Ingredients:

  • 1 ½ cups All-purpose flour, sifted
  • ½ cup Granulated sweetener blend (e.g., erythritol/stevia)
  • 1 ½ teaspoons Baking powder
  • ¼ teaspoon Fine sea salt
  • 2 Large eggs, room temperature
  • ½ cup Plain Greek Yoghurt (2% fat or higher)
  • ¼ cup Neutral oil (e.g., rapeseed or vegetable)
  • 1 tablespoon Vanilla extract
  • 4 oz Low-fat cream cheese, softened
  • 1 teaspoon Vanilla extract (for binder)
  • 2 tablespoons Powdered sweetener (or icing sugar alternative)
  • 10 oz Sugar-free white or dark chocolate wafers
  • 1 teaspoon Refined coconut oil
  • Optional: Freeze-dried raspberry powder for decoration

Instructions:

  1. Preheat oven to 175°C (350°F). Lightly grease and line an 8x8 inch baking pan. In a large bowl, whisk together the flour, granulated sweetener, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, Greek yoghurt, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing only until just combined. Do not overmix.
  3. Pour the batter into the prepared pan and bake for 22–25 minutes, or until a skewer comes out clean. Let the cake cool completely on a wire rack.
  4. Crumble the cooled cake into a fine, uniform consistency in a large bowl. In a small bowl, beat the softened cream cheese, vanilla, and powdered sweetener until light and smooth to form the binder.
  5. Add the cream cheese mixture to the cake crumbs and mix thoroughly until a pliable dough forms that sticks together when pressed. Cover and chill the mixture for 30 minutes.
  6. Roll the mixture into approximately 24 uniform spheres (around 30g/1 oz each). Place them on a parchment-lined baking sheet and transfer to the freezer for 30–45 minutes until rock solid.
  7. Gently melt the sugar-free chocolate wafers with coconut oil until the mixture is thin and smooth. Dip the tip of a lollipop stick about 1 cm deep into the melted chocolate, then immediately insert the stick halfway into a frozen cake ball. Return the pops to the freezer or fridge for 5 minutes to set the 'glue'.
  8. Holding the pop upside down, dip it straight down into the melted chocolate coating. Pull it out slowly, gently tapping the stick to allow excess chocolate to drip off. Immediately sprinkle with desired decoration. Insert the stick into a Styrofoam block to allow the chocolate to set firmly for at least 30 minutes.