pops (Gluten Free)

5 from 8 votes
This healthy cake pops recipe uses a combination of arrowroot powder and almond flour, so it’s naturally gluten-free. It’s a healthy recipe that kids love!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 cake pops
Course: dairy-free, Dessert, gluten-free
Cuisine: American
Calories: 286
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup arrowroot powder or tapioca starch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tbsp vanilla
  • 1 tsp lemon juice
  • 1/3 block cream cheese softened
  • 1 cup white chocolate divided
  • Food coloring
  • sprinkles
  • Cake pop sticks

Method
 

  1. Preheat oven to 350F and line 8x8 with nonstick spray.
  2. In a large bowl, combine your almond flour, arrowroot, baking soda, and salt.
  3. In a smaller bowl, whisk eggs, melted coconut oil, maple syrup, vanilla, and lemon juice.
  4. Add wet ingredients to dry and stir until combined. Pour into 8x8 pan.
  5. Bake uncovered for 22-24 minutes or until lightly golden, but not brown.
  6. Let cool for 5 minutes, then scoop out the soft insides (and top is okay) of the cake, leaving the hard brown outsides. You want the actual cake part. Leave the edges and save them for snacking.
  7. Pour them into a bowl and add the cream cheese. Use your hands to mix, it will be hot but the cream cheese should chill it enough to handle.
  8. Roll into balls and place on parchment lined baking rack.
  9. Melt your chocolate by microwaving in increments for 30 seconds until completely smooth.
  10. Dip the end of the cake pop stick into white chocolate and then into the ball. This helps hold the stick in place. Place in freezer to chill for 20 minutes.
  11. Melt chocolate and add food coloring to your preference. Take balls out of freezer and coat completely in chocolate. Dip in sprinkles if desired.
  12. Place on cookie cooling rack over top of baking sheet to prevent puddles of chocolate at the bottom.
  13. Refrigerate at least 10 minutes before eating.

Nutrition

Calories: 286kcalCarbohydrates: 23gProtein: 7gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 44mgSodium: 211mgPotassium: 97mgFiber: 2gSugar: 16gVitamin A: 66IUVitamin C: 0.2mgCalcium: 105mgIron: 1mg

Video

Notes

  • Use Almond Flour, Not Almond Meal: This one really matters. Almond meal will make your cake pops taste gritty and dense, so be sure you're reaching for almond flour for that smooth, tender crumb.
  • Scoop Only the Soft Interior: After baking, scoop out only the soft, moist inside of the cake (the top is fine to include too) and leave the firmer browned edges behind. Those edge pieces are great for snacking, and using the softer crumbs is what gives you the best cake pop texture.
  • Chill Before Dipping in Chocolate: After putting the sticks in the cake balls, pop them in the freezer for 20 minutes before coating in chocolate. This firms everything up so the chocolate goes on smoothly and the pops hold their shape.

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