Indulge in these creamy, keto-friendly iced coffee popsicles with a delightful crunch from cacao nibs. Perfect for satisfying your sweet cravings while staying on track with your low-carb lifestyle.
Ingredients: 2 cups brewed espresso, cooled. 1 cup unsweetened almond milk. 1/2 cup heavy cream. 2 tablespoons erythritol or preferred low-carb sweetener. 1 teaspoon vanilla extract. 1/4 cup cacao nibs.
Instructions: Coffee that has been brewed, almond milk, heavy cream, erythritol, and vanilla extract should all be put into a blender. Mix until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Using a spoon, spread out the cacao nibs evenly in each mold. Put in the popsicle sticks and freeze until solid, which should take at least 6 hours. Run the molds under warm water for a short time to loosen the popsicles.
Prep Time: 10 minutes
Cook Time: 0 minutes
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