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These sugar-free popsicles are the perfect treat for summer. They are adapted from my Keto Vietnamese Iced Coffee which I made with homemade dairy-free Keto Condensed Milk.
Use any quality coffee, or even naturally caffeine-free alternatives, such as roasted chicory coffee - all will work just fine. If you prefer more classic flavours like chocolate or vanilla, check out my keto ice cream & popsicle recipes.
Note: I used 2 regular size popsicle molds, and 8 small popsicle molds like these. To store the popsicles, I used Ziploc bags.
Hands-on Overall
Serving size 1 small popsicle
Nutritional values (per 1 small popsicle)
Net carbs1.7 grams
Protein1 grams
Fat12.9 grams
Calories119 kcal
Calories from carbs 5%, protein 3%, fat 92%
Total carbs1.7 gramsFiber0 gramsSugars0.2 gramsSaturated fat11.7 gramsSodium7 mg(0% RDA)Magnesium24 mg(6% RDA)Potassium125 mg(6% EMR)
Ingredients (makes 6 regular or 12 small popsicles)
Instructions
- Prepare the Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream) and set aside.
- Prepare the coffee by blending it with brain octane oil and half of the prepared keto condensed milk. Let the coffee and the reserved condensed milk cool down to room temperature.
- Assemble the popsicles. Pour the prepared coffee into popsicle molds (each about 3/4 full).
- Pour the reserved condensed milk into each of the popsicle molds. It will sink to the bottom of the molds. If you have popsicle molds that include a lid, you can add the sticks now. Otherwise, place the popsicles in the freezer for 1-2 hours, until partially frozen. Then insert the sticks and return to the freezer for another 2 hours or until frozen.
- To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds. You can use regular 1/2-cup popsicle molds, or "small" 1/4-cup popsicle molds.
- Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.
Bulletproof Vietnamese Coffee Popsicles
Ingredients (makes 6 regular or 12 small popsicles)
- 1 1/2 cups homemade Dairy-Free Keto Condensed Milk or Keto Condensed Milk (360 ml/ 12 fl oz)
- 1 1/2 cups strong brewed coffee, I used Bulletproof coffee (360 ml/ 12.1 fl oz)
- 2 tbsp Brain Octane oil or MCT oil (30 ml)
- Optional: 1 teaspoon cinnamon or vanilla bean powder
Instructions
- Prepare the Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream) and set aside.
- Prepare the coffee by blending it with brain octane oil and half of the prepared keto condensed milk. Let the coffee and the reserved condensed milk cool down to room temperature.
- Assemble the popsicles. Pour the prepared coffee into popsicle molds (each about 3/4 full).
- Pour the reserved condensed milk into each of the popsicle molds. It will sink to the bottom of the molds. If you have popsicle molds that include a lid, you can add the sticks now. Otherwise, place the popsicles in the freezer for 1-2 hours, until partially frozen. Then insert the sticks and return to the freezer for another 2 hours or until frozen.
- To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds. You can use regular 1/2-cup popsicle molds, or "small" 1/4-cup popsicle molds.
- Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.
Nutrition (per 1 small popsicle)
Calories119kcal
Net Carbs1.7g
Carbohydrates1.7g
Protein1g
Fat12.9g
Saturated Fat11.7g
Fiber0g
Sugar0.2g
Sodium7mg
Magnesium24mg
Potassium125mg
Detailed nutritional breakdown (per 1 small popsicle)
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