Salted Caramel Cake Pops – Low Carb and Gluten-Free

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Salted Caramel Cake Pops – Low Carb and Gluten-Free

Yield: About 36 Cake Pops or truffles

Serving Size: 2 cake pops

Sweet gluten-free chocolate pound cake and low carb salted caramel in a delicious Starbucks copycat recipe. These Low Carb Salted Caramel Cake Pops will satisfy any sweet tooth.

Ingredients

Salted Caramel Sauce:
• 1/4 cup butter
• 6 tbsp Swerve Sweetener
• 2 tbsp coconut sugar (or two additional tbsp Swerve)
• 1/2 cup heavy cream
• 1/4 tsp xanthan gum
• 1/2 tsp kosher salt
• 2 tbsp water
Cake Pops:
• 1 recipe Low Carb Chocolate Pound Cake, baked and cooled
• 1/2 tsp caramel flavour (optional)
• 4 ounces high cacao or Sugar-Free Dark Chocolate such as Lily's, chopped
• 30 to 40 lollipop sticks
• Large piece of styrofoam for keeping cake pops upright
• 1 tbsp powdered Swerve Sweetener
• Coarsely ground sea salt for sprinkling

Instructions

Salted Caramel:
1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
2. Remove from heat and add cream. Mixture will bubble vigorously.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Add kosher salt.
4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
Cake Pops:
5. Line a large baking sheet with parchment or waxed paper.
6. In a large bowl, break up cooled chocolate pound cake with your hands into crumbs.
7. Reserve about 2 tbsp of caramel sauce for garnishing cake pops and set aside. Stir remaining caramel sauce and caramel flavour to crumbled cake. Combine well.
8. Use your hands to squeeze dough together and roll into 1-inch balls. Your dough should be moist enough to hold together very well when squeezed. If not, add a few tbsp of water, one at a time, to the mixture and stir to combine. You should get about 36 balls.
9. Place balls on prepared baking sheet and freeze at least one hour.
10. When cake balls are frozen, melt chocolate in a bowl set above barely simmering water (bottom of bowl should not touch water), stirring until smooth.
11. Dip the tip of a lollipop stick into chocolate and press into the centre of a frozen cake ball, then dip the cake pop into the chocolate, turning to coat.
12. Tap lollipop stick gently against side of bowl to remove excess chocolate. Turn pop a few times above bowl of chocolate to catch any stray drips.
13. Push tip of lollipop stick into styrofoam and let set. Repeat with remaining cake balls and sticks.
14. If cake balls start to soften too much, return them to the freezer (they are easier to work with and chocolate coating adheres better and hardens faster when they are frozen).
15. When pops are all set, combine reserved caramel sauce and powdered Swerve in a small bowl until smooth (if your caramel has hardened, warm it gently in the microwave).
16. Cut the very tiniest tip off the corner of a ziploc bag. Spoon caramel mixture into ziploc and pipe over cake pops.
17. Sprinkle each with a few grains of sea salt.
18. To make cake truffles instead of pops, simply dip frozen balls in chocolate with a fork, tapping off excess. Return to parchment or waxed lined baking sheet and let set, then continue with remaining directions.

Notes

Serves 18. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.

238 Calories; 20g Fat (72.8% calories from fat); 7g Protein; 10g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 310mg Sodium

Read more at http://alldayidreamaboutfood.com/2014/04/salted-caramel-cake-pops-low-carb-and-gluten-free.html#mg3celpH0GSG6OzJ.99