This recipe makes one, but why not quadruple the recipe and fill an entire popsicle mould so that you’ll got these on hand for hot days. I use frozen raspberries to begin because they’ll release more juice into the coconut milk.
Makes one serve
Energy: 260kcal. (1089kJ)
Fat: 67% (20g)
Protein: 21% (13g)
Carbohydrate: 12% (5g net carbs)
Prep Time: 5 mins.
Cook Time: 5 mins.
120mL coconut milk, full-fat
5g erythritol-based sweetener
15g Keto-Fit Whey Protein, vanilla flavour
15g frozen raspberries
2mL vanilla extract
- Heat the coconut milk, protein powder and sweetener (approx. 2 tsp) gently in a saucepan until powders have completely dissolved.
- Meanwhile, microwave raspberries until fruit is soft and have released juice.
- Stir the berries and vanilla extract (approx. ½ tsp) through the coconut milk, then transfer to a popsicle mould and freeze.