Keto cottage cheese cake pops are my go-to party treat, and I don't care what the calendar says. Christmas, Fourth of July, random Tuesday... I am bringing these! Soft, buttery cake texture on the inside with sugar-free white chocolate on the outside. They're easy to make and fun to decorate. Sugar-free and gluten-free!
This post may contain affiliate links.
Save for later?
I'll email you this post, so you can come back to it later!
I was named the unofficial cake pop girl by my family before I ever touched a bag of almond flour. Birthdays, baby showers, holiday dessert tables. I was making cake pops for all the holidays like it was my job. But I loved it. Once I started making sugar-free recipes, I thought my cake pop days were over.
That is, until I made these no-bake pumpkin cheesecake pops. They were rich, moist, perfectly spiced, and didn't taste even a little bit sugar-free. That recipe got me thinking. What if I could do a plain, funfetti-style version that worked for any season? So I swapped the pumpkin for whipped cottage cheese, adjusted the sweeteners, played around with different flavors of protein powder, and it worked!
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).
Ingredients
For the Cake Pop Base
- Cottage cheese - Blend it first with an immersion blender for a smooth base.
- Butter - Softened so it mixes in easily with the other ingredients.
- Powdered allulose - Use your preferred sweetener.
- Vanilla extract
- Protein powder - Use your preferred milk or whey protein powder, but just know that different brands behave differently in recipes. I use Keto Chow for the flavor, texture, and nutrition beyond just protein.
- Sugar-free rainbow sprinkles - Optional, I used Good Dee's rainbow sprinkles because they're sweetened with erythritol and stevia and don't have any artificial dyes. You can skip them if you want, or swap in chocolate shavings, crushed nuts, or toasted coconut if you're feeling extra.
Coating
- Sugar-free rainbow sprinkles - Again, totally optional.
- Sugar-free white chocolate chips - I used sugar-free white chocolate chips sweetened with erythritol and stevia, but you can use milk chocolate, dark chocolate, or whatever you love. Just melt it gently so it doesn't seize. Microwave in short bursts or use a double boiler if you're being careful.
- Coconut oil - Thins out the chocolate just enough so you can dip and coat the pops smoothly. It also gives the shell that nice little shine. Butter works too.
For another flavor, try these dreamy pistachio cake pops or pumpkin cheesecake pops!
Instructions
Here's how to make these:
- Mix all ingredients except coating in a bowl with an electric mixer until smooth.
- Scoop out about 12 small individual bites, roll into a smooth ball.
- Skewer each ball, then put in the freezer about 30 minutes.
- Melt white chocolate chips and coconut oil in microwave in 15-second ingredients.
Finally, dip each bite in melted chocolate shaking off excess. Top with sprinkles.
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
FAQs
You can, 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.
Not technically. 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.
Pop them in an airtight container and keep them in the fridge for up to 5 days. You can also freeze them up to 3 months, just let them thaw a bit before serving. They actually taste even better the next day.
Related
If you enjoyed this sugar-free protein dessert, check out these other ideas:
- No-Bake Pumpkin Cheesecake Pops
- Pistachio Protein Cake Pops
- Keto Peanut Butter Bites
- Pistachio Protein Bars
- Keto Carrot Cake Protein Bites
- 3 Ingredient Keto Strawberry Ice Cream Bites
Recipe
Keto Cottage Cheese Cake Pops
Ingredients
Cake Pop Base
- ½ cup cottage cheese full fat, blended
- 4 tablespoon butter softened
- 3 tablespoon powdered allulose or sweetener of choice
- 1 teaspoon vanilla extract
- ½ cup protein powder milk or whey (40 grams)
- ¼ cup sugar-free rainbow sprinkles optional
Coating
- 1 cup sugar-free white chocolate chips
- 2 tablespoon coconut oil unrefined
Instructions
- Mix all ingredients except coating in a bowl with an electric mixer until smooth.
- Scoop out about 12 small individual bites, roll into a smooth ball.
- Skewer each ball, then put in the freezer about 30 minutes.
- Melt white chocolate chips and coconut oil in microwave about 30 seconds.
- Dip each bite in melted chocolate shaking off excess. Top with sprinkles.
Abby Oftedahl says
Did you use the Keto Chow Snickerdoodle flavored Protein Powder for this recipe?
Thanks!
Olivia Wyles says
I used their fruity cereal flavor, but any sweet dessert flavor would work!
Olivia Wyles says
I really enjoyed these quick and easy cake pops. I shared with my parents who aren't keto, and they loved them!
Jo says
I'm not really much of a cook but I have to measure everything precisely because I'm not. I was really excited to make these cake pops but unfortunately they crumbled right before my eyes after I mixed everything together. I followed the recipe exactly but can't understand why the mixture just crumbled apart. Put in the freezer for an hour and it still didn't work well. The taste is wonderful but what did I do wrong??
Olivia Wyles says
Oh nooo, I totally get that frustration, especially when you're excited and following everything to the letter. Thank you for the kind words about the flavor though!
A few things that might have caused the crumble:
If your cottage cheese was on the dry side or your protein powder was super absorbent (some of them are like little sponges), the mix might not have had enough moisture or fat to hold it all together. That’s one thing that can vary a lot even if the ingredients and measurements are the same.
Also, if the ingredients were super cold (especially the cottage cheese), that can make it harder for everything to mix smoothly and stick. Letting the ingredients sit out for a bit before mixing can really help with texture.
Next time, try adding a little extra cottage cheese or a tiny splash of milk or melted coconut oil until the mixture sticks when you press it. You want it to be like a thick dough that holds its shape easily when rolled.
You didn’t do anything wrong, this one just has a sneaky texture balance depending on your specific ingredients. Thank you for sharing your experience!
Jo says
Thanks, I'll try that in the future.