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This recipe uses one unusual ingredient — avocados. Don't be afraid, they work surprisingly well in low-carb desserts, especially when combined with chocolate. Even if you are a picky eater, you won't be able to tell the difference because of their neutral taste.
Avocados add a deliciuosly creamy texture, are high in potassium and are a great source of heart-healthy monounsaturated fatty acids. Also check out my Keto Mint Chocolate Chip Ice-Cream and Creamy Key Lime Popsicles.
Hands-on Overall
Serving size 1 popsicle
Nutritional values (per 1 popsicle)
Net carbs3.9 grams
Protein3 grams
Fat18.3 grams
Calories186 kcal
Calories from carbs 8%, protein 6%, fat 86%
Total carbs8.5 gramsFiber4.6 gramsSugars0.8 gramsSaturated fat11.9 gramsSodium11 mg(0% RDA)Magnesium64 mg(16% RDA)Potassium389 mg(19% EMR)
Ingredients (makes 8 popsicles)
Instructions
- Halve the avocados and remove the seeds. Scoop the soft pulp into a blender and add the coconut milk, cacao powder and Erythritol.
- Add the cinnamon and stevia.
- Process until well combined.
- The texture should be smooth and creamy. Process until you can't see any bits of avocado.
- Scoop the mixture into popsicle molds and add popsicle sticks. Each popsicle I made is about 1/2 cup (60 ml) so if you use smaller molds, you will end up with more servings.
- Place in the freezer for 3-4 hours or until frozen. To release the popsicles from the molds, briefly dip the popsicle molds into a pot of hot water.
- Store in the freezer for up to 3 months.
Chocolate Avocado Popsicles
Ingredients (makes 8 popsicles)
- 2 medium or 3 small ripe avocados (300 g/ 10.6 oz)
- 2 cups coconut milk or heavy whipping cream (480 ml/ 16 fl oz)
- 1/2 cup cocoa powder, unsweetened (40 g/ 1.5 oz)
- 1/2 tsp cinnamon
- 1/2 cup Erythritol, Swerve or other healthy low-carb sweetener from this list (80 g/ 2.8 oz)
- 15-20 drops liquid Stevia extract
Instructions
- Halve the avocados and remove the seeds. Scoop the soft pulp into a blender and add the coconut milk, cacao powder and Erythritol.
- Add the cinnamon and stevia.
- Process until well combined.
- The texture should be smooth and creamy. Process until you can't see any bits of avocado.
- Scoop the mixture into popsicle molds and add popsicle sticks. Each popsicle I made is about 1/2 cup (60 ml) so if you use smaller molds, you will end up with more servings.
- Place in the freezer for 3-4 hours or until frozen. To release the popsicles from the molds, briefly dip the popsicle molds into a pot of hot water.
- Store in the freezer for up to 3 months.
Nutrition (per 1 popsicle)
Calories186kcal
Net Carbs3.9g
Carbohydrates8.5g
Protein3g
Fat18.3g
Saturated Fat11.9g
Fiber4.6g
Sugar0.8g
Sodium11mg
Magnesium64mg
Potassium389mg
Detailed nutritional breakdown (per 1 popsicle)
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