Lemon Cream Cake Pops Low Carb

Lemon Cream Cake Pops Low Carb-

Lemon Cream Cake Pops Low Carb are a yummy, sweet citrus treat that is gluten free, low carb and paleo.

Lemon cake is my favorite cake, and these Lemon Cream Cake Pops Low Carb are the best of lemon cake and lemon cheesecake in a ball and coated with a delightful sweet lemon glaze.

My 50th birthday week  is here and that required me to come up with a treat that would make me  insanely happy. So I needed to put my favorite things into a special treat that was fun for the kids and I to make.

If you have kids or grand-kids, then oh boy will they have a ball destroying the cake and making it into crumbs to use in forming the cake balls. I  was sort of fun baking a cake, and then destroying it.

After making the lemon cake crumbs, you would then add a lemon cream to them and mix until a dough forms. The dough was very easy to form into balls with your hands. Then they are put on a stick and dipped into the glaze.

These turned out wonderful, and made my birthday extra special!

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Bake the lemon cake

Crumble the cake! Yes destroy the cake! The kids or grand-kids are perfect for this job, lol.

Make the whole cake into crumbs.

Add the lemon cream and mix.

Roll into balls with your hands.

Add cake stick. Dip in the lemon glaze. Refrigerate a few minutes until glaze sets.

Lemon Cream Cake Pops Low Carb-

Ingredients:

• ½ cup coconut flour
• ½ cup  granular sweetener of choice: Swerve for low carb, or  can use coconut sugar for paleo
• 1 ½ tsp baking powder, this one is corn free
• ½ tsp baking soda
• 1 tbsp lemon zest, I use a microplane or fine grater
• 3 eggs, beaten
• ¼ cup unsweetened almond milk, or coconut milk
• 2 ½ tbsp butter, melted
• 2 tbsp lemon juice, I use this lemon squeezer
• 5 ounces cream cheese, softened, or for paleo use  ½ cup cashew butter, melted
• 1 tbsp sweetener of choice: Swerve for low carb or coconut sugar for paleo
• 1 tsp lemon juice
• 1 tsp lemon extract

Lemon Glaze Ingredients:

• 3 ½ tbsp butter
• 2 tbsp heavy cream, or coconut cream
• 2 ½ tbsp powdered sweetener of choice: Swerve confectioners for low carb, or use ground coconut sugar for paleo (grind in magic bullet blender or coffee grinder).
• 1 tsp lemon juice
• 1 tsp lemon extract
• 18 cake pop sticks

 Cake pop sticks, where to get them, but other non-sharp sticks (popsicle ones, etc.) will work as well.

Directions:

1. Preheat oven to 350 F (176 C), and grease or oil an 8×8 baking pan.
2. In a large mixing bowl combine: ½ cup coconut flour, ½ cup sweetener of choice, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tbsp lemon zest. Mix together. Set aside.
3. In a larger mixing bowl combine: 3 beaten eggs, ¼ cup almond milk, 2 ½ tbsp melted butter, and 2 tbsp lemon juice. Mix together thoroughly.
4. Add dry coconut flour mixture to wet egg mixture and mix until combined.
5. Spread cake batter into prepared pan and bake for 30 minutes or until toothpick comes out of center clean.
6. Remove cake from oven and let cool until pan is not hot.
7. Crumble all of cake with your hands into crumbs (kids love this part).
8. In a medium size bowl combine: 5 ounces of softened cream cheese (can warm cream cheese in microwave for few seconds), or melted cashew cream for paleo (can melt in a sauce or microwave), 1 tbsp sweetener of choice,1 tsp lemon juice, and 1 tsp lemon extract. Mix together.
9. Add  the cream mixture to the pan of cake crumbs and mix together until it become a  dough texture.
10. Form into balls with your hands and set aside.
11. In a small saucepan on medium heat, melt  3 ½ tbsp butter. Add 2 tbsp heavy cream or coconut cream,1 tsp lemon juice, 1 tsp lemon extract, and 2 ½  powdered  sweetener of choice. Stir until dissolved and combined. Remove from heat. Let cool a minute or two.
12. Poke sticks into the cake balls, and dip and roll in the lemon glaze.
13. Once all cake pops are glazed they can be refrigerated until glaze becomes firm (only takes a few minutes). Store extra cake pops in a container in the fridge.

Nutritional Data: Yield: 18 cake pops, Serving Size: 1 cake pop, Cal: 92, Carbs: 2 g, Net Carbs: 1 g, Fiber: 1 g, Fat: 8 g, Saturated Fat: 5 g, Protein: 2 g, Sugars: 1 g. 

*all nutritional data are estimates based on the products I used*

5 from 10 votes

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Lemon Cream Cake Pops Low Carb

Prep Time

15 mins

Cook Time

30 mins

 

Lemon Cream Cake Pops are a yummy, sweet citrus treat that is gluten free, low carb and paleo. 

Course: gluten fee, low carb, paleo

Cuisine: baked goods, desserts

Servings: 18

Calories: 92 kcal

Author: Stacey

Ingredients

• ½ cup coconut flour
• ½ cup granular sweetener of choice: Swerve for low carb or coconut sugar for paleo
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tbsp lemon zestr
• 3 eggs beaten
• ¼ cup unsweetened almond milk or coconut milk
• 2 ½ tbsp butter melted
• 2 tbsp lemon juice
• 5 ounces cream cheese softened, or for paleo use ½ cup cashew butter, melted
• 1 tbsp sweetener of choice: Swerve for low carb or coconut sugar for paleo
• 1 tsp lemon juice
• 1 tsp lemon extract
• LEMON GLAZE INGREDIENTS:
• 3 ½ tbsp butter
• 2 tbsp heavy cream or coconut cream
• 2 ½ tbsp powdered sweetener of choice: Swerve confectioners for low carb grind in magic bullet blender or coffee grinder, or use ground coconut sugar for paleo .
• 1 tsp lemon juice
• 1 tsp lemon extract
• 18 cake pop sticks popsicle ones, etc., where to get them, but any other non-pointy sticks will work as well.

Instructions

1. Preheat oven to 350 F (176 C), and grease or oil an 8x8 baking pan.
2. In a large mixing bowl combine: ½ cup coconut flour, ½ cup sweetener of choice, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tbsp lemon zest. Mix together. Set aside.
3. In a larger mixing bowl combine: 3 beaten eggs, ¼ cup almond milk, 2 ½ tbsp melted butter, and 2 tbsp lemon juice. Mix together thoroughly.
4. Add dry coconut flour mixture to wet egg mixture and mix until combined.
5. Spread cake batter into prepared pan and bake for 30 minutes or until toothpick comes out of center clean.
6. Remove cake from oven and let cool until pan is not hot.
7. Crumble all of cake with your hands into crumbs (kids love this part).
8. In a medium size bowl combine: 5 ounces of softened cream cheese (can warm cream cheese in microwave for few seconds), or melted cashew cream for paleo (can melt in a sauce or microwave), 1 tbsp sweetener of choice,1 tsp lemon juice, and 1 tsp lemon extract. Mix together.
9. Add the cream mixture to the pan of cake crumbs and mix together until it become a dough texture.
10. Form into balls with your hands and set aside.
11. In a small saucepan on medium heat, melt 3 ½ tbsp butter. Add 2 tbsp heavy cream or coconut cream,1 tsp lemon juice, 1 tsp lemon extract, and 2 ½ powdered sweetener of choice. Stir until dissolved and combined. Remove from heat. Let cool a minute or two.
12. Poke sticks into the cake balls, and dip and roll in the lemon glaze.
13. Once all cake pops are glazed they can be refrigerated until glaze becomes firm (only takes a few minutes). Store extra cake pops in container in fridge.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Nutrition Facts

Lemon Cream Cake Pops Low Carb

Amount Per Serving (1 cake pop)

Calories 92 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 52mg17%

Sodium 186mg8%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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