Keto Oreo Cheesecake Cake Pops
Inside the smooth, 100% chocolate exterior lays a cream cheese center with some homemade Keto Oreo cookie bits mixed in. You definitely won't feel guilty chowing down on one of these cake pops because each one only has 2 grams of net carbs!
Servings: 6 cake pops
Keto Cookie Ingredients:
- 2 tablespoons butter room temperature
- 3 tablespoons granulated monkfruit
- ¼ teaspoon baking soda
- ¼ cup cocoa powder
- 1 egg room temperature
- ½ cup almond flour
- 2 tablespoons coconut flour
Cheesecake Filling Ingredients:
- One-8 oz. bar soft cream cheese room temperature
- 4 tablespoons powdered monkfruit
- ½ cup melted Evolved Midnight Coconut bar break 1 bar into pieces and melt in the microwave in 30-second increments
- 6 cake pop sticks
For the Keto Oreo Cookie
Preheat oven to 275℉.
Line a cookie sheet with parchment paper and set aside.
In a medium bowl, combine butter(or coconut oil) with the monk fruit, baking soda and cocoa powder.
Add in the egg and mix with a rubber spatula. This may look lumpy and separated(That's okay!).
Add flours and mix until you get a thick uniform dough.
Spread out into an even layer on a cookie sheet and bake for 40 minutes. Then cool completely.
For the Cheesecake Filling
Place the cream cheese into a medium mixing bowl with the powdered monkfruit.
Using an electric mixer, beat until well combined.
Crumble up ¾ of the cookie into the cream cheese
Roll into 6 small meatball shapes.
Place on a plate and let sit for 10 minutes in the freezer.
Take a cake pop stick and dip it ¼ of the way into the melted chocolate.
Place the stick into the cake pop. Return cake pops to the freezer for 5 minutes to let the chocolate set up.
Then take the whole cake pop and dip it into the melted chocolate. You can also add leftover cookie crumbs on top of cake pops.
Place all the cake pops back in the freezer to set up for 20 minutes. Enjoy!