Directions

Keto Lemon Cupcakes

1. Preheat the oven to 350°F and line a muffin pan with 6 silicone or parchment muffin papers.

2. Measure out half of the cake mix (by weight or volume). Prepare the cake mix according to the package directions and divide among the prepared muffin cups. Bake according to the package directions.

3. Remove and let cool completely.

Lemon Cake Balls

1. Crumble the cupcakes into a large bowl. Add the cream cheese, lemon juice, and lemon zest, and mash them together until very well combined.

2. Roll the cake mixture into 1 inch balls and place on a waxed paper lined baking sheet. Freeze until firm, 1 to 2 hours.

Finishing Touches

1. In a heatproof bowl set over a pan of barely simmering water, combine the keto white chocolate chips and the cocoa butter. Stir very frequently, until melted and smooth. Remove from heat.

2. Dip the frozen cake balls in the melted white chocolate, tossing to coat with two forks. Lift out and tap the fork gently on the side of the bowl to remove the excess chocolate.

3. Place the dipped balls onto a waxed paper lined tray to set. Sprinkle the tops with lemon zest immediately after dipping, before the chocolate sets.

4. The chocolate dip should be enough for about 2/3 of your cake balls. Roll the remaining balls in the keto sanding "sugar". (You can also do them all in white chocolate or all in sanding sugar).