These delicious little Raspberry White Chocolate Custard Pops are the perfect end to a meal when you just need a little low-carb sumpin-sumpin to finish it off. A lot of folks on keto would refer to these as Fat Bombs, and while I am not an advocate of downing large amounts of fat bombs – and especially not as a snack – when used as a little dessert at the end of a meal they can really help in all sorts of ways.
If you need more fat than you’ve consumed so far in your day these can easily take care of that; and scaling up is as easy as adding a second or third one until you’ve met your macros. This is why I suggest making them small – it’s much easier to scale up with an extra one than to make large ones and overeat.
If you find that you don’t feel like a meal is over unless it ends on a sweet note, but don’t want or need anything substantial then these little bites are perfect. And if you are missing eating raspberries and / or love white chocolate then these will make you feel ‘normal’ again – but without the guilt and the health impacts that regular sweets typically bring.
As you can see from the recipe, once the custard is made they are stir-and-pour simple and easy to make, and the most complicated part is waiting for them to freeze! And rest assured, if you haven’t made the amazing Almond Custard yet – that is super-easy too (there’s a video as well!).
These Raspberry White Chocolate Custard Pops are an excellent way to use up any leftover custard – or just make extra custard than you need for one recipe and for a few minutes of extra effort you can have two desserts ready instead of one.
As an extra bonus these gorgeous little Raspberry White Chocolate Custard Pops are more than pretty enough to serve at a fancy dinner party, so not only will you wow your guest’s taste buds with your cooking skills but you will wow them with presentation, too. These delightful little cups of white chocolate goodness are a win-win-win and I think you should make some this week.
Raspberry White Chocolate Custard Pops
Author: Carrie Brown| Prep time: 10 mins | Cook time: 0 | Total time: 10 mins + freezing time | Serves: 16
What You Need
- 2 cups / 1 pint Almond Custard (click for recipe) [There’s a video!]
- 4 oz. / 110g cocoa butter, finely chopped
- 1 oz. / 30g butter
- 1 TBSP almond extract
- 1 tsp. lemon juice
- 1 oz. / 30g allulose
- Pinch sea salt (For the best salt and a 15% discount use code: carriebrown)
- 6 oz. / 170g fresh raspberries
What You Do
- Place the Almond Custard, chopped cocoa butter, butter, almond extract, lemon juice, allulose, and sea salt in a pan and warm gently, stirring constantly until all the ingredients are completely melted, mixed, and smooth.
- Place your silicone mold (this is the one I used) onto a cookie sheet or flat tray, and drop a whole raspberry into each cavity.
- Carefully pour the custard into a jug with a pourable spout, and carefully pour the custard over the raspberries until each mold is almost full. The raspberry might pop up a little.
- Carefully, and carrying the tray evenly, transfer the pops to the freezer and leave to freeze for at least 2 hours.
Top Recipe Tips
- These are pretty melty at room temperature, so need to be stored in the freezer and enjoyed cold.
- Once fully frozen you can quickly remove them from the silicone mold and store them in layers with parchment paper between them in an airtight container.
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