Keto Tiramisu Popsicles

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Summer is here and so are all the sweet temptations. Although most popsicles are full of sugar and additives, these are sugar-free and made with natural ingredients. Additionally, you can make them dairy-free and caffeine-free if you like. They won't spike your insulin and will keep your teeth healthy.

I used a DIY coating made with coconut oil and cacao powder but feel free to use melted 85% dark chocolate, 90% dark chocolate, or even sugar-free chocolate. I love anything with coffee but if you prefer other flavours, you can try these:

• Raspberry Mascarpone Popsicles
• Keto Chocolate Popsicles
• Creamy Key Lime Popsicles
• Triple Melon Popsicles

This recipe makes 8 popsicles. One popsicle is about ¹/₂ cup of the mixture. You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat. I really like Aroy-D coconut milk - in my opinion, it is the best tasting BPA-free coconut milk.

Are you avoiding caffeine? No problem! Instead of regular coffee, you can use this natural caffeine-free instant coffee made from roasted chicory. Alternatively, try Swiss water process decaf coffee.

Nutritional values (per serving, 1 popsicle)

Ingredients (makes 8 servings)

Popsicles:

• 2 cups mascarpone or creamed coconut milk (500 g/ 1.1 lb)
• ¹/₂ cup coconut milk or heavy whipping cream (120 ml/ 4 fl oz)
• ¹/₂ cup strong brewed coffee, chilled or caffeine-free options such as Swiss water process decaf coffee (120 ml/ 4 fl oz)
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• Optional: 15-20 drops liquid Stevia extract for more sweetness
• 1 tsp rum extract or 2-4 tbsp dark rum

Coating:

• ¹/₃ cup coconut oil, melted (73 g/ 2.6 oz)
• ¹/₃ cup cacao powder or Dutch process cocoa powder (28 g/ 1 oz)
• ¹/₄ cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• Optional: stevia to taste

Instructions

1. Place the mascarpone, coconut milk and Erythritol into a mixing bowl. Add the chilled coffee.
   
2. Add the rum extract and stevia.
3. Using 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.)
4. Prepare 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.
5. After 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.
6. Using a spoon, cover with the melted coconut chocolate mixture.
7. Enjoy immediately or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, 1 popsicle)

Net carbs	Protein	Fat	Calories
Mascarpone cheese
1.1 g	3.6 g	22 g	219 kcal
Coconut milk (full-fat, unsweetened)
0.4 g	0.3 g	3 g	28 kcal
Coffee (prepared), liquid
0 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g	0 g	0 g	1 kcal
Coconut oil, extra virgin
0 g	0 g	9 g	81 kcal
Cocoa powder, raw (cacao)
0.7 g	0.7 g	0.5 g	8 kcal
Erythritol (natural low-carb sweetener)
0.3 g	0 g	0 g	1 kcal
Total per serving, 1 popsicle
3 g	4.6 g	34.6 g	341 kcal

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