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.

3 hours, 50 minutes

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, BPA-free 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 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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