Creamy low carb coffee popsicles dipped in sugar-free white chocolate. An easy keto treat perfect for summer! This post is sponsored by ChocZero.
I am currently obsessed with two things: coffee and keto white chocolate. If you know me, you know coffee is a constant obsession, so that’s not at all unusual.
But I just can’t get enough of playing with the white chocolate chips from ChocZero. I always have a bag in my baking cupboard, ready to be added to any number of keto dessert recipes. And I am constantly saving ideas for new and fun ways to use them.
So it was only a matter of time until I combined these two obsessions into one tasty keto treat. These keto coffee popsicles are easy, delicious, and have a sugar-free white chocolate shell.
My fellow coffee lovers, this one’s for you!
And ChocZero is offering all my readers 10% off their order with code FOODDREAMER.
Easy keto popsicles
I should perhaps acknowledge a third obsession here, one that comes around every summer: popsicles.
I have so many keto popsicle recipes and I never tire of creating new ones. This one isn’t the first and certainly won’t be the last.
I love keto popsicles for so many reasons. They are:
- Easy to make
- Creamy and refreshing
- Infinite flavour possibilities
- Popsicle molds are inexpensive and fun
- Kids love them
I do get a lot of questions about my popsicle molds. I have several, but my favorite is the one that looks like old fashioned ice pops, with the two grooves down the length of it.
I got my mold at Williams Sonoma but they don’t seem to sell it anymore. However, this popsicle mold is quite similar to mine. I also like the metal lid that holds the popsicle sticks in place.
How to release popsicles from the mold
Another question I get frequently about keto popsicles: how to get them out of the mold in one piece.
I have perfected this, my friends! And it’s the best method for releasing your keto popsicles.
- Heat up some water in a kettle, almost to boiling
- Stand with the popsicle mold over your sink
- Run the water up and down over the outside of the popsicle you want to release. A few seconds is enough.
- Gently tug on the stick and it should pop right out.
- If it doesn’t, just run a bit more hot water up and down.
I also always recommend wooden popsicle sticks as they have more “grabbiness” than plastic sticks, so they won’t pull right out of your popsicles.
Working with keto white chocolate
White chocolate is finicky at the best of times, even when it’s made with sugar. It has a tendency to seize even more easily than regular chocolate, and it can get overheated very easily.
So a few words of advice for melting ChocZero’s delicious white chocolate chips:
- Always melt ANY keto chocolate double boiler-style. This means setting a heatproof bowl over a pan of simmering water.
- Keep the heat low. Avoid the temptation to hurry things along by turning up the heat. The water just needs to be gently simmering.
- Add cocoa butter or coconut oil. This helps melt the white chocolate more smoothly.
- Stay close and stir frequently! Keep your eye on that white chocolate, as even a bit too much heat can make it clump up.
- Once it looks like it’s almost melted, remove the whole pan from heat and let the residual heat continue to melt the white chocolate.
Once it’s fully melted and smooth, you can dip your keto treats to your heart’s content!
Ready to make some delicious Keto Coffee White Chocolate Popsicles?
More keto white chocolate recipes
- Keto White Chocolate Macadamia Nut Cookies
- Keto White Chocolate Blondies
- Keto White Chocolate Panna Cotta
- White Chocolate Almond Clusters
- White Chocolate Caramel Cups
- White Chocolate Easter Bunnies
Keto Coffee White Chocolate Popsicles
Ingredients
- 1 cup heavy whipping cream
- ½ cup unsweetened almond or hemp milk
- ⅓ cup powdered Swerve Sweetener
- ¼ cup salted caramel collagen (see recipe notes)
- 1 to 2 teaspoon instant espresso powder (I used decaf!)
- 2 ounces sugar-free white chocolate chips
- ½ ounce cocoa butter
Instructions
- In a blender, combine the cream, milk, sweetener, collagen, and 1 teaspoon of the espresso powder. Blend until smooth, and adjust espresso powder to taste1. Pour into popsicle molds and place in the freezer for 1 ½ to 2 hours.
- Remove from freezer and press wooden sticks about ⅔ down into the popsicles and place back into the freezer until solid, another 4 to 6 hours.
- In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate and the cocoa butter. Stir until smooth. Do not walk away, as white chocolate can get overheated and seize very easily.
- Working with one popsicle at a time, dip the ends into the white chocolate and set on a waxed paper lined tray in the freezer to set.
Jennifer says
This also makes a really good churned ice cream if you use half Boca Sweet!
Carolyn says
Good to know!
Jennifer says
I also use Carolyn’s trick of half Bocha and half Swerve so my ice cream bars are the perfect texture right out of the freezer. I do have the flat silicone molds, so they are still easy to remove from the molds. I’m not sure this would work with regular popsicle molds.
Jennifer says
I have made these 3 times in the past couple of weeks. I have made them with vanilla collagen (delicious) and with chocolate collagen (even better). I don’t dip mine (too lazy). My husband doesn’t like coffee in desserts (weird!) so I am going to make a chocolate batch without it…or maybe I will make the fudgsicles from your cookbook. I haven’t tried those yet. Thanks for so many great options!
Karen Lopez says
I only have chocolate collagen peptides, will that work? I really want to make these!
Carolyn says
It will work… but you will have mocha popsicles instead. Not necessarily a bad thing!
Rachael Yerkes says
These are the best treat! My favorite thing to cool off with during the summer.
Trang says
My husband is type 1 diabetic and so obsessed with coffee and ice cream. This is so perfect for us, especially for the summer. Love!
Beverly says
I made these with all the ingredients excepts I used coconut milk instead of hemp
The salted caramel caramel is delicious
The popsicles were rock hard when frozen though. I think Bocha Sweet would be good to make less hard as it did in your ice cream.
Can you suggest the best ratio of Swerve and Bocha Sweet please?
Thank you
Carolyn says
The trouble with BochaSweet in popsicles is that it makes them much too melty and hard to get out of the molds.
Kylee says
Hello! I’m so excited to try this recipe. However I was curious if you e ever tried it with coconut milk instead of almond or hemp? Also, Could you skip the moulds altogether and make it like an ice cream? Thank you!
Carolyn says
You can use coconut milk… but I don’t recommend this one for an ice cream maker, it will freeze too hard.
Lorraine says
Hi! Thanks for the recipe. Do you add collagen to all your popsicle recipies? Does it make them creamier? Thanks in advance.
Carolyn says
I don’t but I felt this needed something to help thicken it before pouring into the molds.
Marina says
Hello, these sound amazing!
Can I sub the collagen powder with whey protein?
Carolyn says
I don’t think it’s a great option for consistency… if you’re looking to add protein, I can’t see why not.