Step 1Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee.
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Step 1Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee.
Step 2Add the rum extract and stevia.
Step 3Using a hand blender and add popsicle sticks. Place in the freezer for 3-4 hours. (Note: Each popsicle I made is about 1/2 cup. I used both large popsicle molds, 1/2 cup, and small popsicle molds, 1/4 cup, and made 12 servings. Nutrition facts are calculated based on 8 large popsicle molds.)
Step 4Prepare the chocolate coating. Add the cacao powder and powdered Erythritol to the bowl with melted coconut oil. Mix until well combined. Make sure the coating is at room temperature before you use it on the popsicles.
Step 5After 3-4 hours, remove from the freezer and pop the popsicles out of the molds. To prevent the popsicles from melting, I prefer to place them back in the freezer and cover them in chocolate in batches.
Step 6Using a spoon, cover with the melted coconut chocolate mixture.
Step 7Enjoy immediately or freeze for up to 3 months.