White Chocolate Cake Pops

| 4 - 6

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)
  • 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). 

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”