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Mexican Palettes - Low Carb/Ketogenic

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Mexican Palettes - Low Carb/Ketogenic


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Tempo de preparo

4 hour(s)


4 servings

Liliana Regina

  • Ingredients
  • Recipe
  • Avocado300 g
  • Lemon1 unit(s)
  • Xylitol5 tablespoon
  • Coconut Milk200 ml
  • Sour Cream100 ml
  • 70% Cocoa Chocolate75 g
  1. Blend the avocado, coconut milk, xylitol and lemon juice. Pour the mixture into the Mexican Paletas molds and place in the freezer. Once they are frozen, melt the chocolate and mix it with the cream. Then, pour this mixture in the center of the Mexican palette molds, insert the toothpick and take it to the freezer again. When it's frozen, just taste your palette and be happy without guilt!

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