Low carb can be very heavy on the dairy, which can make it tough for anyone trying to be dairy-free. Some of the best low carb desserts and treats are made with cream cheese and whipped cream, and can make the dairy-free crowd feel a little left out. But there are so many good alternatives these days that even something as delicious as cheesecake can be made without even a drop of cow’s milk. Check out Kite Hill for what I consider to be the best dairy-free cream cheese on the market.
Food energy: Total fat: 23.28g Carbohydrate, by difference: 4.83g Total dietary fiber: Protein:
- 4 ounces almond milk cream cheese, such as Kite Hill, room temperature
- 1/2 cup coconut milk, room temperature
- Sweetener equivalent to 1/4 cup sugar (powdered or liquid works best)
- 1 ounce unsweetened chocolate, melted
- Extract of choice (vanilla, cherry, or mint!)
- Additional coconut milk to thin out to pourable consistency
- Combine the dairy-free cream cheese, coconut milk, sweetener, melted chocolate, and extract in a blender or food processor and blend until smooth.
- If the mixture is too thick to pour into popsicle molds, add additional coconut milk until thin enough to pour.
- Pour into 4 popsicle molds, add wooden sticks, and freeze until firm, about 5 hours. To remove from the molds, pour hot water over each mold and gently tug on the stick to release.
- Tips: Having all your ingredients at room temperature will allow the melted chocolate to combine with the cream cheese and coconut milk.
- Use wooden popsicle sticks as they grip better in the popsicles.