Special Instructions

I purchased an amazing set of silicone pudding pop molds for this recipe.  I purposely wanted to use wooden Popsicle sticks instead of the preformed kind so that I could take these on the go, or give them to the kids in the yard. When making these tasty low carb treats, I wanted to ensure that I was using the best source of nut butter that I could find, therefore I made my own.  By grinding my own nuts, and adding a bit of coconut oil and salt to the nuts, I get a sugar free, healthy source of nut butter, or in my case, almond butter.  And for an extra kick, I like to leave the nuts a little crunchy, for the texture. Set your cream cheese out to soften.  I usually just it put it out the night before, but a few hours on the counter should do it.

INGREDIENTS

  • 8 oz cream cheese, softened
  • 1 cup fresh ground almond butter slightly crunchy
  • 2/3 cup confectioners Swerve
  • 1 teas vanilla extract (sugar free)
  • 1 cup heavy whipping cream
  • 6 oz Lily’s sugar free dark chocolate chips
  • 1/2 oz cocoa butter

Directions 1

  1. Put the sweetener and the soft cream cheese, together in a bowl and beat with mixer until creamy smooth.
  2. Add almond butter and vanilla extract and continue to mix.
  3. Slowly pour in heavy cream and blend until completely mixed and creamy.
  4. Spoon combined mixture into your popsicle molds.  I like the silicone ones because they are so easy to pop out later.
  5. Tap your molds on the counter to get the air bubbles out.  If you are using the wooden stick kind, then use your stick to swirl the mixture around a bit before seating the stick.
  6. Freeze your Popsicle for about 6 hours.  (Depends on your freezer, some go faster)
  7. After pops have frozen, take them out of your molds, and replace in freezer while you get your chocolate ready.

3 oz pudding molds with disposable sticks

Directions 2

  1. Place parchment or waxed paper on a baking sheet and lay it in the freezer just long enough to get good and cold.
  2. Place a double boiler on the stove with a 1/2 inch of water in the bottom pan and turn on to heat.
  3. Place your cocoa butter in the top of your boiler pan and let it melt.
  4. Add your chocolate chips to that butter and stirring constantly, combine and melt together.  When completely melted and smooth, remove from heat and immediately begin to coat your pops.
  5. Dip each Popsicle into the chocolate and let any extra chocolate drip back into the bowl.  Sometimes it’s easier to spoon the chocolate over the pops to get better coverage.
  6. After pop is done dripping, place each on the cold cookie sheet in the freezer.

Recipe makes approximately 10-12 pops, approximately 7g of protein and 5 net carbs each.