Chocolaty and dreamy-creamy, these cool keto-friendly fudgesicles mingle chocolate and coffee with a kiss of cardamom, which adds an exotic touch. For more traditional mocha flavor or kid-friendly flavors, skip the cardamom. Note: this recipe calls for popsicle molds and sticks. The pops keep in the freezer for 1 month.
Chocolatey Mocha Keto Fudgesicles
Ingredients List
- 13.5 oz can full-fat coconut milk
- 6 Tbsp cocoa powder or raw cacao powder, sifted
- 5 Tbsp granulated allulose sweetener (such as RxSugar) or other keto-friendly sweetener
- 1 Tbsp espresso powder
- 1 oz 100% dark chocolate, unsweetened
- 1 oz pure vanilla extract
- 1/2 tsp ground cardamom
- sea salt
Special Equipment:
- popsicle molds and sticks
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- In a small, heavy-bottomed pot, combine the coconut milk, cacao powder, sweetener, espresso powder, chocolate, vanilla, cardamom, and a pinch of salt over medium heat. Stir gently and occasionally with a spoon (not a whisk) until the chocolate melts and everything is smooth and well combined, 8 to 10 minutes. Strain the mixture through a fine mesh sieve into a bowl. Let cool for 10 minutes.
- Carefully pour the cooled mixture into 6 (3 oz) popsicle molds, then place the pops in the freezer. Insert the popsicle sticks after 1 hour, and freeze until solid, at least 4 hours.
- Line a baking sheet with parchment paper. Remove the pops from the molds by dipping them in hot water for a few seconds to loosen them from the pops, place the pops on the prepared baking sheet, then wrap well with plastic wrap and keep frozen until use.
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Credits
RecipeEric Lundy
PhotographyErin Ng
3 reviews
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Actually, you don’t really need to make the fudge bars. I used the recipe to make pudding. Same directions. Just put them into pudding cups or glasses. No freezing required just put them in the fridge.
Just when the Summer heat is approaching, Keto Mojo’s kitchen comes out with a treat that I will be making quite a bit this Summer and beyond. Chocolate Mocha Fudgesicles!!!
They’ve combined creamy coconut milk with rich dark chocolate, a pop of espresso powder which I’ve always like with chocolate, vanilla, and spicy floral surprise cardamom into my new favorite dessert. They were so easy to make. Basically, put everything in a pan on low heat, stir, strain, chill, set in the mold, chill more, and put in the popsicle stick. I absolutely loved the taste and texture. It was just enough to satisfy that after-dinner sweet tooth.
Highly recommended. Next time, I will add a bit more cardamom and try them in the ice cube tray, like Fat bombs only better.
Whoah, these things come out rich and delicious. They were a big hit with friends. I used ice cube trays to freeze, allspice in place of cardamom and a Starbucks Via in place of instant espresso (i’ve tried real espresso but the extra liquid makes it icy.)
I would recommend this richly flavored mocha treat to anyone.
I copied Chris’ advice and I love these! I enjoy 2 cubes at a time and they taste so rich and decadent, without any regrets afterwards 🙂
Thanks, Verity. We strive to make sure there are no regrets with all of our recipes!