Preheat oven to 425F.

Line a baking sheet with parchment paper.

Making the dough. In a mixing bowl, stir 2 tbsp coconut oil, 4 tbsp almond flour, 2 tbsp shredded coconut, 1/2 tsp ground cinnamon, and 2 tbsp erythritol together until well combined. Press the dough into the lined baking pan, spreading it evenly. About 1/4 inch thick.

Bake for 8-10 minutes, or until the edges turn golden brown.

Remove from the oven. Remove the crust (which will be almost liquid in consistency) from the baking pan using the parchment paper. Place it on a cutting board or large piece of cloth (to make sure you don't burn anything) for a couple of minutes then place it in the freezer for about 10 minutes. (Meanwhile, start making the popsicles) When the crust has solidified, remove it from the freezer and break it into bits, set aside.

Separate the Coconut Cream. Open the 2 cans of coconut cream and separate the coconut cream from the coconut water. If the coconut cream is on top, scoop it out, if the water is on top, pour it out. Place the coconut cream into a blender (I used my Vitamix). Keep the coconut water for another recipe.

Blend. Add 1/2 cup Isopure Citrus Lemonade Protein Powder, 1/2 cup unsweetened almond milk (or milk of choice), and 1/2 cup erythritol into your blender and mix for 60 to 90 seconds, or until peaks start to form (like whipped cream).

Pour and Freeze. Transfer the mixture to a large mixing bowl and gently fold in the homemade gluten-free graham crust crumbs. Pour the mixture into your popsicle molds using a funnel. Freeze overnight, or until frozen solid (8 to 12 hours).

Meringue Coating (optional). (Meringue instructions below) Remove the popsicles from the popsicle mold and place them on a baking sheet lined with parchment paper. (See instructions above this recipe card on how to properly remove the popsicles from the molds.) Spread the meringue evenly on the tip of the 10 popsicles. Optional: Using a culinary torch, brown the meringue for a few seconds on each popsicle.

Done!

Storage Instructions. Carefully place the popsicles in the freezer on a lined baking sheet, making sure not to damage the meringue, and freeze them for an additional 4 hours (You can ignore this step if you've decided to skip the meringue). When they are frozen solid, wrap them individually with pieces of parchment paper and place them in a sealed container in the freezer for up to 3 months.

Separate the 4 eggs. Separate the whites from the yolks. Keep the yolks for a future recipe, and place the whites in a large mixing bowl. It is very important that you leave no trace of the yolks in the egg whites, as it will prevent them from rising.

Beat. Add 1 teaspoon lemon juice to the egg whites, then beat using a hand mixer or stand mixer, until soft peaks start forming. Continue beating while gradually adding the erythritol until stiff peaks form.