When I stumbled upon The Skinny Food Co’s various sugar free syrups, my head burst with all the opportunities to create sweet, low carb dishes which would have otherwise been quite tricky. Here, I simply used their Sugar-free Maple Syrup to create ANOTHER lolly flavour for Funnyman. (Bless him, he is just a little boy in a 45-year old man’s body). Anyway, I also added toasted, chopped hazelnuts for additional crunch and texture – and it certainly got the thumbs up from him!
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Carbs 1.5g | Fat 32g | Protein 2.3g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
Perhaps its time to start building up your Keto Kitchen collection if you have not already done so. Not only will my books make beautiful Christmas stocking fillers for loved ones interested in a low carb lifestyle, but you could simply treat YOURSELF! Your family (whether they live keto or not) will not be disappointed with all your exciting, delicious creations!
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Skinny® Maple & Roasted Hazelnut Lollies (Low carb)
- 80 g (2.8 oz) unpeeled hazelnuts
- 300 g (10.6 oz) double cream
- 100 g (3.5 oz) Skinny® Maple sugar-free syrup
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Spread the hazelnuts out on a tray and place in the oven for 12 minutes. After 12 minutes, remove the nuts from the tray and allow to cool slightly. Once cool enough to handle, slide off the burnt skins as best you can. Spread the peeled hazelnuts back onto the tray and return to the oven for an additional 8 minutes.
- Once the nuts have roasted, set them aside to cool, then roughly chop.NOTE: If you chose to use blanched, whole almonds (already peeled), simply toast them as per the second step (8 minutes).
- In the meantime, whip the double cream to stiff peaks. Fold in the sugar-free maple syrup.
- Add the chopped nuts and fold in to combine.
- Divide the mixture between the 6 lolly moulds (100ml / 3.4 fl. oz) in capacity. We have incorporated a lot of air into the cream when we whipped it, which added volume - so there will be enough mixture to fill all six lolly moulds. Be sure to knock the lolly mould down on the kitchen counter top to allow the mixture to settle, avoiding any air pockets.
- Click the lid/stick in place of each one, and place in the freezer overnight.
- Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.
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Nutritional Information per lolly
Calories 306Kcal / 1280kJ
See all the Lollies on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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