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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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July 28 2018

Keto Coffee Popsicles

By Guest

Instead of sipping cold brew on a hot summer day, try these keto coffee popsicles instead. They’re an ice-cold treat with a strong kick of coffee flavor – these popsicles are for real coffee lovers.

The trick to making coffee popsicles that aren’t 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 flavored—with 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 doesn’t 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


  • 1 can full-fat coconut milk (400 ml)
  • 2 tablespoons + 1 teaspoon instant espresso powder (7 grams) (Medaglia D’Oro 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.)


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


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13 thoughts on “Keto Coffee Popsicles”

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  1. Too funny…I just had a very similar idea. Posted a mocha popsicle on Instagram yesterday using cold coffee, cashew milk and the Chocolate Coconut Collagen Fuel. Soooo yummy! But like the idea of the espresso powder. I’ll have to try it.

  2. I have to watch my carb intake and want to know where do the 24 g of carb come from??

    1. That’s for the entire batch. Divide it by 8-10 for the individual serving.

  3. How do I get 8 – 10 popsicles from a 14oz can of coconut milk? That would be 1.8 to 1.4 oz popsicles. Are the molds that small? I might try with some cold brew coffee to add volume.

    1. Yeah, I barely got 6 popcicles out of that recipe. I didn’t use the Collagen Peptides though.

  4. I have this vital proteins marine collagen- I have no idea what to do with it- can I use it in these pops?

  5. Just made this – SO GOOD!!!

    I made it in my ice cream maker because I’m impatient.

    The collagen gives it a texture just like the fudgesicles I used to have when I was a kid!!!

    I think next time I’ll do a little less of both the espresso and sweetener, it was pretty strong.

    And yes this was my breakfast this morning, thank you very much :).

  6. Can these pop circles be converted to mocha? If so, What chocolate ingredient do you recommend?

  7. These looked so good I decided to jump on the recipe, even though I don’t have pop molds. I just happened to have espresso powder, whole coconut milk, and collagen on hand. I didn’t use any sweetener at all, but I did pour in a little vanilla extract. Used silicone ice cube molds and got 8 cubes. I just popped one out, still a little soft in the middle (because I’m too impatient!) so I just put it in a small bowl and used a spoon….not bad!