Coffee Treats

Servings: 6
Calories: 341.8kcal/1430.0kJ (per serving)
Fat: 33.4g (per serving)
Carbs: 28.2g (per serving)
Protein: 3.2g (per serving)

About

These keto coffee treats are absolutely delicious. They are made with a keto ice cream base and then mixed with strong coffee. The combination of heavy cream, coconut cream, and coffee is heavenly. To make them even more irresistible, they are dunked in semi-sweet chocolate. The coconut cream does not need to be chilled before whipped. Be sure to buy coconut cream, not coconut milk, then scoop off the solids. This should yield about 9 oz of solids.

Ingredients

9 ounce coconut cream raw
½ cup the ultimate icing sugar replacement by swerve
1 teaspoon vanilla extract
1 tablespoon instant coffee dry mix, decaf, unprepared
1 teaspoon warm water
1 cup heavy cream
¼ cup the ultimate icing sugar replacement by swerve
⅓ cup, whole pieces – regular chocolate chips, sugar free
2 teaspoon coconut oil

Instructions

Scoop the solids off a can of coconut cream, leaving the water in the bottom. Place it in a medium mixing bowl and combine it with ½ cup Swerve confectioner’s sugar, vanilla extract and a pinch of kosher salt.
Combine the warm water with the instant coffee and mix until dissolved. Add it to the coconut cream mixture. Whip with a hand mixer until blended. Set aside.
In another medium mixing bowl, add cold heavy cream. Begin to whip cream with clean beaters until foamy.
Add ¼ cup Swerve and continue beating until stiff peaks form.
Add a little of the whipped heavy cream to the coconut cream mixture to lighten it.
Add the rest of the whipped heavy cream and then fold gently to combine.
Fill each popsicle mold with 2.5 oz of the mixture. Place the sticks inside and freeze until frozen solid.
Once frozen, run each mold under warm water to loosen and pull the treats out of the molds. Melt the chocolate chips and coconut oil together in the microwave until melted. Dunk each corner of the popsicles into the chocolate. Keep stored in the freezer until ready to eat.