Low-Carb Cookie Dough Popsicles

Step 1Add the cream, almond butter, coconut flour, vanilla, erythritol and optional salt to a high speed blender.

Step 2Blitz until smooth.

Step 3Add 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.

Step 4Sprinkle in the walnuts or pecans. Add the remaining cookie dough mix until almost the top and finish with the last few chocolate chunks.

Step 5Add the lid and popsicle sticks and freeze for 3 - 4 hours, or until set.

Step 6Store 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.