|Isopure Infusions™ - Citrus||1/2 cup|
|Coconut cream||2 14 oz can|
|Unsweetened almond milk||1/2 cup|
|Almond flour||4 tbsp|
|Coconut oil||2 tbsp|
|Ground cinnamon||1/2 tsp|
|Shredded coconut unsweetened||2 tbsp|
|Low-Carb Meringue Topping:|
|Lemon juice||1 tsp|
Preheat oven to 425F.
Line a baking sheet with parchment paper.
In a large bowl, stir 2 tbsp coconut oil, 4 tbsp almond flour, 2 tbsp unsweetened shredded coconut, 1/2 tsp ground cinnamon, and 2 tbsp erythritol together until well combined. Spread the dough evenly on the lined baking sheet (about 1/4 inch thick).
Bake for 8 to 10 minutes, remove when the edges start browning.
Remove the crust from the baking pan (use the parchment paper). Place it on a large piece of cloth for a couple of minutes, then place it in the freezer for around 10 minutes. (Meanwhile, start making the popsicles) When the crust is hard, break it to crumbs, set aside.
Open the 2 cans of coconut cream and separate the coconut cream from the coconut water. If the coconut cream is on top, scoop it out, if the water is on top, pour it out. Place the coconut cream into a blender (I used my Vitamix). Keep the coconut water for another recipe.
Add 1/2 cup Isopure Citrus Lemonade Protein Powder, 1/2 cup unsweetened almond milk, and 1/2 cup erythritol into your blender and mix for 60 to 90 seconds (at medium speed), or until peaks start to form (like whipped cream).
Transfer the mixture to a large bowl and fold in the crust crumbs. Pour the mix into the popsicle molds. Freeze until frozen solid (8 to 12 hours).
Remove the popsicles from the popsicle mold and place them on a baking sheet lined with parchment paper. Spread the meringue evenly on the tip of the 10 popsicles. Using a culinary torch, torch the meringue for a few seconds.
Low-Carb Meringue Instructions
Crack the eggs and separate the whites from the yolks. Place the whites in a large mixing bowl. Add 1 teaspoon lemon juice to the egg whites. Beat using a hand mixer or stand mixer, until soft peaks start forming. Continue beating while gradually adding the erythritol until stiff peaks form.
This recipe makes 10 servings.