Pink Lemonade Cloud Cakes

Servings 2 servings; Prep Time 45 minutes;

Ingredients

Layers

1 Oopsie roll recipe

1/4 tsp powdered Stevia

Frosting

1/3 cup butter (softened)

2 tbsp So Nourished erythritol sweetener

1 tsp lemon zest

1 tsp fresh lemon juice

1/2 tsp poppy seeds

1 tbsp heavy cream

1 pinch salt

2 strawberries

 

Instructions

1. Prepare our oopsie rolls! To make these sweet layers, add some stevia (or erythritol) to the batter.

2. When they’re out of the oven and cooled, use a large glass or mug to “stamp” out uniform circles out of the baked oopsie rolls.

3. Once you have your layers ready to go, make the butter cream frosting by beating your butter and erythritol until creamy. It’s important that the butter be softened here, of else you’ll have a chunky frosting.

4. Add in a tablespoon of cream and lemon zest and juice.

5. Add in poppy seeds and some finely chopped strawberries. We pureed our strawberries which didn’t work as well as finely chopping them would. The pureed strawberries made our frosting a bit too watery.

6. When your frosting is ready, spoon it into a ziploc bag held open by a glass.

7. Twist the big so there’s very little air inside and snip the top of the bag.

8. Lay one oopsie roll onto the plate you’ll be serving your cloud cakes on and begin frosting the perimeter of the cake. Then fill in the middle.

9. Stack another oopsie roll onto your frosting, pressing gently, and repeating the previous step. Do this until you have 3 layers, or as many as you’d like. Give the cake a good press on top to make sure the frosting is evenly distributed and peaking out the sides.

10. Finally, garnish with a squeeze of frosting and a walnut!

11. Chill in the fridge for about an hour before eating so the butter cream frosting has a chance to solidify a bit. Enjoy!

Nutrition :-

Macros per serving:  430 Calories; 42g of Fat; 6.5g of Protein; 3g of Carbs.

Source :- www.tasteaholics.com