Salted Mocha and Coconut Creamsicles

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 a double 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
• 1 double espresso
• 1 tablespoon Brain Octane 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:

1. Allow double espresso to chill at room temperature.
2. Add all ingredients to blender except the cacao nibs and salt.
3. Blend ingredients until smooth. Add more sweetener, if needed, and blend again.
4. Add cacao nibs and salt into bottom of popsicle molds.
5. Pour the mixture into molds until they reach the top. Carefully place sticks in molds.
6. Sprinkle the remaining nibs and salt on top of the mixture.Place molds into the freezer and set for at least 2 hours.

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