White Chocolate Cake Pops

White Chocolate Cake Pops

Prep Time45 mins
Cook Time1 hr
Servings: 6
Author: Claudia Schoeman


For cake

  • 100 g Birthday Cake Premix
  • 120 ml milk of choice
  • 14 g butter
  • 1 egg

For Binding

  • ½ cup fat free cream cheese
  • 3 tbsp erythritol

Whire chocolate dipping

  • 100 g sugar free white chocolate
  • 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 the cake 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.
  • Put them in the fridge for 15 minutes to harden.
  • While cake pops are in the fridge, melt 100g 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 fridge.

Leave a Reply

Your email address will not be published.

Recipe Rating