Instead of sipping cold brew on a hot summer day, try these keto coffee popsicles instead. They’re an ice-cold treat with a strong kick of coffee flavor – these popsicles are for real coffee lovers.
The trick to making coffee popsicles that aren’t watered down is using instant espresso powder instead of brewed coffee. The concentrated flavor of espresso powder dissolves directly into coconut milk, no water needed. These popsicles are intensely creamy and coffee flavored—with the addition of just two easy ingredients.
Sweetening up the popsicles with stevia is optional. So is adding a few scoops of Primal Kitchen® Collagen Peptides, but the collagen doesn’t affect the flavor of the popsicles, so why not add it in? Collagen turns these keto coffee popsicles into a nourishing and wholesome summer treat.
Time in the Kitchen: 10 minutes, plus a few hours to freeze the popsicles
Servings: 8 to 10 popsicles, depending on the size of the Popsicle molds
- 1 can full-fat coconut milk (400 ml)
- 2 tablespoons + 1 teaspoon instant espresso powder (7 grams) (Medaglia D’Oro is a common brand found in grocery stores.)
- 2 scoops (or more) Primal Kitchen Collagen Peptides (12 grams)
- 10 drops liquid stevia (Use less or more to taste.)
In a measuring pitcher with a spout for easy pouring, whisk the instant espresso powder into the coconut milk until it dissolves.
Slowly sprinkle Primal Kitchen Collagen Peptides into the coconut milk, whisking until completely smooth. Add the stevia, then whisk again to combine.
Pour the espresso coconut milk into popsicle molds. Freeze at least 3 hours, or until completely frozen.
Macros (for full recipe of 8-10 popsicles):
- Fat: 55 grams
- Protein: 25 grams
- Carbs: 24 grams
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