Delicious and refreshing lemon-flavored cake pops with a creamy coconut filling. These cake pops are low carb and paleo-friendly, making them a guilt-free treat for any occasion.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or preferred low-carb sweetener. 1 tsp baking powder. Zest of 1 lemon. 2 tbsp lemon juice. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 2 large eggs. 1/4 cup unsweetened almond milk. For Cream Filling:. 1/2 cup coconut cream. 2 tbsp lemon juice. 2 tbsp powdered erythritol or preferred powdered sweetener.
Instructions: Prepare the oven by heating it up to 325F 165C. Put the erythritol, baking powder, lemon zest, almond flour, and coconut flour in a bowl and mix them together. Warm up the coconut oil and add the vanilla extract, eggs, and almond milk. For a thick batter, mix it all together. Using a spoon, fill up each cake pop mold about halfway with batter. After the oven is hot, bake the cake pops for 15 to 20 minutes, or until they are golden and a toothpick inserted into the middle comes out clean. Let the cake pops cool all the way down. Put the coconut cream, lemon juice, and powdered erythritol in a bowl and mix them together until they are smooth and creamy. If you want to get the cake pops out of the molds, be careful. Scoop out a small piece from the middle of each cake pop with a melon baller or a small round cutter. This will make a hole for the filling. Put some of the ready-made cream filling into each hollow. Put a cake pop stick in the base of every cake pop. To make the cream filling set, put the cake pops in the fridge. Enjoy! Serve cold.
Prep Time: 20 minutes
Cook Time: 20 minutes
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