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
Creamy low carb coffee popsicles dipped in white chocolate. An easy keto treat perfect for summer!
In a blender, combine the cream, milk, sweetener, collagen, and 1 tsp of the espresso powder. Blend until smooth, and adjust espresso powder to taste1. Pour into popsicle molds and place in the freezer for 1 1/2 to 2 hours.
Remove from freezer and press wooden sticks about 2/3 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.
Notes about collagen: You can use plain collagen instead of the salted caramel, and add some vanilla extract or caramel extract (about 1/2 tsp).
You can also skip the collagen altogether, although I do recommend it as it improves the consistency of the popsicles.