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...Tell Me More
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
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):