White Chocolate Cake Pops

30min

| 4 - 6

By Macro Mixes

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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