- 3/4 cups heavy whipping cream
- 1/4 cup coconut milk
- 2 eggs yolks
- 1/4 cup cocoa powder
- 1/4 cup powdered erythritol
- 1/4 tsp xanthan gum
- 1/2 tsp vanilla
- 2 tbsp butter
- 2 packages Sweet Logic/Primal Noms Chocolate Peanut Butter Mug Cake mix (Use code MOOSE10 for 10% off order)
- 1/2 cup powdered erythritol
- 1/2 cup low-carb dark chocolate chips (such as Bake Believe)
- 1 ounce cooking paraffin
Simmer heavy cream, coconut milk, and erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolks, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe mugs, prepare two Primal Noms mug cakes according to package instructions. Cut mug cakes into small pieces and let cool in mixing bowl. Add 3/4 cup of prepared pudding and 1/2 cup of powdered erythritol and mix well with a gloved hand. Let mixture chill in the refrigerator for 15 minutes, before shaping into one and a half inch balls. Place on a wax paper lined cookie sheet. Insert cake pop sticks and freeze while preparing dipping chocolate.
On low heat melt chocolate and paraffin, stirring constantly. Dip each cake pop in chocolate once, let set a moment, and repeat until each pop has been dipped at least twice. Let the cake pops firm up in the refrigerator for at least an hour before serving.
|Amount per serving|
|Total Fat 10g|
|Net Carbohydrates 1.4g|
|Disclaimer: Nutrition is approximate.|