Sugar-free low carb chocolate peanut butter popsicle

These keto, sugar-free double chocolate peanut butter ice cream popsicles are going to make your low carb dream come true!!!! Just 3 grams net carbs!

Chocolate and peanut butter are certainly the most classic combos. Unable to think of a better combination for a simple sugar-free popsicle on a hot day, I melted chocolate with these two flavors together, or drizzled with a sugar-free dark chocolate shell!!

You really don’t even have to make these in a mold, just eat them with sticks like an ice cream bar. This is the perfect dul as the regular ice cream served in a bowl, but obviously the popsicle idea is the perfect one. Either way, this is my favorite summer dessert!

It’s like frozen fudge on a wooden stick!

Naturally, the sweetener I chose was Sweet Leaf Chocolate Liquid Stevia! Perfect amount for the flavor of the chocolate layer! The flavor is great and it blends well with things that are not baking desserts! However, feel free to use low-carb sweeteners that you enjoy to balance your blood sugar levels.

All nutritional information can be found at the bottom of this page on printable recipe cards.

Five Simple Popping Candy Ingredients and Alternatives

Heavy whipped cream or canned coconut milk for dairy free. Using Greek yogurt to use less fat than heavy cream, you can turn these into healthy peanut butter chocolate yogurt pops.

Low Carb Sweeteners – Chocolate Stevia or Liquid Monk Fruit

Unsweetened Almond Milk or Canned Coconut Cream for Dairy Products

Unsweetened smooth peanut butter or sunflower seed butter

Unsweetened cocoa powder or melted sugar-free chocolate

Device

Wooden popsicle sticks

Popsicle type

Fast blender or food processor

This popsicle recipe takes just a few minutes to blend into a high-speed blender or food processor. Of course, the most difficult part is waiting for the popsicles to freeze. Once frozen, either taste as tasty or remove them from the mold and coat them with a sugar-free magic shell for a special treat.

You can also make this a regular ice cream. Instead of mixing the blender and pouring it into the mold, add it to the ice cream machine and let it do. It takes about 15 minutes to soft servo, or a little longer. There is an ice cream attachment at KitchenAid.

If your family has a peanut allergy, you can easily replace the peanut butter you use in almond and cashew butter, or nut butter. If you’re allergic to tree nuts, replace the almond milk with coconut milk and use sunflower seed butter.

Fudge! Creamy!! Chocolate!!

You can either soak the top of the popsicle or spread the melted chocolate mixture on one side and flip it over to the other side to strengthen it for 1 minute rather than coating the entire popsicle.

And it’s very difficult to take a picture before they melt, so I want to devour it!

Lower Carbohydrate Recipes for Popsicles You might love:

Can I replace the stevia?

If you don’t have chocolate stevia, you can use vanilla or clear. If you don’t like stevia, use the low-carb sweeteners that you like. I also love liquid monk fruit. Before pouring into the mold, try a small amount of sweetener that will probably only 1/4 cup, taste and increase as needed.

What if you don’t want to create a magic shell?

If you don’t want to make a sugar-free magic shell to cover your popsicles, it’s tasty even without it. Alternatively, use 1.5 cups of sugar-free chocolate chips and 2 tablespoons coconut oil, melt together and soak the frozen popsicles.