Blend the heavy cream, water and Keto Chow with a whisk or immersion blender until the Keto Chow is completely dissolved.
Add the lime juice, orange zest, and rum extract and mix until combined.
Pour the mixture into popsicle molds and place in the freezer.
Freeze at least four hours, or until ice pops are completely frozen.
To unmold ice pops, dip the molds in very hot water just until the ice pops loosen.
Store in the freezer for up to three months.
Keyword Banana, Chef Taffiny Elrod
Nutrition Facts
Banana Daiquiri Ice Pops
Serving Size
1 popsicle (2 oz.)
Amount per Serving
Calories
66.4
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
3.5
g
22
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.23
g
Monounsaturated Fat
1.35
g
Cholesterol
18.3
mg
6
%
Sodium
111.2
mg
5
%
Potassium
208.29
mg
6
%
Carbohydrates
1.4
g
0
%
Fiber
0.8
g
3
%
Sugar
0.6
g
1
%
Sugar Alcohol
0.01
g
Net Carbs
0.6
g
Protein
3.7
g
7
%
Vitamin A
344.51
IU
7
%
Vitamin C
16.02
mg
19
%
Calcium
102.98
mg
10
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.