Keto Chocolate Popsicles

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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.

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Hands-on 5-10 minutes Overall 3-4 hours

Nutritional values (per serving, 1 popsicle)

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

1. Halve the avocados and remove the seeds. Scoop the soft pulp into a blender and add the coconut milk, cacao powder and Erythritol.
   
2. Add the cinnamon and stevia.
3. Process until well combined.
4. The texture should be smooth and creamy. Process until you can't see any bits of avocado.
5. 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.
6. 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.
7. Store in the freezer for up to 3 months.

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