5 from 10 votes
Lemon Cream Cake Pops -Low Carb & Paleo
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*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 186mg 8%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.