Low-Carb Cookie Dough Popsicles

Ingredients:

• 2 1/4 cups heavy whipping cream or coconut milk (540 ml/ 18.3 fl oz)
• 1/2 cup almond butter or sunflower seed butter (125 g/ 4.4 oz)
• 1/4 cup coconut flour (30 g/ 1.1 oz)
• 1 tsp vanilla powder or cinnamon
• 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
• pinch of sea salt
• 1/3 cup dark chocolate chips, divided (60 g/ 2.1 oz)
• 1/3 cup chopped walnuts or pecans (40 g/ 1.4 oz)

Directions:

1. Add the cream, almond butter, coconut flour, vanilla, erythritol and optional salt to a high speed blender.
2. Blitz until smooth.
3. Add 1/2 the chocolate chunks to the base of your popsicle molds (3-oz/ 90 ml each). Add the cookie dough batter until about 1/2 full.
4. Sprinkle in the walnuts or pecans. Add the remaining cookie dough mix until almost the top and finish with the last few chocolate chunks.
5. Add the lid and popsicle sticks and freeze for 3 - 4 hours, or until set.
6. .............
7. Get full recipe Click Here