Keto Cottage Cheese Cake Pops
12 small pops Satisfy your cravings with these keto cottage cheese cake pops! They offer all the fun of a tiny cake ball on a stick, with a soft, sweet cottage cheese filling and a smooth white chocolate coating—all while being completely keto-friendly x saved olivia.wyles Resident Chef June 12, 2025 10 min.40 min.2/5 10 min. 40 min. 2/5 Ingredients: Cake Pop Base: ½ cup of cottage cheese - whipped, full fat (*)4 TBSP of butter - softened3 TBSP of powdered allulose (adjust if needed, or other sweetener)1 TSP of vanilla extract½ cup of protein powder (adjust if needed, **)Optionally: ¼ cup of sugar-free rainbow sprinkles (adjust if needed, ***) ½ cup of cottage cheese - whipped, full fat (*) 4 TBSP of butter - softened 3 TBSP of powdered allulose (adjust if needed, or other sweetener) 1 TSP of vanilla extract ½ cup of protein powder (adjust if needed, **) Optionally: ¼ cup of sugar-free rainbow sprinkles (adjust if needed, ***) Coating: 1 cup of sugar-free white chocolate chips (adjust if needed, ****)2 TBSP of unrefined coconut oil (*****) 1 cup of sugar-free white chocolate chips (adjust if needed, ****) 2 TBSP of unrefined coconut oil (*****) * The whipped part is key because it blends smooth and creamy, no curds in sight. If you only have regular cottage cheese, just toss it in a blender until it’s whipped — works like a charm. ** I used Keto Chow. Different brands behave differently in recipes. *** I used Good Dee’s rainbow sprinkles. You can swap in chocolate shavings, crushed nuts, or toasted coconut if you’re feeling extra. **** I used Lily’s, but you can use milk chocolate, dark chocolate, or whatever you love. ***** Use refined coconut oil if you don’t want the coconut flavor coming through. Protein Powder: Feel free to use about ½ cup of your preferred protein powder of choice for this recipe (or even some almond flour will work), but please note it will change the nutrition facts drastically as protein powders vary from brand to brand. I use Keto Chow because it’s more than a protein powder, it’s a keto meal mix that provides more nutrition than just protein. Sweeteners: Use what works best for your lifestyle. I typically bake with Monk fruit and allulose. For this recipe, I used powdered allulose for the cake pops and white chocolate chips sweetened with erythritol and stevia for the coating. Nutrition and carbs: Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information. Tools: 1x Measuring Cups1x Measuring Spoons1x (Hand Mixer or Self Standing Mixer)1x Medium Mixing Bowl (3 – 4 QT)1x Disher (Ice Cream Scoop or spoon)12x Skewers (Lollipop sticks also work)1x Microwave1x Freezer1x Food Container (airtight container for storage) 1x Measuring Cups 1x Measuring Spoons 1x (Hand Mixer or Self Standing Mixer) 1x Medium Mixing Bowl (3 – 4 QT) 1x Disher (Ice Cream Scoop or spoon) 12x Skewers (Lollipop sticks also work) 1x Microwave 1x Freezer 1x Food Container (airtight container for storage) Directions: 2. Form the Balls: Scoop out about 12 small individual bites. Roll into a smooth ball. Scoop out about 12 small individual bites. Roll into a smooth ball. 3. Skewer and Chill: Skewer each ball Then put in the freezer about 30 minutes. Skewer each ball Then put in the freezer about 30 minutes. 4. Prepare the Coating: Melt white chocolate chips and coconut oil in the microwave for about 30 seconds. Melt white chocolate chips and coconut oil in the microwave for about 30 seconds. Important: Melt the chocolate gently so it doesn’t seize. Microwave in short bursts or use a double boiler if you’re being careful. Melt the chocolate gently so it doesn’t seize. Microwave in short bursts or use a double boiler if you’re being careful. 5. Dip and Decorate Keto Cottage Cheese Cake Pops: Dip each bite in melted chocolate shaking off excess. Top with sprinkles. Dip each bite in melted chocolate shaking off excess. Top with sprinkles. Notes: Storage: Pop them in an airtight container and keep them in the fridge for up to 5 days. You can also freeze them for longer storage, just let them thaw a bit before serving so the coating doesn’t snap your teeth. Serving without sticks: You can just roll them and serve them as little cake balls if you want. But if you’re making these for a party or holiday tray, the lollipop stick or skewer makes them easier (and cuter) to serve. Tips: Greek Yogurt Substitution: You can use Greek yogurt instead of cottage cheese, but the texture will be a little different. Greek yogurt is more tart and less thick than whipped cottage cheese, so your cake pops might be a bit softer and not hold their shape as well. If you go this route, use full-fat Greek yogurt and chill the mixture longer before rolling. Peanut Butter Addition: You can definitely mix a little peanut butter in for flavor, but it’ll change the texture and richness. If you go this route, reduce the butter slightly so the cake pops don’t get too soft. Greek Yogurt Substitution: You can use Greek yogurt instead of cottage cheese, but the texture will be a little different. Greek yogurt is more tart and less thick than whipped cottage cheese, so your cake pops might be a bit softer and not hold their shape as well. If you go this route, use full-fat Greek yogurt and chill the mixture longer before rolling. Peanut Butter Addition: You can definitely mix a little peanut butter in for flavor, but it’ll change the texture and richness. If you go this route, reduce the butter slightly so the cake pops don’t get too soft. Nutrition: Serving: 43g Calories: 158.51kcal (8%) Carbohydrates: 17.97g (6%) Protein: 3.9g (8%) Fat: 12.51g (19%) Saturated Fat: 7.85g (49%) Polyunsaturated Fat: 0.19g Monounsaturated Fat: 1.33g Trans Fat: 0.17g Cholesterol: 16.97mg (6%) Sodium: 118.08mg (5%) Potassium: 186.81mg (5%) Fiber: 4.25g (18%) Sugar: 1.63g (2%) Vitamin A: 82.74IU (2%) Vitamin C: 10.26mg (12%) Calcium: 96.51mg (10%) Iron: 0.26mg (1%) Net Carbohydrates: 4.14g Sugar Alcohols: 7.33g Allulose: 2.25g About the Author: olivia.wylesResident Chef # 5 40 Followers Published Recipes: 16Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-25 Published Recipes: 16 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.