White Chocolate Cake Pops
30min
| 4 - 6
By
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Ingredients
For cake
- 100 g Macro Mixes Birthday Cake Premix
- 120 ml milk of choice
- 14 g butter
- 1 egg For binding
- ½ cup fat free cream cheese
- 3 TBSP erythritol
For white chocolate dipping
- 100g sugar-free Macro Mixes White Chocolate Shards
- 1 TBSP cream cheese
- 1 tsp coconut oil 100s & 1000s (optional)
Method
- Bake cake like you normally would, at 175 degrees for 45 minutes.
- Set cake aside to cool.
- Once cake is cooled, crumble into small pieces.
- To the crumbled cake, add 1/2 cup cream and 3 TBSP erythritol, and make sure it is combined.
- Separate mixture into small balls and from into egg shapes.
- Place in the fridge for 15 minutes to harden.
- While cake pops are in the fridge, melt 100 g white chocolate and 1 tsp coconut oil together.
- To the melted chocolate, add 1 TBSP cream cheese and mix to combine.
- Once cake pops have hardened, dip into the white chocolate mixture.
- Dip into 100s and 1000s for decoration.
- Set aside for 15 mins to set (if you want them more solid, keep in the fridge).
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