Lemon Cream Cake Pops Low Carb

25 March, 2017 by Stacey 54 Comments

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, and this Lemon Cream Cake Pop Low Carb is the best 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 me to make.

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

After making the lemon cake crumbs, you would then add 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 fantastic, and made my birthday extra special!

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

Bake the lemon cake

Crumble the cake! Yes, destroy the cake! The kids or grandkids 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 for a few minutes until the 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 teaspoon baking powder, this one is corn free
½ teaspoon baking soda
1 tablespoon lemon zest, I use a microplane or fine grater
3 eggs, beaten
¼ cup unsweetened almond milk, or coconut milk
2 ½ tablespoon butter, melted
2 tablespoon lemon juice, I use this lemon squeezer
5 ounces cream cheese, softened, or for paleo use ½ cup cashew butter, melted
1 tablespoon sweetener of choice: Swerve for low carb or coconut sugar for paleo
1 teaspoon lemon juice
1 teaspoon lemon extract

Lemon Glaze Ingredients:

3 ½ tablespoon butter
2 tablespoon heavy cream, or coconut cream
2 ½ tablespoon powdered sweetener of choice: Swerve confectioners for low carb, or use ground coconut sugar for paleo (grind in a magic bullet blender or coffee grinder).
1 teaspoon lemon juice
1 teaspoon 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:

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

📖 Printable Recipe Card

Lemon Cream Cake Pops Low Carb

Stacey

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

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, treats

Cuisine American

Servings

Calories 92 kcal

Ingredients

½ cup coconut flour
½ cup granular sweetener of choice: Swerve for low carb or coconut sugar for paleo
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon lemon zest
3 eggs beaten
¼ cup unsweetened almond milk or coconut milk
2 ½ tablespoon butter melted
2 tablespoon lemon juice
5 ounces cream cheese softened, or for paleo use ½ cup cashew butter, melted
1 tablespoon sweetener of choice: Swerve for low carb or coconut sugar for paleo
1 teaspoon lemon juice
1 teaspoon lemon extract
LEMON GLAZE INGREDIENTS:
3 ½ tablespoon butter
2 tablespoon heavy cream or coconut cream
2 ½ tablespoon 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 teaspoon lemon juice
1 teaspoon lemon extract
18 cake pop sticks popsicle ones, etc., where to get them, but any other non-pointy sticks will work as well.

Instructions

Preheat oven to 350 F (176 C), and grease or oil an 8x8 baking pan.
In a large mixing bowl combine: ½ cup coconut flour, ½ cup sweetener of choice, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon lemon zest. Mix together. Set aside.
In a larger mixing bowl combine: 3 beaten eggs, ¼ cup almond milk, 2 ½ tablespoon melted butter, and 2 tablespoon lemon juice. Mix together thoroughly.
Add dry coconut flour mixture to wet egg mixture and mix until combined.
Spread cake batter into prepared pan and bake for 30 minutes or until toothpick comes out of center clean.
Remove cake from oven and let cool until pan is not hot.
Crumble all of cake with your hands into crumbs (kids love this part).
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 tablespoon sweetener of choice,1 teaspoon lemon juice, and 1 teaspoon lemon extract. Mix together.
Add the cream mixture to the pan of cake crumbs and mix together until it become a dough texture.
Form into balls with your hands and set aside.
In a small saucepan on medium heat, melt 3 ½ tablespoon butter. Add 2 tablespoon heavy cream or coconut cream,1 teaspoon lemon juice, 1 teaspoon lemon extract, and 2 ½ powdered sweetener of choice. Stir until dissolved and combined. Remove from heat. Let cool a minute or two.
Poke sticks into the cake balls, and dip and roll in the lemon glaze.
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.