Low-Carb Lemon Cream Cake Pops: Zesty Keto Dessert Bite

Lemon Cream Cake Pops Low Carb

Lemon Cream Cake Pops are a bright, citrusy treat that’s gluten-free, low carb, and can be adapted for paleo diets. These cake pops combine tender lemon cake crumbs with a creamy lemon filling, then are dipped in a smooth lemon glaze for a perfectly portable dessert.

I love lemon cake, and these cake pops are essentially lemon cake and lemon cheesecake rolled into bite-sized rounds and finished with a sweet lemon glaze. They were my celebratory treat for a milestone birthday and turned out exactly as I hoped.

Making them is fun for families: bake the cake, crumble it, stir in the lemon cream until a dough forms, roll into balls, add sticks, and dunk in glaze. Kids especially enjoy the “cake destruction” step of crumbling the cake into crumbs.

After the cake is baked and cooled, break it into crumbs, mix with the lemon cream filling, shape into balls, insert sticks, and dip in glaze. Chill briefly for the glaze to set, then enjoy.

These cake pops are easy to shape by hand and freeze or refrigerate well for storing. They’re a lovely option for celebrations, school treats, or whenever you want a small lemony indulgence.

Below you’ll find the ingredient list and step-by-step directions to make about 18 cake pops.

Roll the mixture into balls, add sticks, dip in glaze, and chill just until set.

These came out delicious and made my birthday extra special.

Lemon Cream Cake Pops Low Carb

Ingredients

• ½ cup coconut flour
• ½ cup granular sweetener (Swerve or your preferred low-carb sweetener; use coconut sugar for paleo)
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon lemon zest
• 3 eggs, beaten
• ¼ cup unsweetened almond milk (or coconut milk)
• 2½ tablespoons butter, melted
• 2 tablespoons lemon juice
• 5 ounces cream cheese, softened (or ½ cup melted cashew butter for paleo)
• 1 tablespoon sweetener (for the cream mixture)
• 1 teaspoon lemon juice (for the cream mixture)
• 1 teaspoon lemon extract

Lemon Glaze Ingredients

• 3½ tablespoons butter
• 2 tablespoons heavy cream (or coconut cream)
• 2½ tablespoons powdered sweetener (Swerve confectioners for low carb, or ground coconut sugar for paleo)
• 1 teaspoon lemon juice
• 1 teaspoon lemon extract
• About 18 cake pop sticks (popsicle sticks or any non-sharp stick will work)

Directions

1. Preheat the oven to 350°F (176°C). Grease or oil an 8×8-inch baking pan.
2. In a large bowl, whisk together coconut flour, granular sweetener, baking powder, baking soda, and lemon zest. Set aside.
3. In a separate bowl, combine beaten eggs, almond milk, melted butter, and lemon juice. Mix thoroughly.
4. Add the dry mixture to the wet ingredients and stir until combined.
5. Spread the batter in the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool until the pan is no longer hot.
7. Crumble the cooled cake into fine crumbs using your hands or a fork.
8. In a medium bowl, beat together softened cream cheese (or melted cashew butter), 1 tablespoon sweetener, 1 teaspoon lemon juice, and 1 teaspoon lemon extract until smooth.
9. Add the cream mixture to the cake crumbs and mix until the texture forms a dough that holds together.
10. Form the dough into balls with your hands and set them aside on a tray.
11. In a small saucepan over medium heat, melt 3½ tablespoons butter. Stir in the heavy cream, 1 teaspoon lemon juice, 1 teaspoon lemon extract, and 2½ tablespoons powdered sweetener until fully dissolved. Remove from heat and let the glaze cool slightly.
12. Insert sticks into each cake ball, dip and roll the pops in the lemon glaze, and place them upright or on parchment to set.
13. Refrigerate the glazed cake pops for a few minutes until the glaze firms. Store extras in an airtight container in the fridge.

Nutritional Data (estimates): Yield: 18 cake pops. Serving: 1 cake pop. Calories: 92; Carbs: 2 g; Net Carbs: 1 g; Fiber: 1 g; Fat: 8 g; Saturated Fat: 5 g; Protein: 2 g; Sugar: 1 g.

*All nutritional data are estimates based on the products used.

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