These monk fruit popsicles are a delicious keto-friendly frozen treat that’s perfect for summertime. Give them a try if you’re looking for low-carb dessert recipes, like this monk fruit fudge, which is another one of my favorites.
Ingredients and Substitutions
These keto popsicles are sweetened with pure liquid monk fruit sweetener. Monk fruit (also called luo han guo) is much sweeter than regular sugar, which is why only a small amount is needed to sweeten these low-carb treats. If you have trouble finding monk fruit sweetener at your local stores, it’s widely available online.
Cocoa powder gives these popsicles their delicious chocolate flavor. You can substitute raw cacao powder if you prefer.
I like to use unsweetened coconut milk (in a carton, not a can) when making these popsicles because it’s quite low in carbohydrates. Unsweetened almond milk is another good option.
A small amount of sea salt really balances the flavor of these popsicles nicely. I highly recommend including it, but you can omit it (or substitute regular table salt) if necessary.
How to Make Monk Fruit Popsicles
Add the cocoa powder and boiling water to a small bowl. Mix until fully dissolved and no lumps remain.
Transfer to a pitcher (or a large measuring cup with a spout), then add the unsweetened coconut milk, pure liquid monk fruit sweetener, sea salt, and vanilla extract to the pitcher. Mix well.
Pour the mixture into a popsicle mold, dividing it evenly between 6 sections.
Add the popsicle sticks, then freeze for at least 5 hours or until solid.
Monk Fruit Popsicles Recipe (Keto)
Equipment
- Popsicle Mold
- Pitcher or large measuring cup with a spout
Ingredients
- 1/3 cup cocoa powder
- 1/4 cup boiling water
- 2 cups unsweetened coconut milk (in a carton, not can, or substitute unsweetened almond milk)
- 1 teaspoon pure liquid monk fruit sweetener (or to taste)
- 1/4 teaspoon sea salt (or substitute regular table salt)
- 1/4 teaspoon pure vanilla extract
Instructions
- Add 1/3 cup cocoa powder and 1/4 cup boiling water to a small bowl.
- Mix until fully dissolved and no lumps remain, then transfer to a pitcher (or a large measuring cup with a spout).
- Add 2 cups unsweetened coconut milk, 1 teaspoon pure liquid monk fruit sweetener, 1/4 teaspoon sea salt, and 1/4 teaspoon pure vanilla extract to the pitcher.
- Mix well.
- Pour the mixture into a popsicle mold, dividing it evenly between 6 sections.
- Add the popsicle sticks, then freeze for at least 5 hours or until solid.
Notes
-
Store in the freezer for up to 3 months.
