White Chocolate Keto Frozen Fruit Bars
There are no keto frozen fruit bars in stores, but you can make a homemade sugar free frozen raspberry bar any time that is the perfect way to cool off in hot weather. These fudgy white chocolate pops are dairy free and extra creamy due to their cocoa butter. By using coconut cream instead of heavy creamy, they are able to be vegan friendly while being healthy and delicious. These bars taste just like chocolate and raspberry ice cream only without the sugar!
Making them is as easy as melting our sugar free white chocolate chips and combining them with coconut cream to make the Popsicle base. Just pop in fresh raspberries, blueberries, or other berries then freeze for a few minutes--you can enjoy them right out of the freezer. The great thing about this recipe is often frozen desserts for the summer use dairy and they are full of sugar and sugar alcohols like maltitol. Our sugar free frozen raspberry bars are low glycemic and use our keto friendly white chocolate, making them an easy and quick keto recipe to do any time you want to have a frosty snack.
This creation comes to us from Maya at Wholesome Yum.
Makes 6 popsicles. Macros per serving (1 popsicle):
Calories: 295 | Fat: 24.8 g | Net Carbs: 4.9 g | Protein: 3.5 g
- ¾ cup sugar free white chocolate chips
- 1 ¼ cups coconut cream, room temperature, shaken
- ¼ cup powdered allulose
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 1 cup keto friendly fruit
- 6 popsicle sticks
Place the sugar free white chocolate chips in a double boiler on the stove. Heat, stirring occasionally, until melted.
Whisk in the coconut cream, powdered allulose, and sea salt, until dissolved. You can heat in the double boiler at low heat if it’s not dissolving. Remove from heat, then stir in the vanilla.
Place a few pieces of keto friendly fruit in 6 large popsicle molds. Pour the white chocolate cream mixture into the molds, filling them halfway. Add more fruit, then fill the rest of the way with white chocolate mixture. Place a popsicle stick into each mold.
Freeze for at least 4 hours, until solid.