Chef Rachel's 4:1 Vanilla Cake Pops & Buttercream Frosting Recipe (from GLUT1 conference)

Author: Chef Rachel

 g Formula: KetoCal 4:1 powder - Nutricia
 g Almond Flour (whole ground blanched almonds)
 g Egg (raw, mixed well)
 g Mayonnaise, Hellmann's/Best Foods
 g Baking Powder - Calumet (Kraft)
 g Vanilla extract - pure
 g Cream, 36%
 g Butter
 g Pudding powder Kraft FatFr/SugarFr, Inst.Vanilla


1. Heat your electric mini cake pop maker (we use the Babycakes mini cake pop maker, with 6 cake pop cavities)
2.Weigh KetoCal powder, almond flour, egg, mayonnaise, baking powder, and vanilla extract. Save cream, butter, and pudding powder for later.
3.Mix KetoCal powder, almond flour, egg, mayonnaise, baking powder, and vanilla extract in a large mixing bowl. Mix with a spatula until well blended.
4. Spray oil on cake pop cavities. 
5. Spoon batter into cavities until they are just over half way full. Do not overfill as it will pour out of cavity and you will lose some of the cake. 
6. Cook until brown, about 5-10 minutes. 
7. Carefully remove cake pops and allow to cool. 
8. While cake pops cool, prepare your frosting recipe. 
8.Weigh heavy cream, butter, and sugar-free pudding powder.
10.Add heavy cream to a large bowl. Using a hand blender, whip cream until it starts to stiffen to whipped cream consistency.
11.Add pudding powder and butter to the same bowl with the cream, then blend until mixture is blended. Do not over blend or frosting will become too stiff.
12.Once cake pops are completely cool, top with frosting. Be sure to get an equal amount of frosting on each cake pop - you may need to weigh total frosting and divide by the number of cake pops you have to ensure the frosting is spread evenly. 
14.Serve immediately or store in the refrigerator. Note – frosting will melt if exposed to heat or direct sunlight.

*Optional, add “keto sprinkles” (granulated stevia mixed with a dash of food coloring) on top of the frosting. If you do this, be sure to add the stevia to the recipe and account for any extra carbs – you may need to add a bit of extra butter to the frosting recipe to even out the ratio. Ask your dietitian for help.

Makes approximately 12 mini cake pops. 

Nutrition Information (for entire recipe):

Carbohydrate: 14.99g
Calories: 1515
Fat: 151.59g
Protein: 22.81g
Ratio: 4.01:1


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*User-added Ingredients: Terms of Use

Nutritional values for specific foods may change periodically, so please be sure to verify the nutritional values of the ingredients in these recipes by reading the food labels and/or contacting the manufacturers.