Sugar Free Lemon Cake Pops
Lemon Cake Pops
Hands On Time: 1 hour and 15 minutes
Total Time: 25 hours and 15 minutes
Serves: 24
Cake pops. It’s like portion control on a stick!
These delicately lemon scented and flavored pops are perfect for a baby shower, or birthday party.
Enjoy!
INGREDIENTS:
Cake:
6 eggs
½ cup of cream cheese
1/3 cup of vanilla whey powder
1/3 cup + 3 tablespoons of coconut flour
1 tablespoon of Sukrin Icing
1 tablespoon of vanilla
1 tablespoon of baking powder
1 tablespoon of lemon zest
1 tablespoon of lemon juice
Frosting:
3 tablespoons of cream cheese
3 tablespoons of heavy whipping cream
1 tablespoon of Sukrin Icing
Coating:
1 cup sugar-free white chocolate chips
1 tablespoon coconut oil
Food dye (optional)
METHOD:
- Preheat oven to 325 F, fan forced.
- Blitz the eggs, vanilla, lemon juice, zest and cream cheese in a high powered blender until very well combined.
- Add the dry ingredients and blend until fully combined.
- Grease and line the bottom and sides of a 9-inch cake pan, then pour the cake batter into the pan.
- Spread the batter out evenly.
- Bake for approx. 20 minutes or until a skewer inserted in the center comes out clean. Set aside to cool.
- In a small bowl mix the cream cheese, heavy whipping cream and Sukrin Icing.
- Cut any dark edges off the cake and discard.
- Crumble half of the cooled cake into a large mixing bowl, and make sure that you’ve crumbled it as much as possible. You want to reduce any lumps.
- Add half of the frosting to the crumbled cake and mix until completely combined.
- Cover a tray with silicone paper.
- Using a small cookie scoop or a cake pop mold, make small balls out of the cake mixture.
- Use your hands to create nice smooth balls.
- Place the balls onto the tray.
- Repeat with the remaining cake and frosting.
- Place the cake balls in the freezer for 10 -15 minutes.
- Melt the sugar-free white chocolate with the coconut oil and food dye, if using, in a microwave safe bowl.
- Very gently make holes in the cake pop with the stick or a toothpick.
- Dip the tip of the stick in the chocolate then insert them into the cake pops.
- Place in the fridge for a few minutes or until the chocolate sets.
- Dip the cake pops in the chocolate and place them on silicone paper to set.
- You can also use a block of Styrofoam or florist foam to insert the sticks into to set.
- Place the finished cake pops in the fridge to fully set.
Store in the refrigerator for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.
