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An ice-cream favourite made not only keto friendly but also into handy popsicles. This Keto Cookie Dough Popsicle recipe couldn’t be easier. It’s literally a case of blitz and pour! And because no cookie dough ice cream would be complete without some chunks, I’ve added a sprinkling of chopped nuts and dark chocolate.
These sugar free low carb popsicles are sure to see you through the warm weather or why not whip up a batch and settle down for snuggle time with your favourite box set?
I hope you enjoy them as much as I did.
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Hands-on Overall
Serving size popsicle
Nutritional values (per popsicle)
Net carbs4.5 grams
Protein5.4 grams
Fat33.2 grams
Calories345 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs7.1 gramsFiber2.5 gramsSugars3.4 gramsSaturated fat15.9 gramsSodium39 mg(2% RDA)Magnesium61 mg(15% RDA)Potassium208 mg(10% EMR)
Ingredients (makes 10 servings)
Instructions
- Add the cream, almond butter, coconut flour, vanilla, erythritol and optional salt to a high speed blender.
- Blitz until smooth.
- Add 1/2 the chocolate chunks to the base of your popsicle molds (3-oz/ 90 ml each). Add the cookie dough batter until about 1/2 full.
- Sprinkle in the walnuts or pecans. Add the remaining cookie dough mix until almost the top and finish with the last few chocolate chunks.
- Add the lid and popsicle sticks and freeze for 3 - 4 hours, or until set.
- Store in the freezer for up to 3 months.
Tip: To easily remove the popsicles from the molds, I fill a pot, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds. Just enough to loosen them from their cases but make sure they don’t melt. Option to run the warm water tap and loosen around the base of the molds, just ensure no water gets into the top.
Ingredients
Instructions
- Add the cream, almond butter, coconut flour, vanilla, erythritol and optional salt to a high speed blender.
- Blitz until smooth.
- Add 1/2 the chocolate chunks to the base of your popsicle molds (3-oz/ 90 ml each). Add the cookie dough batter until about 1/2 full.
- Sprinkle in the walnuts or pecans. Add the remaining cookie dough mix until almost the top and finish with the last few chocolate chunks.
- Add the lid and popsicle sticks and freeze for 3 - 4 hours, or until set.
- Store in the freezer for up to 3 months.
Tip: To easily remove the popsicles from the molds, I fill a pot, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds. Just enough to loosen them from their cases but make sure they don’t melt. Option to run the warm water tap and loosen around the base of the molds, just ensure no water gets into the top.
Nutrition (per popsicle)
Calories345kcal
Net Carbs4.5g
Carbohydrates7.1g
Protein5.4g
Fat33.2g
Saturated Fat15.9g
Fiber2.5g
Sugar3.4g
Sodium39mg
Magnesium61mg
Potassium208mg
Detailed nutritional breakdown (per popsicle)
| Total per popsicle |
| 4.5 g | 5.4 g | 33.2 g | 345 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 18.2 g | 176 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.3 g | 22 kcal |
| Nuts, almond butter, plain, without salt added |
| 1.1 g | 2.6 g | 6.9 g | 77 kcal |
| Coconut flour, organic |
| 0.3 g | 0.5 g | 0.5 g | 11 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Chocolate chips, 85% dark chocolate |
| 1.2 g | 0.7 g | 2.8 g | 32 kcal |
| Walnuts, nuts |
| 0.3 g | 0.6 g | 2.5 g | 26 kcal |
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