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Thanksgiving Desserts

Keto Cottage Cheese Cake Pops

12 small pops
Gluten-Free Diet, Keto Diet, American Microwave Cooking, Cold Cuisine

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

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olivia.wyles olivia.wyles Resident Chef
June 12, 2025
Keto Cottage Cheese Cake Pops spread out on the table, close up top shot
  • 10 min.
  • 40 min.
  • 2/5
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Ingredients:

Cake Pop Base:

Coating:

* 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:

Directions:

1. Mix the Cake Pop Base:

  • Mix all ingredients except coating in a bowl with an electric mixer until smooth.
Keto Cottage Cheese Cake Pops 3Keto Cottage Cheese Cake Pops 5Keto Cottage Cheese Cake Pops 6

2. Form the Balls:

  • Scoop out about 12 small individual bites.
  • Roll into a smooth ball.
Keto Cottage Cheese Cake Pops 7

3. Skewer and Chill:

  • Skewer each ball
  • Then put in the freezer about 30 minutes.
Keto Cottage Cheese Cake Pops 8Keto Cottage Cheese Cake Pops 9

4. Prepare the Coating:

  • 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.

5. Dip and Decorate Keto Cottage Cheese Cake Pops:

  • Dip each bite in melted chocolate shaking off excess.
  • Top with sprinkles.
Keto Cottage Cheese Cake Pops 10Keto Cottage Cheese Cake Pops 11

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.

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
# 6
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-25
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