Keto - Chocolate Coconut Fudge Pops

Prep Notes

This is a low-carb, fat burning, ketogenic summer-time snack recipe that could be consumed as a meal due to its powerful nutrients and blood sugarstabilizing effects.  If you are feeling the heat of the summer or just want a cool and creamy snack you cannot go wrong with these keto fudge pops!

The coconut milk provides the perfect creamy base and it is rich in medium-chain fatty acids that are easy for the body to digest and turn into ketones quickly within our system.  The chocolate bone broth protein provides collagen protein which is great for the gut lining, skin, hair, nails, joints.

The bone broth chocolate protein comes naturally flavored with stevia and monk fruit, which are the best ketogenic sweeteners.  If you choose not to use the bone broth protein than you can use raw cacao powder and add in stevia or monk fruit to the flavor you desire.


1 13 oz can of organic full-fat coconut milk

2 scoops of chocolate bone broth protein

1 tsp of organic vanilla extract

Dash of pink Himalayan salt

Optional Ingredients

Instead of the BB Choc you could do

10-15 drops of chocolate flavored stevia

¼ cup of raw cacao powder


  1. Put all the ingredients in the blender together and process on high speed for about 60 seconds until it is completely blended.
  2. Make sure the taste is right for you…you may want to add a little more stevia or BB Chocolate (which is naturally flavored with stevia and monk fruit) or if you are sensing a bit of bitterness, add in a bit more salt).
  3. Divide the mixture evenly into the molds for the popsicles.
  4. Freeze for 3-4 hours before serving so it takes on the popsicle consistency.
  5. To take it out of the mold, you may want to let it sit out for 20 mins and/or run warm water on the outside of the mold for 10-20 seconds and it should provide some easy give so it slides out.