Preheat the oven to 350 degrees.

Mix the Swerve cake mix according to the package instructions, then pour into an 8 inch cake pan.

Bake the cake for 25-30 minutes, remove from the oven, and allow it to cool completely.

Meanwhile, beat together the vanilla, heavy whipping cream, butter, and Swerve confectioners in a mixing bowl until smooth and creamy.

Crumble the cake into a mixing bowl. Add the frosting mixture and stir to combine.

Form the cake mixture into 24 evenly-sized balls. Stick a cake pop stick or half of a paper straw into the center of each cake pop ball.

Let the cake pops chill on a tray for 30 minutes.

Add the white chocolate chips and coconut oil to a microwave-safe bowl and melt in the microwave until smooth. Transfer a small amount into two separate bowls and set them aside.

Dip each cake pop into the white chocolate, sprinkle with keto sprinkles, and place back onto the baking sheet to set.

Add red food coloring to one of the reserved bowls of melted white chocolate chips, then green to the other. Stir to combine.

Use the tines of a fork to drizzle the red and green melted chocolate over the cake pops. Allow them to set completely before serving.