Keto creamsicle recipe & content provided by Ryan Carter, @livevitae
Cacao, coffee, coconut and a touch salt. Instead of your favorite iced coffee, these keto creamsicles are a great alternative for summer. They’re fueled with plenty of fats and a kick of antioxidants, without the sugar crash.
Best of all, this creamy summer treat is simple to make. Just allow your Bulletproof Espresso to cool and shake up a can of full-fat coconut milk.
Be sure to adjust the sweetness before pouring the mixture into popsicle molds. I prefer mine with little to no sweetener. I also added a few cacao nibs into the mixture to give a crunchier texture.
I make these the night before so they’re ready for me in the morning when I’m too short on time to make a proper Bulletproof Coffee for work.
Salted Mocha and Coconut Creamsicles
Start to Finish: 10 minutes (freezing time: 2 hours)
Ingredients:
- 14-ounce can full-fat coconut milk
- 2 shots Bulletproof The Mentalist Espresso Pods
- 1 tablespoon Brain Octane C8 MCT Oil
- 1 tablespoon cacao nibs
- 1 1/2 tablespoons cacao powder
- 1/3 teaspoon stevia or sweetener of choice (or more, if desired)
- 1/4 teaspoon Himalayan salt
Instructions:
- Allow double espresso to chill at room temperature.
- Add all ingredients to blender except the cacao nibs and salt.
- Blend ingredients until smooth. Add more sweetener, if needed, and blend again.
- Add cacao nibs and salt into bottom of popsicle molds.
- Pour the mixture into molds until they reach the top. Carefully place sticks in molds.
- Sprinkle the remaining nibs and salt on top of the mixture.
- Place molds into the freezer and set for at least 2 hours.
- Enjoy!
Serves: 4
Nutritional Information (Per Serving):
- Calories: 298.5
- Protein: 3.3g
- Carbs: 9g
- Net carbs: 5g
- Fiber: 4g
- Sugar: 3g
- Total Fat: 27.7g
- Saturated Fat: 22g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Trans fat: 0g
- Cholesterol: 0mg
- Sodium: 15.9mg
- Potassium: 120.7mg
- Vitamin A: 0mg
- Vitamin C: 0mg
- Calcium: 10.1mg
- Iron: 0.69mg
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