Cherry Vanilla Keto Pudding Pops

Written by: Corvive



Time to read 1 min

Cherry Vanilla Keto Pudding Pops

Prep time

10 min

Cook time

4 Hours


2 pers




United States

Explore the ultimate indulgence with our Cherry Vanilla Keto Pudding Pops, where gourmet meets health in every delicious bite. Crafted for those on a ketogenic journey, yet irresistible to anyone who desires a taste of decadence without the guilt, our pudding pops redefine dessert. These treats blend the rich, luscious flavors of cherry and vanilla, creating a symphony of taste that's both refreshing and satisfying. Enrobed in sugar-free dark chocolate and sprinkled with chopped almonds for that perfect crunch, our pops are more than just dessert—they're an experience. Perfect for cooling down on a warm day or treating yourself to a guilt-free delight, visit our website to discover how we make healthy taste heavenly.


  • 1 1/2 C. Coconut milk (full fat can)

  • 3/4 C. Pitted cherries, chopped

  • 3 L. Eggs, yolks only

  • 6 T. Powdered sugar substitute

  • 2 Scoops CorVive Keto

  • 1 1/2 t. Cherry extract

  • 3/4 t. Vanilla extract

  • Red or pink natural food coloring, optional

  • 2 oz. Sugar free dark chocolate

  • 2 t. Coconut oil

  • 1 T. Sliced almonds, chopped


Step 1

Place the coconut milk and cherries in a blender and blend until smooth. Transfer the mixture to a medium saucepan and warm over medium heat until just simmering.

Step 2

In a medium bowl, whisk the egg yolks with the sweetener until well combined. Slowly add about 1 cup of the coconut milk mixture, whisking continuously. Then slowly add the egg yolk and coconut milk mixture back into the saucepan, whisking continuously.

Step 3

Continue to cook, whisking frequently, until the mixture reaches 165F on an instant read thermometer (see notes). Remove from heat and whisk in the cherry and vanilla extracts along with the scoops of CorVive Keto. Whisk in a drop of food coloring at a time until the mixture is your desired color.

Step 4

Divide the mixture evenly among eight 3-ounce popsicle molds. Press wooden sticks 2/3 of the way into the molds and freeze until solid, 4 to 6 hours. To remove the pudding pops, run hot water on the outside of the mold and gently tug the stick to release. Store in the freezer.

Step 5

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Line a sheet pan with wax paper and set in the freezer.

Step 6

Working with one pudding pop at a time and keeping the rest frozen, dip the top of each pudding pop into the melted chocolate and sprinkle with chopped almonds. Immediately place on the sheet pan in the freezer.