This Low-Carb Coconut Popsicle Recipe makes frozen treats that taste like a Mound bar. These popsicles can be part of a low-carb, keto, LC/HF, diabetic, Atkins, or Banting diet. In addition, they are dairy-free, gluten-free, and grain-free.
In a 1 1/2-2 quart saucepan, whisk together the coconut milk, coconut flakes, granulated stevia/erythritol blend, and eggs. Heat mixture over low heat, stirring frequently until it just comes to a simmer. Remove from heat.
Whisk in the almond milk and vanilla extract. Pour into molds.
Cover the molds and insert popsicle sticks. Freeze until completely frozen (about 5 hours) before continuing.
Place chopped dark chocolate and coconut oil in a small, heavy saucepan. Place over low heat, stirring constantly, until just melted. Allow to cool for 5 minutes.
Remove popsicles from the mold by running warm water over the plastic. Keep them in the freezer on a parchment-lined baking sheet. Working with only one popsicle at a time (and keeping the rest in the freezer) spoon melted chocolate over the popsicles, spreading it with the back of the spoon.
Allow chocolate to solidify on the cold popsicle, then place back in the freezer on the baking sheet. Repeat for the remaining popsicles. When all popsicles are finished and the chocolate has hardened completely, place them in an airtight container, separating them with parchment paper.
With chocolate coating:
Total carbs (g): 7
Fiber (g): 4
Net carbs (g): 3
(see nutrition label for additional information)
Without chocolate coating:
Protein (g): 2
Total carbs (g): 3
Fiber (g): 1
Net carbs (g): 2