Breakfast PB&J Cake Pops (Paleo/primal, grainfree glutenfree dairyfree smartcarb)

Here goes crazy again! I took the Cereal Killer Breakfast Cookies and baked them in cake pop pans with a jelly center to make Pb&j cake pops. Anyone excited yet? My kids we’re!

Here’s hoping you like them too; I’ll be adding these to lunch boxes this week as a sandwich alternative.


Breakfast PB&J Cake Pops

 (paleo/primal/grain-free/gluten-free/egg-free/low carb)

1/2 C pureed fresh pumpkin (or organic canned) NOT canned pumpkin pie

1 C cashew butter (or any nut butter)

1 C raw local honey

1 egg
2 tsp vanilla
2 C + 3 TBSP almond meal/flour (or cashew flour works, too)
1 tsp Saigon cinnamon

1 tsp pumpkin pie spice
1/2 tsp baking soda

1/4 tsp jam or preserves per each cake pop mold
Optional: nuts, chopped fine or just use a crunchy nut butter

NEEDED: Cake Pop pan or cake pop maker


  • Preheat oven to 350˚ F and grease a cake pop pan or cake pop maker with coconut oil (I use cast iron cookie sheet pans)
  • Combine all wet ingredients together, EXCEPT jam
  • Add dry ingredients and combine thoroughly
  • Scoop 1/2 TBSP cookie batter into cake pop pan batter onto prepared cookie sheet
  • Using the bottom of a greased teaspoon, make a divot into each battered vessel for the jam.
  • Scoop 1/4 tsp jam into each cake pop vessel
  • Scoop 1/2 TBSP cookie batter on top of jam and cookie batter
  • Add greased cake pop pan top, secure into place with hooks.
  • Bake approximately 18 minutes, according to thickness
  • Cool 2 minutes and transfer to cooling rack

Try not to eat them all at once.



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