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Step 1
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| Preheat oven to 350 degrees and coat a 9" square baking pan with non stick spray or butter. |
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Step 2
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| Combine dry ingredients (almond flour, coconut flour, baking soda, baking powder, salt, and cacao powder) in a medium sized bowl. Whisk well to combine. |
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Step 3
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| Add eggs to a large bowl or stand mixer. Beat on high for 1-2 minutes until light and fluffy. Add sweetener, vanilla extract, milk, sour cream, and melted butter. Whisk well. |
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Step 4
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| Slowly add dry ingredients to wet ingredients in small batches. Mix just until batter comes together. Pour into prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean when poked through the center of the cake. Remove from oven and let cool completely. |
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Step 5
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| Once cooled, break cake apart in a bowl. Add melted coconut butter and mash well into crumbs. Portion and divide cake pops using a small cookie scoop. Using your hands, make the cake pops as even and smooth as you can. Place them on a cookie sheet or tray and add a cake pop stick to the center of each. Place tray in the fridge for 30-45 minutes until they are firm and their shape holds together. |
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Step 6
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| Melt chocolate chips and coconut oil in a small bowl. Remove cake pops from fridge. Dip and coat each pop in chocolate and place back on the tray. Place cake pops back in the fridge and let chocolate harden completely. |
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