Creamy Keto Chocolate Avocado Popsicles


Step 1Halve the avocados and remove the seeds. Scoop the soft pulp into a blender and add the coconut milk, cacao powder and Erythritol.

Step 2Add the cinnamon and stevia.

Step 3Process until well combined.

Step 4The texture should be smooth and creamy. Process until you can't see any bits of avocado.

Step 5Scoop 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.

Step 6Place 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.

Step 7Store in the freezer for up to 3 months.