Mark’s Daily Apple Keto Coffee Popsicles Instead of sipping cold brew on a hot…
Mark’s Daily Apple Keto Coffee Popsicles Instead of sipping cold brew on a hot summer day try these keto coffee popsicles instead. Theyre an ice-cold treat with a strong kick of coffee flavor these popsicles are for real coffee lovers. The trick to makingcoffeepopsicles that arent watered down is using instant espresso powder instead of brewed coffee. The concentrated flavor of espresso powder dissolves directly into coconut milk no water needed. These popsicles are intensely creamy and coffee flavoredwith the addition of just two easy ingredients. Sweetening up the popsicles with stevia is optional. So is adding a few scoops of Primal Kitchen Collagen Peptides but the collagen doesnt affect the flavor of the popsicles so why not add it in? Collagen turns these keto coffee popsicles into a nourishing and wholesome summer treat. Time in the Kitchen: 10 minutes plus a few hours to freeze the popsicles Servings: 8 to 10 popsicles depending on the size of the Popsicle molds Ingredients 1 can full-fat coconut milk (400 ml) 2 tablespoons 1 teaspoon instant espresso powder (7 grams) (Medaglia DOro is a common brand found in grocery stores.) 2 scoops (or more) Primal Kitchen Collagen Peptides (12 grams) 10 drops liquid stevia (Use less or more to taste.) Instructions In a measuring pitcher with a spout for easy pouring whisk the instant espresso powder into the coconut milk until it dissolves. Slowly sprinkle Primal Kitchen Collagen Peptides into the coconut milk whisking until completely smooth. Add the stevia then whisk again to combine. Pour the espresso coconut milk into popsicle molds. Freeze at least 3 hours or until completely frozen. Macros (for full recipe of 8-10 popsicles): Fat: 55 grams Protein: 25 grams Carbs: 24 grams The post Keto Coffee Popsicles appeared first on Mark’s Daily Apple. more info… www.healthgymfitn…
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