You got a try these grown-up keto chocolate almond butter popsicles featuring almond butter and heavy cream, with a drizzle of sugar-free dark chocolate. They were super simple to whip up and are sure to satisfy a sweet craving, while still being keto-friendly.
These pops are really super-rich, so smaller popsicle molds work the best (or even paper cups with popsicle sticks would work great). Here are some basic popsicle molds I like using, and then I used wooden popsicle sticks with them.
Table des matières
Keto Chocolate Almond Butter Popsicles
For the popsicles:
- 8 oz. cream cheese, softened
- 1 cup almond butter
- 1/2 cup heavy cream
- 1/2 cup almond milk
- 1/2 cup Swerve confectioners sweetener
- 1 teaspoon vanilla extract
For chocolate shell drizzle:
- 4 oz. Lily’s dark chocolate (or favorite keto-friendly chocolate)
- 1 teaspoon coconut oil
First In a mixing bowl, beat together all popsicle ingredients using a hand mixer until totally smooth.
After putting in popsicle molds. Freeze for 4-5 hours until solid (overnight would be best).
Then melt chocolate and coconut oil in a double boiler on the stove or in a glass bowl over a saucepan with simmering water. You can also microwave in a microwave-safe dish for 30-second increments, stirring in between, until melted.
Finally, drizzle frozen popsicles with melted chocolate as desired and place them on a parchment paper-lined sheet pan. Freeze until chocolate is solid.
Yield: 10 popsicles, Serving Size: 1 popsicle
Amount Per Serving: 187 Calories | 28.6g Fat | 19.1g Total Carbs | 6.1g Fiber | 0.3g Sugar | 10.2g Sugar Alcohol | 10.2g Erythritol | 6.6g Protein | 2.8g Net Carbs