Keto Mexican Chocolate Fudgesicles


Step 1Add the coconut milk to a saucepan. Bring to a simmer over medium heat. Remove from the heat, add the unsweetened chocolate, and let it melt. Add the cocoa powder, erythritol, vanilla, cinnamon, nutmeg, salt, and cayenne pepper.

Step 2Mix until well combined. Set aside to cool to room temperature. When cool, taste and stir in liquid stevia if you prefer more sweetness. Pour into popsicle molds (about 1/3 cup/80 ml each). Add popsicle sticks and freeze for 3 to 4 hours.

Step 3When the popsicles are set, melt the dark chocolate and coconut oil in a saucepan or a microwave. Let it cool slightly (the drizzle shouldn’t be too hot). To easily remove the popsicles from the molds, fill a saucepan as tall as the popsicles with warm (but not hot) water and dip the popsicle molds in for 15 to 20 seconds.

Step 4Return the popsicles to the freezer for 5 to 10 minutes before drizzling. Optionally, sprinkle each with your preferred topping before the drizzle hardens. Serve immediately, or freeze for up to 6 months. Enjoy!