Keto Cherry Vanilla Pudding Pops Recipe
Low Carb
Sweets

Keto Cherry Vanilla Pudding Pops Recipe

by All Day I Dream About Food
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Ingredients

  • 1 1/2 cups coconut milk (canned, full fat)
  • 3/4 cup chopped, pitted cherries
  • 3 large Pete & Gerry's eggs, yolks only
  • 6 tablespoons powdered Swerve or other powdered sugar substitute
  • 1 1/2 teaspoons cherry extract
  • 3/4 teaspoon vanilla extract
  • Natural red or pink food coloring, optional
  • 2 ounces sugar-free dark chocolate
  • 2 teaspoons coconut oil
  • 1 tablspoon sliced almonds, chopped
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Keto Cherry Vanilla Pudding Pops Recipe
  • Low Carb
  • Sweets

Prep Time: 10 minutes

Cook Time: 10 minutes (plus 4-6 hour chill)

Yield: 8 pudding pops

Ingredients Directions
  • Low Carb
  • Sweets

Prep Time: 10 minutes

Cook Time: 10 minutes (plus 4-6 hour chill)

Yield: 8 pudding pops

Ingredients Directions

Ingredients

  • 1 1/2 cups coconut milk (canned, full fat)
  • 3/4 cup chopped, pitted cherries
  • 3 large Pete & Gerry's eggs, yolks only
  • 6 tablespoons powdered Swerve or other powdered sugar substitute
  • 1 1/2 teaspoons cherry extract
  • 3/4 teaspoon vanilla extract
  • Natural red or pink food coloring, optional
  • 2 ounces sugar-free dark chocolate
  • 2 teaspoons coconut oil
  • 1 tablspoon sliced almonds, chopped
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In the world of frozen desserts, pudding pops are extremely underrated. What's not to love about a chilled, refreshing treat that requires no utensils? These creamy, low carb, dairy-free, cherry vanilla pudding pops are made semifreddo style with egg yolks, coconut milk, and fresh cherries. Once they're frozen, you'll dip each one in dark chocolate and sprinkle with sliced almonds. Whether or not you're on a keto diet, stashing a few of these in your freezer for a rainy day is highly advised.

Directions

  1. Place the coconut milk and cherries in a blender and blend until smooth. Transfer the mixture to a medium saucepan and warm over medium heat until just simmering.
  2. In a medium bowl, whisk the egg yolks with the sweetener until well combined. Slowly add about 1 cup of the coconut milk mixture, whisking continuously. Then slowly add the egg yolk and coconut milk mixture back into the saucepan, whisking continuously.
  3. Continue to cook, whisking frequently, until the mixture reaches 165F on an instant read thermometer (see notes). Remove from heat and whisk in the cherry and vanilla extracts. Whisk in a drop of food coloring at a time until the mixture is your desired color.
  4. Divide the mixture evenly among eight 3-ounce popsicle molds. Press wooden sticks 2/3 of the way into the molds and freeze until solid, 4 to 6 hours. To remove the pudding pops, run hot water on the outside of the mold and gently tug the stick to release. Store in the freezer.
  5. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Line a sheet pan with wax paper and set in the freezer.
  6. Working with one pudding pop at a time and keeping the rest frozen, dip the top of each pudding pop into the melted chocolate and sprinkle with chopped almonds. Immediately place on the sheet pan in the freezer.

Farm Team Tips

If you don’t have a thermometer, don’t worry! You can confirm that your mixture is ready when it’s thick enough to coat the back of a wooden spoon. To check, dip a wooden spoon in the mixture and then run your finger through it. If your finger leaves a clear trail on the spoon, your mixture has reached a safe temperature.

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