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