Velvet Avocado-Lime Zest Keto Cream Pops
A decadent, ultra-smooth fusion of ripe Hass avocados, silky organic coconut cream, and a bright burst of fresh lime zest. These popsicles are lightly sweetened with monk fruit and feature a satisfying crunch from crushed raw cacao nibs and toasted macadamia nuts, providing a nutrient-dense, high-fat treat that perfectly fits a ketogenic lifestyle without sacrificing luxury.
Recipe
Cook Time: 15 minutes prep plus 6 hours freezing
Servings: 8 popsicles
Ingredients
- •2 large ripe Hass avocados, pitted and peeled
- •1 can (13.5 oz) full-fat organic coconut cream, chilled
- •1/2 cup granulated monk fruit sweetener
- •1/4 cup fresh lime juice
- •1 tablespoon fresh lime zest, finely grated
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon sea salt
- •1/4 cup raw cacao nibs
- •1/3 cup toasted macadamia nuts, finely chopped
Instructions
- 1Place the avocado flesh, chilled coconut cream, monk fruit sweetener, lime juice, lime zest, vanilla extract, and sea salt into a high-speed blender.
- 2Process on high speed for 60-90 seconds until the mixture achieves a perfectly smooth, velvet-like consistency with no visible lumps.
- 3Taste the mixture and adjust sweetness or lime juice if desired, then pulse once more to incorporate.
- 4In a small bowl, combine the cacao nibs and toasted macadamia nuts.
- 5Gently fold two-thirds of the nut and cacao mixture into the avocado cream using a silicone spatula.
- 6Carefully pour the mixture into popsicle molds, leaving about a quarter-inch of space at the top for expansion during freezing.
- 7Firmly tap the molds on the countertop to release any trapped air bubbles.
- 8Insert the popsicle sticks and sprinkle the remaining nut and cacao mixture onto the exposed ends, pressing lightly so they adhere.
- 9Freeze the popsicles for at least 6 hours, or ideally overnight, until completely solid.
- 10To serve, run the outside of the molds under warm water for 15 seconds to loosen, then gently pull to release.
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