Keto Blueberry Cheesecake Pops

Instructions

1. In a small saucepan, add blueberries, Splenda Monk Fruit Sweetener, and water. Bring mixture to a boil while smashing the blueberries to the side of the pan. Reduce heat to low and simmer 3 minutes. Carefully divide the mixture between 8 popsicle molds, pouring about a tablespoon into each. Place in the freezer while you make the cheesecake part.
2. Rinse the saucepan and place it back on medium heat. Add coconut milk, Splenda Monk Fruit Sweetener, and xanthan gum and stir together until it comes to a full boil. Turn heat off, add cream cheese, and stir until cream cheese is mostly melted (though it may separate into little balls – this is okay). Stir in extract. Let mixture cool slightly.
3. Carefully pour a little more than ¼ cup of cream cheese mixture into each popsicle mold, dividing equally between all of the molds.
4. In a small bowl, mix together crust ingredients. Divide crust mixture evenly on each of the pops, patting down a bit so it will stick to the pop. Place popsicle sticks in the center of each mold. Place popsicles back into the freezer overnight.
5. To remove, place popsicle molds under warm running water, until they gently wiggle out. Enjoy!