These peanut butter popsicles are the ultimate low carb popsicles for peanut butter lovers! Creamy sugar-free ice pops dipped in dark chocolate for a delicious keto treat. I am giving one of my favorite low carb desserts a fun new update. All new photos and an instructional video included.
These might be the best peanut butter popsicles you ever eat! Easy to make and kids love them. These low carb popsicles were actually one of the early recipes on the blog, going way way WAY back to May 2013.
I do love my chocolate and peanut butter!
There is no shortage of low carb 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!
These delicious peanut butter popsicles will blow. your. mind. Watch my video to see just how easy they are to make.
How to Make Peanut Butter Popsicles
I’ve had the idea for a chocolate dipped peanut butter popsicle for a while, and with the weather warming up here, 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 Oregonians – 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-shirts 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.
So, back to the low carb 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 cream cheese based and very easy to whip up. It’s actually quite similar to that of both my Chocolate Peanut Butter Mousse Tarts and my Frozen Peanut Butter Pies, because why mess with perfection?
The filling is very thick, though and has to be really tapped down firmly into the popsicle molds to release the air bubbles. Several readers have made the smart suggestion of actually using a piping bag to pip the filling into the molds. This is pretty smart stuff, since the filling is very thick and messy. I highly recommend this approach.
Once your keto pops are frozen, you simply melt some good sugar-free chocolate, then dip away. Be sure your popsicles are totally frozen solid before doing this or you will end up with a huge mess on your hands.
I suggest using the smaller popsicle molds if you have them because these are very rich and filling. These molds here would be just about perfect. I made these with larger molds and I only got 9 popsicles instead of 12.
The carb count starts climbing and they really are rich. If you can’t find the smaller molds, only fill your ice pop molds about 2/3 full so you can get the full 12 popsicles out of it.
Now you’ve got yourself the best peanut butter popsicles on the planet! Go enjoy them.
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Chocolate Covered Peanut Butter Popsicles
- In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, and heavy cream until well combined and smooth.
- 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).
- 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.
- 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 cocoa butter and stir until melted. Remove from heat.
- 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).
- When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining popsicles.