KETO COCONUT POPSICLES

EASY

INGREDIENTS

– ⅔ cup Coconut Cream – 13.5 fl oz Coconut Milk – 1 tbsp MCT Oil – ⅓ cup Erythritol – ½ cup Shredded Coconut

Prep Ingredients

Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds.

1

Blend the Ingredients

Blend the Keto Coconut Popsicles ingredients until the texture is smooth and easy to pour.

2

Pour in Molds

Pour the Keto Coconut Popsicles mixture into the prepared ice cream molds. I use an 8-popsicle mold.

3

Cover the Molds

Cover all the popsicle molds with your metallic cover to ensure a simple unmolding later.

4

Insert Sticks

Insert a popsicle stick into each mold and freeze for at least 2 hours to set the popsicles.

5

Release the Popsicles

Release one popsicle mold place the mold under warm water, hold the mold with one hand, and pinch the stick with your thumb and index on the other hand and pull to release.

6

Decorate

To decorate with coconut, dip the top of the frozen popsicle into lukewarm water for 2 seconds, then quickly dip into unsweetened toasted coconut.

7

NET CARBS FAT PROTEIN

1.4 grams

10.4grams

0.8 grams

SERVINGS

TIME

Serving: 1 Popsicle Makes: 8 Popsicles

Prep: 10 Minutes Freeze: 180 Minutes

KETO COCONUT POSICLES

SWIPE UP FOR PRINTABLE RECIPE

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