Go Back
+ servings
white chocolate and dark chocolate gluten free and keto cakesicles with drizzle and edible gold glitter
Print Recipe
5 from 1 vote

Cakesicles Recipe (Keto and Gluten Free)

These Gluten Free & Keto Cakesicles are easy to make, with just a few ingredients, they're elegant, fun and delicious. Like a giant cake pop, easy to customize, and so entertaining to eat!
Prep Time15 minutes
Cook Time1 hour
Chilling time45 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 32 cakesicles
Calories: 227kcal
Author: Briana

Ingredients

For the homemade keto chocolate cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 8 tablespoons unsalted butter, softened
  • 96 grams powdered erythritol (⅔ cup, could be substituted for any sweetener)
  • 30 grams cocoa powder
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

If making frosting:

  • In a stand mixer or with a hand mixer, cream together butter and cream cheese until well combined. Lower the speed to low, and sift in the powdered sweetener, cocoa powder and salt to combine. Mix until creamy and smooth, about 3 minutes of mixing on medium speed.

Assembling the cakesicles:

  • Prepare a 13-inch cake according to package instructions or recipe, All the cake to cool completely before crumbling the cake. This can be done up to 2 days in advance. Make sure frosting and cake are room temperature before beginning.
  • In a large bowl, crumble cake crumbs with wearing gloved hands. Add frosting and combine until crumbs form, and you can easily press together into a round shape. Frosting should be quite sticky.
    Set mixture aside until it’s time to use.
  • Gently melt chocolate with butter or coconut oil to create the chocolate “shell” of your cakesicle. We used the microwave method, but a double boiler method works as well.
    For the microwave method, add the chocolate chips to a microwave safe bowl with the oil or butter and melt gently (about 50%) in 10-15 second increments, stirring in between each increment until chocolate is melted.
    If the chocolate starts to harden again, it has burned and you will need to start over. Going slow is your best bet.
    Keep in mind, that residual heat from the bowl will keep melting the chocolate slowly, so stirring continuously is helpful to get smooth, shiny chocolate.
  • Using a small rubber spatula, line the inside of the cake molds with chocolate. We like to do two chocolate coatings, with a chilling period of about 10 minutes in the fridge or freezer in between.
    Try to cover as many gaps as you can. It won’t be pretty, but that’s okay, because we won’t see it from the outside. The most important part is making sure there are no holes.
  • Add cake mixture filling to the molds, leaving a little bit of room up top to add chocolate to the backside of the cakesicle.
    Now, use a knife to gently poke through the slit where the popsicle stick will go in. This helps ensure that you can get the cake pop out easily later.
  • Add a popsicle stick up the center of your cake pop, then spread melted chocolate on the backside of the cakesicle. Make sure there are no gaps. It’s okay if the backside is not as pretty, don’t worry at all. No one looks at that side anyway!
    Chill for an additional 10-15 minutes.
  • Gently remove cake pops from the molds by carefully pushing the popsicle stick and peeling away the silicone mold around the cakesicle.
    After you’ve removed them from the molds, you can carefully trim away any excess chocolate with kitchen shears. Top with edible gold glitter, more chocolate drizzle, sprinkles, or whatever you prefer!
  • Allow to cool and enjoy! These will keep wrapped individually and stored in the fridge for up to 10 days, and up to 3 months if frozen.

Notes

  • Specific nutrition facts cannot be determined if you decide to use other recipes or products. We determined nutrition facts using the products linked, and they will vary quite a bit depending on the brands or recipes you use. 
  • Serving sizes will depend on how much chocolate and cake mix you use per cakesicle, and it's impossible to determine. It's probable you will use less chocolate with more practice, as you may not need as thick of a second chocolate layer. You may find the need to use more chocolate to prepare your cakesicles, or you may end up with more cakesicles than 32. 

Nutrition

Calories: 227kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 105mg | Potassium: 26mg | Fiber: 10g | Sugar: 1g | Vitamin A: 183IU | Calcium: 9mg | Iron: 1mg