This Eggplant Pasta is seriously one of the best pasta dishes I’ve ever had, and I don’t say that lightly. It’s vegetarian-friendly and easily made in your Instant Pot.
What Makes This Eggplant Pasta So Fantastic
This has all the incredible flavors and textures of a meat-filled pasta dish, without the meat !
It’s an awesome Meatless Monday recipe, or if you eat Vegetarian all the time, it’s great any day of the week!
The eggplant is perfect in this Eggplant Pasta and works so well with the brightness of the Italian sauce. You’re going to love how easy this is in the Instant Pot too.
Oh and guess what? None of the fussy eaters will know you hid eggplant in this dish. So there’s a win-win right there!
What Does It Taste Like?
Eggplant pasta has a rich, comforting flavor that beautifully balances savory, earthy, and slightly sweet notes. The eggplant becomes soft and silky when cooked, almost melting into the sauce to create a creamy texture without the need for heavy cream.
Its mild, slightly smoky taste absorbs the flavors of garlic, onions, tomatoes, and herbs like basil or oregano, making the sauce deeply flavorful and aromatic.
When paired with pasta, the result is a hearty, satisfying dish where the eggplant adds depth and a subtle umami richness.
Isn’t This Just Eggplant Parmesan?
Eggplant Parmesan , or Eggplant Parmigiano is usually made on a single large piece of eggplant, and doesn’t include pasta.
This Eggplant Pasta recipe is like an easy Eggplant Parmesan recipe. You just chop everything up, throw it in the Instant Pot, and when it’s done you have all the flavors and textures of an Eggplant Parmesan recipe, without any of the fuss!
Ingredients You’ll Need
- 4 cups Eggplant - The star of the dish. Eggplant adds a silky, slightly smoky texture that becomes tender as it cooks under pressure.
- 1 can Diced Tomatoes - Forms the foundation of the sauce, providing acidity, moisture, and a touch of sweetness.
- 1 tablespoon Tomato Paste - Concentrates the tomato flavor and thickens the sauce, adding a rich umami depth that enhances the overall savory profile.
- 1 tablespoon Italian Seasoning - A blend of dried herbs like basil, oregano, thyme, and rosemary that infuses the pasta with classic Italian flavor and aromatic warmth.
- 1.5 teaspoons Salt - Balances and enhances all the other flavors in the dish.
- 2 tablespoons Butter - Used for sautéing the onions and garlic, giving the sauce a rich, smooth flavor and helping the vegetables caramelize slightly for added depth.
- 1 cup Onion - Adds sweetness and body to the sauce. As it softens, it forms part of the flavorful base that complements the tomatoes and eggplant.
- 1 tablespoon Minced Garlic - Infuses the dish with robust, savory aroma and enhances the Italian seasoning, giving the sauce its signature warmth.
- 1 teaspoon Crushed Red Pepper - Provides a gentle heat that balances the richness of the eggplant and cheese.
- 1.5 cups Water - Serves as the cooking liquid for the pasta in the Instant Pot.
- 8 ounces Penne Pasta - The hearty pasta base that holds up well in the Instant Pot. It absorbs the flavorful sauce as it cooks, creating a cohesive, one-pot meal.
- 1/2 cup Breadcrumbs - Adds a crispy, golden topping when sprinkled on at the end. It provides a textural contrast to the creamy pasta.
- 1 tablespoon Butter - Mixed with breadcrumbs to help them toast evenly and develop a rich, buttery crunch.
- 1/3 cup Shredded Parmesan Cheese - Contributes salty, nutty flavor and helps thicken the sauce slightly when stirred in at the end.
- 1.5 cups Small Mozzarella Balls - Melt into the hot pasta, creating creamy, gooey pockets of cheese that make each bite indulgent and satisfying.
How To Make Eggplant Pasta
- Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil the Eggplant Pasta for 2-3 minutes.
Tips And Tricks
Making Instant Pot Eggplant Pasta is a simple yet flavorful way to enjoy a comforting Italian-inspired meal with minimal effort. To ensure your pasta turns out perfectly creamy, well-seasoned, and full of tender eggplant, here are some helpful tips and tricks:
- Add Cheese Last . Stir in the mozzarella balls and parmesan after pressure cooking. This keeps them melty and creamy instead of clumping or overcooking.
- Adjust Seasonings to Taste . After cooking, taste the sauce and adjust salt, pepper, or crushed red pepper to your liking. A dash of Italian seasoning or fresh basil can also brighten the flavor.
- Let It Rest Before Serving . Give the pasta a few minutes to sit after mixing in the cheese. This allows the sauce to thicken and the flavors to meld together perfectly.
Variations
Here are some delicious and creative ways to change up your Instant Pot Eggplant Pasta, whether you want to make it heartier, lighter, or more indulgent:
- Meaty - Add ½ pound of ground beef, Italian sausage, or turkey when sautéing the onions for a heartier, protein-packed version. The meat infuses the sauce with rich, savory flavor.
- Spicy Arrabbiata-Style - Increase the crushed red pepper to 2 teaspoons or stir in a tablespoon of Calabrian chili paste for a fiery, bold twist.
- Mediterranean Version - Add chopped zucchini, bell peppers, or olives to the mix for a colorful, veggie-loaded pasta full of Mediterranean flavor.
- Creamy - Stir in ¼ cup of heavy cream or ricotta cheese after pressure cooking for a silky, luxurious sauce.
What To Eat With Eggplant Pasta
Instant Pot Eggplant Pasta is a hearty and flavorful dish on its own, but it pairs wonderfully with a variety of sides and accompaniments that complement its rich, savory sauce and cheesy texture. Whether you’re serving it for a family dinner or a cozy weeknight meal, here are some delicious ideas for what to eat alongside it:
- Garlic Bread - A classic companion for any pasta dish. The crispy, buttery bread is perfect for soaking up the rich tomato-eggplant sauce.
- Salad - A light mixed greens or arugula salad with a lemon vinaigrette adds freshness and balances the richness of the pasta.
- Caprese Salad - Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic glaze make a simple, elegant pairing.
- Roasted Vegetables - Oven-roasted zucchini, bell peppers, or mushrooms enhance the Mediterranean flavors while adding texture and color to the meal.
How Long Does It Last?
Instant Pot Eggplant Pasta can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making the leftovers even more delicious.
To reheat, warm it on the stovetop over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. If topped with breadcrumbs, reheat in the oven or air fryer to help them stay crisp.
Can You Freeze It?
For longer storage, you can freeze the pasta for up to 2 months. Thaw it overnight in the refrigerator before reheating, and it will taste just as hearty, cheesy, and flavorful as when it was freshly made.
Looking For More Great Eggplant Recipes? Check These Out!
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant - Whether you’re making it in the oven , on the stove , in the air fryer , or even the Instant Pot , this guide covers it all.
I can’t wait for you to fall in love with this easy Eggplant with Pasta dish made so simple in your Instant Pot! It’s such an easy, veggie-filled weeknight meal.
Eggplant Pasta Recpe | Instant Pot Eggplant Pasta
Equipment
- Instant Pot
- Casserole Pan
Ingredients
- ▢ 4 cups Eggplant , peeled and chopped
- ▢ 1 can diced tomatoes , 14 ounces
- ▢ 1 tablespoon Tomato Paste
- ▢ 1 tablespoon Italian Seasoning
- ▢ 1.5 teaspoon Kosher Salt
- ▢ 2 tablespoons Butter , or oil
- ▢ 1 cup Onion , diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon crushed red pepper
- ▢ 1.5 cups Water
- ▢ 8 ounces Penne Pasta , uncooked (2 cups)
For Finishing
- ▢ 1/2 cup Breadcrumbs
- ▢ 1 tablespoon butter
- ▢ 1/3 cup shredded parmesan cheese
- ▢ 1.5 cups Small Mozzarella Balls
Instructions
Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
- Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
The eggplant doesn’t get slimy when pressure cooked, which is another perk of making it this way.
In addition, the bitterness of the eggplant doesn’t come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
No, you can’t tell there’s eggplant in this dish. I posted this as a sneak preview in my Facebook group , and it was a huge hit, so I am sure you guys will love it too.
Get support & connect with our community on Facebook!
Nutrition
This Eggplant Pasta is seriously one of the best pasta dishes I’ve ever had, and I don’t say that lightly. It’s vegetarian-friendly and easily made in your Instant Pot.
What Makes This Eggplant Pasta So Fantastic
This has all the incredible flavors and textures of a meat-filled pasta dish, without the meat !
It’s an awesome Meatless Monday recipe, or if you eat Vegetarian all the time, it’s great any day of the week!
The eggplant is perfect in this Eggplant Pasta and works so well with the brightness of the Italian sauce. You’re going to love how easy this is in the Instant Pot too.
Oh and guess what? None of the fussy eaters will know you hid eggplant in this dish. So there’s a win-win right there!
What Does It Taste Like?
Eggplant pasta has a rich, comforting flavor that beautifully balances savory, earthy, and slightly sweet notes. The eggplant becomes soft and silky when cooked, almost melting into the sauce to create a creamy texture without the need for heavy cream.
Its mild, slightly smoky taste absorbs the flavors of garlic, onions, tomatoes, and herbs like basil or oregano, making the sauce deeply flavorful and aromatic.
When paired with pasta, the result is a hearty, satisfying dish where the eggplant adds depth and a subtle umami richness.
Isn’t This Just Eggplant Parmesan?
Eggplant Parmesan , or Eggplant Parmigiano is usually made on a single large piece of eggplant, and doesn’t include pasta.
This Eggplant Pasta recipe is like an easy Eggplant Parmesan recipe. You just chop everything up, throw it in the Instant Pot, and when it’s done you have all the flavors and textures of an Eggplant Parmesan recipe, without any of the fuss!
Ingredients You’ll Need
- 4 cups Eggplant - The star of the dish. Eggplant adds a silky, slightly smoky texture that becomes tender as it cooks under pressure.
- 1 can Diced Tomatoes - Forms the foundation of the sauce, providing acidity, moisture, and a touch of sweetness.
- 1 tablespoon Tomato Paste - Concentrates the tomato flavor and thickens the sauce, adding a rich umami depth that enhances the overall savory profile.
- 1 tablespoon Italian Seasoning - A blend of dried herbs like basil, oregano, thyme, and rosemary that infuses the pasta with classic Italian flavor and aromatic warmth.
- 1.5 teaspoons Salt - Balances and enhances all the other flavors in the dish.
- 2 tablespoons Butter - Used for sautéing the onions and garlic, giving the sauce a rich, smooth flavor and helping the vegetables caramelize slightly for added depth.
- 1 cup Onion - Adds sweetness and body to the sauce. As it softens, it forms part of the flavorful base that complements the tomatoes and eggplant.
- 1 tablespoon Minced Garlic - Infuses the dish with robust, savory aroma and enhances the Italian seasoning, giving the sauce its signature warmth.
- 1 teaspoon Crushed Red Pepper - Provides a gentle heat that balances the richness of the eggplant and cheese.
- 1.5 cups Water - Serves as the cooking liquid for the pasta in the Instant Pot.
- 8 ounces Penne Pasta - The hearty pasta base that holds up well in the Instant Pot. It absorbs the flavorful sauce as it cooks, creating a cohesive, one-pot meal.
- 1/2 cup Breadcrumbs - Adds a crispy, golden topping when sprinkled on at the end. It provides a textural contrast to the creamy pasta.
- 1 tablespoon Butter - Mixed with breadcrumbs to help them toast evenly and develop a rich, buttery crunch.
- 1/3 cup Shredded Parmesan Cheese - Contributes salty, nutty flavor and helps thicken the sauce slightly when stirred in at the end.
- 1.5 cups Small Mozzarella Balls - Melt into the hot pasta, creating creamy, gooey pockets of cheese that make each bite indulgent and satisfying.
How To Make Eggplant Pasta
- Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil the Eggplant Pasta for 2-3 minutes.
Tips And Tricks
Making Instant Pot Eggplant Pasta is a simple yet flavorful way to enjoy a comforting Italian-inspired meal with minimal effort. To ensure your pasta turns out perfectly creamy, well-seasoned, and full of tender eggplant, here are some helpful tips and tricks:
- Add Cheese Last . Stir in the mozzarella balls and parmesan after pressure cooking. This keeps them melty and creamy instead of clumping or overcooking.
- Adjust Seasonings to Taste . After cooking, taste the sauce and adjust salt, pepper, or crushed red pepper to your liking. A dash of Italian seasoning or fresh basil can also brighten the flavor.
- Let It Rest Before Serving . Give the pasta a few minutes to sit after mixing in the cheese. This allows the sauce to thicken and the flavors to meld together perfectly.
Variations
Here are some delicious and creative ways to change up your Instant Pot Eggplant Pasta, whether you want to make it heartier, lighter, or more indulgent:
- Meaty - Add ½ pound of ground beef, Italian sausage, or turkey when sautéing the onions for a heartier, protein-packed version. The meat infuses the sauce with rich, savory flavor.
- Spicy Arrabbiata-Style - Increase the crushed red pepper to 2 teaspoons or stir in a tablespoon of Calabrian chili paste for a fiery, bold twist.
- Mediterranean Version - Add chopped zucchini, bell peppers, or olives to the mix for a colorful, veggie-loaded pasta full of Mediterranean flavor.
- Creamy - Stir in ¼ cup of heavy cream or ricotta cheese after pressure cooking for a silky, luxurious sauce.
What To Eat With Eggplant Pasta
Instant Pot Eggplant Pasta is a hearty and flavorful dish on its own, but it pairs wonderfully with a variety of sides and accompaniments that complement its rich, savory sauce and cheesy texture. Whether you’re serving it for a family dinner or a cozy weeknight meal, here are some delicious ideas for what to eat alongside it:
- Garlic Bread - A classic companion for any pasta dish. The crispy, buttery bread is perfect for soaking up the rich tomato-eggplant sauce.
- Salad - A light mixed greens or arugula salad with a lemon vinaigrette adds freshness and balances the richness of the pasta.
- Caprese Salad - Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic glaze make a simple, elegant pairing.
- Roasted Vegetables - Oven-roasted zucchini, bell peppers, or mushrooms enhance the Mediterranean flavors while adding texture and color to the meal.
How Long Does It Last?
Instant Pot Eggplant Pasta can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making the leftovers even more delicious.
To reheat, warm it on the stovetop over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. If topped with breadcrumbs, reheat in the oven or air fryer to help them stay crisp.
Can You Freeze It?
For longer storage, you can freeze the pasta for up to 2 months. Thaw it overnight in the refrigerator before reheating, and it will taste just as hearty, cheesy, and flavorful as when it was freshly made.
Looking For More Great Eggplant Recipes? Check These Out!
- Instant Pot Baba Ghanoush Lebanese Eggplant Dip - Quick, flameless, and tastes delicious!
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe
- Roasted Ratatouille Recipe - All the flavor of a traditional ratatouille without all of the work!
- How To Make Roasted Eggplant - Whether you’re making it in the oven , on the stove , in the air fryer , or even the Instant Pot , this guide covers it all.
I can’t wait for you to fall in love with this easy Eggplant with Pasta dish made so simple in your Instant Pot! It’s such an easy, veggie-filled weeknight meal.
Eggplant Pasta Recpe | Instant Pot Eggplant Pasta
Equipment
- Instant Pot
- Casserole Pan
Ingredients
- ▢ 4 cups Eggplant , peeled and chopped
- ▢ 1 can diced tomatoes , 14 ounces
- ▢ 1 tablespoon Tomato Paste
- ▢ 1 tablespoon Italian Seasoning
- ▢ 1.5 teaspoon Kosher Salt
- ▢ 2 tablespoons Butter , or oil
- ▢ 1 cup Onion , diced
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon crushed red pepper
- ▢ 1.5 cups Water
- ▢ 8 ounces Penne Pasta , uncooked (2 cups)
For Finishing
- ▢ 1/2 cup Breadcrumbs
- ▢ 1 tablespoon butter
- ▢ 1/3 cup shredded parmesan cheese
- ▢ 1.5 cups Small Mozzarella Balls
Instructions
Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
- Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
The eggplant doesn’t get slimy when pressure cooked, which is another perk of making it this way.
In addition, the bitterness of the eggplant doesn’t come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
No, you can’t tell there’s eggplant in this dish. I posted this as a sneak preview in my Facebook group , and it was a huge hit, so I am sure you guys will love it too.
Get support & connect with our community on Facebook!
Nutrition
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Eggplant Pasta Recpe | Instant Pot Eggplant Pasta
Ingredients
- 4 cups Eggplant peeled and chopped
- 1 can diced tomatoes 14 ounces
- 1 tablespoon Tomato Paste
- 1 tablespoon Italian Seasoning
- 1.5 teaspoon Kosher Salt
- 2 tablespoons Butter or oil
- 1 cup Onion diced
- 1 tablespoon Minced Garlic
- 1 teaspoon crushed red pepper
- 1.5 cups Water
- 8 ounces Penne Pasta uncooked (2 cups)
For Finishing
- 1/2 cup Breadcrumbs
- 1 tablespoon butter
- 1/3 cup shredded parmesan cheese
- 1.5 cups Small Mozzarella Balls
Instructions
Place eggplant, tomatoes, tomato paste, dried Italian seasoning, salt, butter or oil, onions, garlic, red peppers, and water into the Instant Pot and stir.
- Add pasta, and stir. I know it doesn’t look like there will be enough water to cook the pasta. Just #trustUrvashi, because the vegetables will release a lot of water. Press PRESSURE COOK on HIGH pressure for 7 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, in a skillet , melt butter. Add in breadcrumbs and mix well. Remove from heat and allow them to cool. Mix with 1/3 cup shredded parmesan cheese and set aside.
- When the pasta is finished, mix in mozzarella balls. Tip into a casserole dish . Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.
The eggplant doesn’t get slimy when pressure cooked, which is another perk of making it this way.
In addition, the bitterness of the eggplant doesn’t come through because the acidity of the tomatoes counteracts that and breaks it down while cooking.
No, you can’t tell there’s eggplant in this dish. I posted this as a sneak preview in my Facebook group , and it was a huge hit, so I am sure you guys will love it too.
Eggplant Pasta Recpe | Instant Pot Eggplant Pasta https://twosleevers.com/instant-pot-eggplant-pasta/
These Dairy-Free, Bulletproof-inspired Coffee Popsicles are a delicious way to stay cool while still enjoying that strong coffee flavor, for breakfast, snack, or just because you want ice cream for breakfast.
What Makes These Coffee Popsicles So Good?
- Keto . Only 1 carb per serving.
- Easy. Pour ingredients, mix, whisk, and freeze. That’s it.
- Convenient. A snack that’s already made and waiting for you in the freezer when you’re ready when cravings hit.
- Customizable. Add any low carb extras to these popsicles to make them the perfect treat for YOU.
Coffee Popsicles
I am a self-confessed coffee addict. I don’t drink it all day long, but I do love, love, love coffee.
We have a Nespresso machine at home, and I swear if I could pack that machine in my bag, it would go EVERYWHERE with me! There are cheaper Nespresso machines, but as much as we use this coffee machine daily, I needed a workhorse.
So I am always all about the coffee! I drink hot coffee in the morning, and then throughout the rest of the day, it’s all about iced coffee for me. In fact, I made this Keto Iced Caramel Macchiato recipe just as another way to feed my coffee addiction.
Thankfully, these Keto Coffee Popsicles offer a reprieve from the summer sun without losing that beloved coffee. No need to miss out on that dire pick-me-up for the day when you have these around. I mean, you can’t take them to work but, who knows, you might find a way.
What Is Keto Coffee?
Bulletproof coffee is a drink consisting of brewed coffee, grass-fed unsalted butter, and coconut oil. Bulletproof coffee is popular with people following a high-fat, low-carbohydrate diet.
But really, bulletproof keto coffee is just a way to a) drink more coffee b) drink delicious coffee c) not be hungry for a while.
The higher fat content keeps you full for most of the morning, and if you’re fasting until later in the day, a bulletproof coffee or coffee popsicle can be just the thing to tide you over.
I made these dairy-free bulletproof coffee popsicles with full-fat coconut milk out of a can. You need that thickness to make them set into creamy, frozen goodness.
I use either this flat popsicle mold or this more traditional mold . The flat one is easier to take out one popsicle at a time, but the traditional mold makes more pops at a time.
What’s With The Nutmeg?
Deliciousness. That’s what.
Actually South Indian coffee is often made with either cardamom and/or nutmeg in it. So why can’t we have a keto coffee popsicle that uses those?
We can. Because we’re grown ups!
And speaking to being grown ups, you can have these bulletproof coffee popsicles for BREAKFAST! Because you can.
Does Coffee Break A Fast?
Plan black coffee in moderation will not break a fast. However, when you add any additional calories to it, such as butter or heavy cream, this will break a fast. So, unfortunately, you can’t enjoy these coffee popsicles and still stay in a fasting state.
Variations to Making Coffee Popsicles
- Mocha Pops : Omit nutmeg, add 1 tablespoon unsweetened cocoa.
- Cardamom Pops : Omit nutmeg, add 1/2 teaspoon ground cardamom.
- Boozy Pops : Omit nutmeg. Add 1-2 tablespoon Bailey’s Irish Cream or Kahlua to your popsicles. Note this will increase their carb counts. Do not overdo the alcohol as it will affect the final consistency of the popsicles.
These Coffee Popsicles are an easy treat to make and offer all the benefits of a cup of coffee, including the delicious flavors and aromas! They’re a coffee lover’s dream, and since they’re low carb they might become your latest food addiction!
Other Keto Popsicle Recipes
- If you loved these coffee popsicles, you might also like my Mixed Berry Popsicles as well.
- Also, give my Cantaloupe Ice pops a try.
- These mixed berry popsicles are easy and versatile.
- If you’re a creamsicle fan, you will like these Creamsicle popsicles.
- I made all of these keto, but you can use real sugar if you’re not low carb.
If you love eating ice cream for breakfast or just love these keto coffee popsicles as a treat, make sure you share the recipe with your friends on Facebook and Pinterest so they can try them too.
Bulletproof Coffee Popsicles
Equipment
- Measuring Cups
- Measuring Spoons
- WHISK
- Mixing Bowl
- POPSICLE FLAT MOLDS
Ingredients
- ▢ 1 13.5 oz can ( 1 13.5 oz can ) Full-Fat Coconut Milk
- ▢ 1 cup ( 250 g ) Unsweetened Almond Milk
- ▢ 1/3 cup ( 60.67 g ) Powdered Swerve
- ▢ 1 tablespoon ( 1 tablespoon ) espresso powder
- ▢ 1/4 teaspoon ( 1/4 teaspoon ) Ground Nutmeg
Instructions
Combine all ingredients in a medium bowl and whisk gently.
Pour into 8 popsicle molds and freeze.
Enjoy!
Mocha Pops : Omit nutmeg, add 1 tablespoon unsweetened cocoa.
Cardamom Pops : Omit nutmeg, add 1/2 teaspoon ground nutmeg.
Boozy Pops : Omit nutmeg. Add 1-2 tablespoon Bailey’s Irish Cream or Kahlua to your popsicles. Note this will increase their carb counts. Do not overdo the alcohol as it will affect the final consistency of the popsicles.
I use either this flat popsicle mold or this more traditional mold . The flat one is easier to take out one popsicle at a time, but the traditional mold makes more pops at a time.
Get support & connect with our community on Facebook!
Nutrition
Originally Published June 15, 2019
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
