Keto Coffee White Chocolate Popsicles

Creamy low carb coffee popsicles dipped in white chocolate. An easy keto treat perfect for summer!

Course Dessert

Cuisine American

Keyword coffee popsicles, keto coffee popsicles

Prep Time 20

Cook Time 5

Freeze Time 6

Total Time 25

Servings popsicles

Calories 229kcal

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.