Follow us 125.7k
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
Nutritional values (per serving, 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 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.

Ingredient nutritional breakdown (per serving, 1 popsicle)
- Blog
- Recipes
- Desserts
- Keto Chocolate Popsicles
- Blog
- Recipes
- Vegan
- Keto Chocolate Popsicles
- Blog
- Recipes
- Vegetarian
- Keto Chocolate Popsicles
- Blog
- Recipes
- Keto Chocolate Popsicles
- Blog
- Martina Slajerova
- Keto Chocolate Popsicles
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!