Coconut sponge cake pops with cream cheese
Coconut sponge and cream cheese give these cake pops a soft texture and fat, while cocoa and chocolate add deep flavor. The individual balls work as a keto dessert.
Mix almond flour (30 g), shredded coconut (30 g), psyllium (14 g), erythritol (10 g), starch-free baking powder (10 g), and vanilla (2 g). Beat the eggs (200 g) until fluffy, add coconut cream (140 g), and fold in the dry mixture.
Transfer the batter to a pan and bake at 180°C for about 35 minutes. Cool the sponge and crumble it.
For the cream, mix cream cheese (170 g), erythritol (40 g), and coconut cream (80 g). Add the cream to the crumbs with cocoa powder (20 g), mix, and shape 12 balls.
Melt 99% chocolate (100 g) with olive oil (15 g), dip the balls in the glaze, and chill for 30 minutes.
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