These Easy 3 Ingredient Sugar-Free Low Carb Peanut Butter Popsicles are creamy but surprisingly dairy free!
I’m serious, 3 ingredients.
No really, just 3. When you’re a lover of peanut butter it doesn’t get much better than this recipe!
Creamy, sugar free, peanut buttery and low carb too! Oh wait, Dairy Free as well!!
AND not only that, if you need this to be nut free, there’s an option for that as well! Very adaptable recipe if I do say so myself and very allergy friendly!
I’ve been on a peanut butter kick lately, hope you don’t mind.
I have to admit when I shared my Peanut Butter Cheesecake Ice Cream recipe recently and saved some in the freezer, it was seriously hard to scoop out just a serving. That stuff is so good, I ate way more than the serving!
So I thought about making Popsicles instead for easier portion control. These are NOT the same as the cheesecake ice cream since they are dairy free, but if you have a problem with portion control with delicious sugar free desserts these will work much better for you.
If you do have any nut allergies, try subbing the peanut butter with sunbutter which is made from sunflower seeds. Might be slightly different in taste but not in texture, still creamy and delicious!
Simple the best treat for a hot day or any day for that matter!
This recipe was originally published in June of 2015. It’s such a great recipe I decided a video was in order so I brought out of the archives to share today!
- I have not tried this with unsweetened almond milk, although I don’t think they would be as creamy as using coconut milk. I can promise you no coconut flavor is present, the Peanut Butter is the star!
- If you don’t have liquid toffee flavored stevia which in my opinion pairs perfectly with this, use vanilla or clear. If you don’t use stevia at all you could make this with another sugar free sweetener of choice. Although granulated sweeteners might make this grainy in texture and not as smooth.
- If you make this using all the liquid from the canned coconut milk, it will be less thick and more watered down, but easy to pour into molds.. I used just the creamy thick part from the can and kept the watery coconut liquid from the bottom for a smoothie, BUT you will need to spoon it into the molds as it’s quite thick. Both are equally delicious!
- If you need to make this nut free, sub sunflower seed butter for the peanut butter.
- Here’s the mold I used.
- Serves: 12
- Serving size: 1
- Calories: 139
- Fat: 12.3g
- Saturated fat: 7g
- Carbohydrates: 3.6g
- Sugar: 1.6g
- Sodium: 36mg
- Fiber: 1g
- Protein: 3.3g
- Cholesterol: 0mg
- Place ingredients into a high powdered blender and blend until smooth.
- Taste and adjust sweetener if needed.
- Pour mixture into molds and freeze until hardened, about 3 -4 hours.