These Low Carb Salted Caramel Cake Balls are made with crumbled cake and frosting, then dipped in melted chocolate. These yummy treats are perfect for special occasions or the holidays!
How Do You Make Cake Balls Low Carb?
These Low Carb Salted Caramel Cake Balls are delicious and though they do have a few steps that take some extra time and patience they are perfectly easy to make Keto and THM-friendly.
You’ll just need some basic kitchen tools like a mixing bowl, mixer, baking sheets, a small cookie scoop, parchment paper, and a skewer or toothpicks later on for dipping the cake balls.
When it comes down to actually making the cake balls, there are three steps to the recipe. Don’t worry, none are super hard, but each step does take a little more patience than it does to make simple cookies or muffins.
But these are so worth it and they freeze very well so, you can enjoy some now and freeze some for later.
In the next few sections of this post, we break down each step one by one that you’ll need to do in order to make these perfect little bites of low carb goodness. Are you ready?
Making The Simple Chocolate Cake For These Cake Balls?
The first step to making these Low Carb Salted Caramel Truffles is to make your cake. The chocolate cake used in this recipe is with a combination of a few different low-carb flours like almond flour, oat fiber, coconut flour, unsweetened cocoa powder, and psyllium powder for texture.
Along with the dry ingredients, you’ll need a few wet ingredients like almond milk, eggs, vanilla, and melted butter. This combination works nicely. The cake is super easy to prepare once you have all the ingredients gathered together.
The entire cake recipe can be prepared in a blender or food processor and then baked into a 9×11 baking dish at 350 degrees Fahrenheit. Once the cake is baked through, it is ready to remove from the oven and let cool completely.
How Do You Mix and Form the Low Carb Cake Balls?
It’s time to move on to step number 2 in the recipe, mixing up the cake and caramel and forming the balls. Let’s take a look at what that looks like, shall we?
If you remember, the first step ended with us removing the cake from the oven to cool. Well, once the chocolate cake is completely cooled, crumble it into a large mixing bowl and add the low-carb caramel.
This caramel is the good stuff, my friends! It is the ooey-gooey goodness that will make the cake stick together when you begin rolling your cake balls. It will also add great flavor.
The key to adding the low-carb caramel is to add just the right amount into the cake mixture. The key is to bind it all together, but not add so much that the cake balls will be too mushy to hold their shape.
After you have the cake ball mixture all combined, it is time to form the cake truffles. The best tool I’ve found that gives you the most uniformity in size is a small cookie scoop. I like to keep several sizes in my kitchen for projects like these.
If you use a small scoop like this ONE, which holds a few teaspoons of cake mixture, then this recipe will yield you about 36 cake truffles. Of course the large you make them the fewer you will get out of this mixture.
Scoop by scoop you will form the cake truffles and place them on a baking sheet that is lined with parchment paper. When you have rolled all of the cake truffles, it is time to freeze the truffles for at least an hour or until solid. for a bit, then roll into balls.
What is The Best Way to Cover the Salted Caramel Cake Balls?
The third and final step in making these low-carb cake balls is dipping them in the salted caramel chocolate. This is also a step that you could get your kids to help with as well if they like to help in the kitchen.
One important step that is very helpful before you start melting the chocolate to dip the cake balls in, is to gather all your tools and ingredients that you will need and have them handy.
Since the chocolate will instantly start cooling down and setting up as soon as you start dipping you don’t want to have to stop and grab things in the middle of dipping the cake balls.
When it comes to covering the Salted Caramel Cake Balls in the chocolate coating there are a couple of ways that you can use. Take of look at the two methods I use below and choose which method that works best with your cooking style.
For perfectly dipped cake balls, use a long skewer or toothpick to gently poke the cake balls and dip them into the melted chocolate. Carefully move the cake ball around to make sure it gets coated on all sides. Carefully let the excess chocolate drip back into the bowl and return the cake balls to the baking sheet they were frozen on and place them in the fridge to set up.
When you have a large number of cake balls, like this recipe, that you need to cover using the spoon method for covering them may be easier if you are not familiar with making cake balls.
To use this method, first, you will take each cake ball one by one and dip only the bottoms of each cake ball into the place the melted chocolate. Place them bottom sides down onto the cookie sheet they were frozen on to set.
Use a spoon to drizzle the melted candy over each cake ball. Try your best to make sure they are completely covered. Then place them into the fridge to let the chocolate set.
Can Low Carb Cake Balls Be Made Ahead or Frozen?
I’ve frozen these a couple of times now, in fact, the cake balls set in my freezer for about two weeks before I was ready to dip these for the picture in the blog post. They still worked amazingly well and tasted fresh as the day I had made them.
To freeze cake balls successfully, the most important thing will be to help them stay fresh and prevent freezer burn. You can opt to freeze the cake balls without the coating and then pull them out and dip them on the day you want to serve them.
But if you want to make the recipe entirely then freeze them so they are available to pull out and munch on when you need a sweet pick me up, then follow these steps below.
To freeze the Low Carb Salted Caramel Cake Balls:
- First, bake the cake and let it cool completely.
- Allow the cake to cool then mix it with the caramel and form the cake balls.
- Let the cake balls chill in the freezer until they are solid.
- Prepare your chocolate for coating and dip each cake ball. Return them to the baking sheet.
- Once the cake balls have been coated in the melted chocolate it is time to freeze them.
- For cake balls coated in chocolate like these, it is crucial to let the coating harden before placing the cake balls in freezer bags.
- After the coated cake balls are set in the freezer remove them from the tray and place them in freezer-safe bags.
When you are ready to enjoy the cake balls from the freezer, simply take out the portion you would like and let them sit at room temperature for 10-15 minutes to thaw and you’ll have perfectly moist and gooey centers. Yum!
These cake balls have a moist chocolate cake and caramel filling dipped into a creamy Salted Caramel Chocolate coating. They are the perfect sweet treat for special occasions.
For the Chocolate Cake Filling
- 4 medium eggs
- 4 tablespoons of melted butter
- 4 ounces of softened cream cheese
- 1/2 cup of unsweetened almond milk
- 1/3 cup + 2 Tablespoons of THM Super Sweet (or 3/4 cup Golden Monk Fruit)
- 1 teaspoon of pure vanilla
- 1 1/4 cup of almond flour
- 1/4 cup of coconut flour
- 1/3 cup of cocoa powder
- 1 Tablespoon of psyllium powder
- 2 teaspoons of baking powder
- 1/2 cup of Low Carb Caramel (for mixing with cake later)
Salted Caramel Coating
- 7 ounces of Lily's Salted Caramel Chocolate Chips
- 1/2 cup heavy whipping cream
- 1 tablespoon of coconut oil
- To make the chocolate cake add all the ingredients into a blender and mix until the mixture is smooth without lumps.
- Pour the cake batter into a greased 9x11 baking dish and bake at 350 degrees until a toothpick comes out clean from the center. This will take about 35 minutes or so.
- Let the chocolate cake cool completely then crumble the cake up into a large mixing bowl and add in the Low Carb Caramel. I like to make my caramel the day before so it is ready to go when I make these cake balls.
- Line a baking sheet with a piece of parchment paper.
- Using a small cookie scoop form the cake balls with your hands and place them on the lined baking sheets. Once you have all the cake balls rolled, place them into the freezer and let them harden for at least an hour.
- When you are ready to dip your cake balls heat the heavy cream and coconut oil up in a saucepan. Bring up to almost a simmer but remove it before it boils.
- Pour the cream over the Lily's Salted Caramel Chips and let it sit for 5 minutes. After 5 minutes stir the chocolate until it is smooth and creamy.
- Using a toothpick or skewer dip each frozen cake ball into the melted chocolate and place them back onto the parchment paper.
- When all of the cake balls have been dipped place the Low Carb Salted Caramel Cake Balls into the refrigerator so the chocolate can set.
- They are delicious straight from the fridge, but they are best if you pull them out and let them sit on the counter a few minutes before eating. They get soft and so moist
For the sweetener in the cake if you don't have the one called for you can use 1/2 cup of Pyure Sweetener that can be found at Walmart at the baking aisle.
Amount Per ServingCalories 100Total Fat 10gTrans Fat 0gCholesterol 29mgSodium 91mgCarbohydrates 11gNet Carbohydrates 3gFiber 2gSugar 2gSugar Alcohols 6gProtein 2g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!