Easy Recipe for Chocolate Peanut Butter Popsicles

Chocolate and peanut butter is surely the most classic combo. I can’t think of a better combination for easy sugar-free popsicles on a hot day then pairing these two flavors together melted chocolate coated or drizzled in a sugar free dark chocolate shell!! 

You really don’t even need to make these in molds, just eat them on a stick like ice cream bars. This is the perfect indulgence as regular ice cream served in a bowl, but obviously for portion control the popsicle idea is best. Either way this is a favorite summer dessert!

It’s like frozen fudge on a wooden stick!

Naturally my sweetener of choice is the  Chocolate liquid stevia from Sweetleaf! It’s the perfect amount for the chocolate layer flavor! It tastes fantastic and it blends well in non baking desserts! But feel free to use any low carb sweetener you enjoy to balance blood sugar. 

All the nutritional information is located at the bottom of this page on the printable recipe card.

5 Simple Popsicle Ingredients & Substitutions

Heavy Whipping Cream or Canned Coconut milk for dairy free. You could turn these into healthy peanut butter chocolate yogurt pops by using Greek yogurt for less fat than heavy cream.

Low Carb Sweetener- Chocolate Stevia or Liquid Monk Fruit

Unsweetened Almond Milk or canned coconut cream for dairy free

Unsweetened Smooth Peanut Butter or sunflower seed butter

Unsweetened Cocoa Powder or melted sugar free chocolate

Equipment

Wooden Popsicle Sticks

Popsicle Mold

High Speed Blender or Food Processor

Easy Keto Ice Cream

This popsicle recipe takes just minutes to blend together in a high speed blender or food processor. The hardest part of course is waiting for the popsicles to freeze. Once frozen they are just delicious as is or remove them from the mold and coat with my Sugar Free Magic Shell for an extra special treat.

You could even make this into regular ice cream. Just blend in blender and instead of pouring into molds, add to your ice cream machine and let it do it’s thing. You’ll have soft serve in about 15 minutes, or a bit longer. I have an ice cream attachment for my KitchenAid.

Peanut Free Keto Popsicles

If you have a peanut allergy in the family, you can easily swap out the peanut butter used for almond butter or cashew butter or another nut butter. If you have a tree nut allergy, simply swap out the almond milk with coconut milk and use sunflower seed butter.

FUDGEY! CREAMY!! CHOCOLATEY!!

You can either just dip the tops of the popsicles or drizzle all over or spread the melted chocolate mixture on one side, let it harden for a minute than flip over onto the other side and coat the entire popsicle.

And super hard to take pictures of before they melt and I want to devour one!

More Low Carb Recipes for Popsicles you might love:

• Berry Vanilla Popsicles
• Strawberry Cream Popsicles
• Caramel Macchiato Popsicles

Can I swap the Stevia?

If you don’t have chocolate stevia you can use vanilla or clear. If you don’t like stevia use any low carb sweetener you like. I also love Liquid Monk Fruit. Try a small amount of sweetener perhaps just 1/4 cup, taste and increase as needed before pouring into molds.

What if I don’t want to make the Magic Shell?

If you don’t want to make the Sugar Free Magic Shell to cover the popsicles they will be delicious even without it or you can use 1.5 cups Sugar Free Chocolate Chips and 2 tbsp coconut oil, melt together and dip frozen popsicles in that.

Keto Chocolate Peanut Butter Popsicles

Print

Sugar Free Chocolate Peanut Butter Ice Cream Popsicles

Prep Time 5 minutes minutes

Servings 10

Calories 170kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 cup heavy whipping cream or for dairy free use canned coconut cream
• 1 tsp Chocolate liquid stevia or liquid monk fruit
• 1.5 cups unsweetened almond milk
• 1/2 cup natural peanut butter no sugar added
• 1/4 cup unsweetened cocoa powder
• 1 cup Sugar Free Magic Shell Optional

Instructions

• Mix by hand or use a blender or food processor to blend all the ingredients together, except the optional chocolate coating. Blend just for a few seconds to combine the simple ingredients. If you blend too long the popsicle mixture will become like whipped cream due to the heavy cream in the recipe. Taste and adjust sweetener as needed.
• Pour into popsicle molds and freeze for 2-3 hours or until hardened. Once hardened, remove by holding mold under warm running water to better facilitate release from molds.
• Place popsicles onto a parchment paper-lined baking sheet. Drizzle the chocolate coating or pour and spread coating with a spoon over both sides of popsicle if desired. Place back on baking sheet to freeze again for about 10 minutes or overnight.

Video

Notes

3 g net carbs

Brenda Notes:

This recipe was first published in May of 2015 and got an update of new photos and video in June 2018.

Nutrition

Serving: 1popsicle | Calories: 170kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 51mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.3mg

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