Chocolate Covered Peanut Butter Popsicles – Low Carb and Gluten-Free


Low Carb Peanut Butter PopsiclesRich and creamy, with a chocolate shell, these Chocolate Covered Peanut Butter Popsicles are the ultimate warm-weather indulgence.  Bring on summer!

There is no shortage of chocolate and peanut butter recipes here on All Day I Dream About Food.  I was actually tempted to go back through my archives and count all of my low carb chocolate and peanut butter recipes, but I think that would be a rather time-consuming process.  Suffice it to say that they take up a good percentage of my recipe creation and I can’t see any end in sight.  When it comes to this magical combination of sweet chocolate and salty/sweet ground peanuts, the possibilities are limitless.  I don’t think I have ever met a chocolate peanut butter recipe I didn’t like and I see many, many more chocolate peanut butter recipes in my future.  And yours, if you want to come along for the ride.  I promise it will be a very tasty ride indeed!

I’ve had the idea for a chocolate dipped peanut butter popsicle for a while, and with the weather warming up here in New England, I decided the time was ripe.  We are having a lovely spring so far, although I shouldn’t say that out loud, for fear of jinxing us and sending torrents of cold, wet, miserable weather our way.  It’s not out of the realm of possibility!  But one thing can be said for New Englanders – they never waste a beautiful spring day.  The minute the sun shines and that needle gets above about 55 degrees, you’ll see people breaking out the shorts and t’s and sipping iced coffee with their faces turned to the sun.  Like little sunflowers we are, following the arc of the sun through the sky, soaking up its warmth as much as we can.

Chocolate Covered Peanut Butter Popsicles

So, back to the popsicles.  If you are as much of a peanut butter and chocolate fan as I am, you already know these are good, but I am going to emphasize that point anyway.  They are seriously good and every member of my household was a huge fan.  The filling is very similar to that of both my Chocolate Peanut Butter Mousse Tarts and my Frozen Peanut Butter Pies, because why mess with perfection?  It is quite thick, though and has to be really tapped down firmly into the popsicle molds to release the air bubbles.  Once they’re frozen you simply melt some good, very dark chocolate and dip away.  I suggest using the smaller popsicle molds if you have them because these are very rich and filling.

Low Carb Peanut Butter Popsicles

Chocolate Covered Peanut Butter Popsicles

Yield: 12 popsicles

Rich and creamy, with a chocolate shell, these Chocolate Covered Peanut Butter Popsicles are the ultimate warm-weather indulgence. Low Carb and Gluten-Free!


  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1/2 cup powdered Swerve Sweetener or erythritol
  • 1/2 tsp vanilla extract
  • 1/4 tsp stevia extract
  • 3/4 cup heavy cream
  • 4 oz high % cacao chocolate, chopped


  1. In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, stevia extract and heavy cream until well combined and smooth.
  2. Spoon into 12 to 15 popsicle molds (depending on size) and tap molds firmly on counter to release as many air bubbles as you can. Place popsicle sticks in the center of each (wooden sticks are preferable as they stay in the popsicles better).
  3. Freeze 4 hours until firm. Remove from molds by running under hot water or placing in a bow of hot water for 30 seconds, then gently twisting the sticks until they release. Keep in freezer until ready to dip in chocolate.
  4. Line a baking sheet with parchment or waxed paper and place in freezer. Set a metal or ceramic bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water). Add chopped chocolate and stir until melted. Remove from heat.
  5. Dip a popsicle into chocolate about half way, then let excess drip off back into bowl (you can hold upright and twist to get some interesting chocolate drips down the sides of the popsicle).
  6. When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining popsicles.


Nutritional Information (Serves 12): 281 Calories; 24g Fat; 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 164mg Sodium

NET CARBS per serving = 6 g.

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  1. Kari says

    Do you have to use powdered erythritol? I was finally able to get my hands on the Swerve brand, and similar to Z Sweet, I still find it to have a very pronounced cooling effect – almost giving everything a peppermint quality. Would granulated work fine?

    • Sheila says

      Where did you find the Swerve brand or Z Sweet? I live in south Florida, and have never even heard of these, let alone seen them in the stores. I look at the powered Splenda, etc, products all the time as this is what I generally use, but have never seen Swerve or Z Sweet.

      • Carolyn says

        Swerve is becoming more and more available and should be released in many grocery chains along the east coast, soon, but you can always purchase it online easily at and if you use DREAM10, they give you 10% off. ZSweet is available in a lot of Whole Foods.

  2. says

    No better way to recycle the filling from your low carb Chocolate Peanut Butter Mousse Tarts (love that recipe!) than making Chocolate-Covered Peanut Butter Popsicles for summer! Fabulous food photography here, too, Carolyn. :) These popsicles shall save me…when I need to scratch that proverbial PB & Chocolate itch during warmer months. Thank you! xo

  3. says

    I’m so glad that your weather’s finally warming up up there! It seems like spring has been so sluggish in making her way around the country. I’ll have to show these popsicles to Dudette. She will be begging me to make a batch as soon as possible. I’ll be more than happy to oblige! Thanks for sharing your creation. They look amazing.

  4. says

    a) those are adorable, b) the photos…awesome, c) I wish I could go buy those in the store right now and eat the entire package. You would be filthy rich if you could make that happen. PLEASE make that happen. ASAP.

    • Carolyn says

      So much sweetener? It really wasn’t a lot and they were very good as is. You can try splenda, I just don’t like it. I don’t see why it wouldn’t work, though. Good luck!

  5. Tanya Moon says

    Would Splenda, or just Powdered Sugar work for making these? They sound WONDERFUL and I’d like to try making them! I have both Splenda and Powdered Sugar on hand now. I’d hate to mess them up though!

    • Carolyn says

      Yes, I think either would be fine. They don’t require bulk for consistency, so it should work. I’d do about 1/3 cup of sugar or sugar equivalent and skip the stevia altogether.

  6. Ramona K says

    Glad I found your blog. I have been doing the low carb diet not only to lose weight but to keep my blood sugars low. You have some amazing recipes. Thanks for sharing.

  7. says

    And there never should be a shortage of chocolate peanut butter recipes – for they are the best! These chocolate peanut butter pops sound awesome~

  8. says

    Oh this post is crazy funny because I have actually been thinking of making something that would be almost exactly the same except I’d be using Lindt. I was just left with deciding how I was going to freeze them standing up!!!

  9. Andy says

    Turn this into a individual frozen desserts. I added mini chocolate chips then poured the PB mixture into 8 mini pie pans I have. I let set in freezer for an hour….turned them out on a sheet pan and drizzled the chocolate on them and sprinkles a few peanuts on top.

  10. CarolynYoung says

    These look great! Those with Fibromyalgia watch out for certain sweeteners. Stevia is, by far, your best bet! Carolyn’s right! Great name btw LOL … I just found your blog via FB through a friend. Those of us without a need for gluten free could modify these easily. Watch out for those calories & at content though … All in moderation … So don’t make a batch for just you. Share with others lol! 😉

  11. says

    OH MY! You read my mind! I was just thinking I need a good low carb chocolate and peanut butter something! These will do! Thanks!

  12. Emily says

    Curious about the heavy cream. Does it just add creaminess? I’m thinking to use whole milk or coconut milk. I never have heavy cream around.

    • Emily says

      Never mind. I made it with whole milk and it was still incredible. I imagine that it probably increases the carbs a bit. Also reduced the sweetener (used granulated xylitol) and coao nibs instead of the chocolate coating. I had one of these last night and it instantly cured my craving for the high carb oatmeal choc chip cookies I made for the fam! Now I’m trying really hard not to have a couple for breakfast…

      • Carolyn says

        So glad it worked. I use heavy cream because a) it’s more filling and b) less carby. But I am happy to hear your modifications still made for a tasty treat.

      • says

        Too bad there aren’t more Lactose Free/Gluten Free recipes. I am Lactose intolerant/as well as Wheat intolerant…and finding GOOD recipes is a struggle! This one is rich w/cream cheese also. Being Diabetic isn’t any help either!!!

        • Carolyn says

          Have you tried my Coconut Milk Fudge? That’s dairy free. I am trying to think what else, but I am sure some of my recipes could be adapted for coconut milk and coconut oil in place of cream and butter. Pick a recipe, email me, and I will see what I can come up with! :)

    • Carolyn says

      You’re going to have to put some sort of sweetener in, be it sugar, honey or low carb sweeteners. I’d say you could cut back on them, but it will be pretty tangy without a little sweetening.

  13. Jenny says

    I am allergic to stevia. Can you recommend how much more Swerve I could use to make up for that 1/4 tsp of stevia? I don’t have much experience with Swerve. All of your recipes look incredibly beautiful and delicious btw!

    • Carolyn says

      I think you could simply add another few tbsp of Swerve to get the right sweetness. Maybe 2 or 3? Try the 1/2 cup, taste test the mix and then add a bit more if you want it sweeter.

    • Carolyn says

      85% or 90% if you can find it! Nice and dark and less carbs. I just know that not everyone can find those at their local stores.

  14. Casi says

    I just made these, and I totally went rogue on the recipe. When I mixed them up following the recipe, they were thick. Like, cookie dough thick. I couldn’t even get the mixture to glob into the popsicle molds because it was so pasty….is that how it’s supposed to be? I ended up adding some almond milk to thin the mixture some so it would go into my molds easier. They’re freezing now – I hope they’re still good!

    • Carolyn says

      That is strange, they shouldn’t be too thick to pour. I wonder if your cream cheese was somehow thicker than normal?

  15. Jan says

    These look yummy! I’m lactose intolerant ans while the heavy cream might be okay (less lactose) I doubt I can handle cream cheese. Any idea what I could use in place of it?

    • Carolyn says

      There are some vegan cream cheese subs that might work. I don’t know because I haven’t tried them myself in this recipe.

  16. Steph says

    What is the approximate volume of your popsicle molds? I think mine are much too big but I’d like to get some that fit your serving sizes!

  17. Barbara says

    Wow. Made these today and the batter is delicious. Can’t wait until they freeze and I can dip them in the chocolate. I’m going to use 85% chocolate, coconut oil, and sweetener though. I also made them into Bon bons with my small cookie scoop. Yum!

  18. says

    How can I make this popsicle without the peanut butter? I know this is a stupid question but there are some many kids and people that can’t have peanut butter.. Do you have a recipe for a chocolate popsicle?


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