Arrow Created with Sketch. Back to The Recipes Keto Cherry Vanilla Pudding Pops Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 25 Ratings PRINT Prep Time 10 minutes Cook Time 10 minutes (plus 4-6 hour chill) Serving Yield 8 pudding pops 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. By: All Day I Dream About Food Ingredients 1 1/2 cups coconut milk (canned, full fat) 3/4 cup chopped, pitted cherries 3 large Pete and Gerry’s Organic 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 Nutritional Information Serv. Size: 1 pop, Servings: 8 Macros per serving: 9g carbs (excluding erythritol sweetener), 15g fat, 2g protein, 1g fiber Amount Per Serving (including erythritol sweetener): Calories 170, Fat Cal. 130, Total Fat 15g (23% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 10mg (0% DV), Total Carb. 18g (6% DV), Fiber 1g (4% DV),Sugars 3g, Protein 2g, Vitamin A (2% DV), Vitamin C (2% DV), Calcium (2% DV), Iron (10% DV), Vitamin D (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Cynthia Robinson June 09, 2021 OH... MY... GOSH... I just got on an order of fresh cherries from Imperfect Foods. I am going to make these once I find cherry extract, and HOPE that is soon!!! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 10, 2021 We'd love to hear how they turn out, Cynthia! Reply Page 1 Created with Sketch. Kelly May 06, 2021 Can regular cream and cocoa butter be substituted for the coconut milk and coconut oil? I can't do the coconut. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We haven't tried any of those substitutions, Kelly, so while you're welcome to experiment, we wouldn't be able to guarantee the results unfortunately. The cocoa butter substation would probably work okay, but coconut milk and cream are quite different in their properties and you likely would see a difference in both flavor and texture with that substitution. If you do give it a try, we'd love to hear how it goes! Reply Page 1 Created with Sketch. August 16, 2020 I'm not sure I really like them. They are kind of to coconutty. Reply Page 1 Created with Sketch. 2 Replies Tami March 07, 2022 Ub cream for the coconut milk cocoa butter for the coconut oil. Reply Page 1 Created with Sketch. [email protected] August 17, 2020 Thank you for the feedback and sorry to hear these weren't your favorite. We look forward to hearing how you like some of our other recipes! Reply Page 1 Created with Sketch. Jesse July 26, 2020 Does anybody know the exact carb count for these? Reply Page 1 Created with Sketch. 1 Reply [email protected] July 28, 2020 Hi Jesse, there should be 9 grams of carbs per pop. We hope you enjoy! Reply Page 1 Created with Sketch. Carol July 19, 2020 Is there a substitute for the cherry extract? Can I crush sweet cherries and try to get juice from them? Reply Page 1 Created with Sketch. 2 Replies Andrea July 28, 2020 You might try adding a little almond extract instead. The two flavors as extracts are surprisingly similar. Reply Page 1 Created with Sketch. 1 Reply [email protected] July 29, 2020 That's a great idea too, Andrea! Reply Page 1 Created with Sketch. Marco July 20, 2020 Hi Carol, Extracts can be a bit tricky to substitute, but we understand cherry extract is usually not in the typical pantry. If you expect to make these multiple times you could make your own cherry extract by putting pittec cherries and vodka into a mason jar. Let it steep for a minimum of two weeks. This works with vanilla beans as well. If time is of the essence you could also use a little bit of cherry juice with some regular vanilla extract! Reply Page 1 Created with Sketch.
