Chocolate Peanut Butter Popsicles are the best low carb popsicles for lovers of chocolate and peanut butter! These creamy sugar-free peanut butter ice pops are dipped in dark chocolate for the ultimate keto treat. I am giving one of my favorite low carb dessert recipes a fun new update. All new photos and a how-to video included.
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!
These delicious low carb chocolate peanut butter ice cream bars will blow. your. mind!
Chocolate Peanut Butter Frozen Dessert Dreams
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.
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 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 your keto pops are frozen, you simply melt some good sugar-free chocolate or sugar-free magic shell, then dip away. I suggest using the smaller popsicle molds if you have them because these are very rich and filling.
Updated June 6th 2017: I still recommend using the smaller popsicle molds, if you can find them! 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.
Watch: How to Make Low Carb Popsicles
Chocolate Peanut Butter Low Carb 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!
Ingredients
- 8 oz cream cheese, softened
- 3/4 cup creamy peanut butter
- 2/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 cup heavy cream
- 4 oz sugar-free dark chocolate, chopped
- 1/4 ounce cocoa butter or 1 tbsp coconut oil
Directions
- 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 bowl 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 cacao 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.
Recipe Notes
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.
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
USED TO MAKE THIS RECIPE
jane g says
I don’t have popsicle molds. Any alternate suggestions? They sound amazing!
Carolyn says
Little paper cups work well!
Vanessa says
how about ice cube trays
Carolyn says
Sure, that would work.
jen says
ice cube trays
RavieNomNoms says
Perfection!! 🙂
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?
Carolyn says
You don’t have to, but you might find your end product a touch grittier.
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.
Thanks!
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 http://www.swervesweetener.com/103.html and if you use DREAM10, they give you 10% off. ZSweet is available in a lot of Whole Foods.
brenda says
Whole Foods carries Swerve, I know they have them in Florida, there is one near my Mom in West Palm. I don’t know about where you are though… sorry!
Carolyn says
Some Whole Foods do carry it…some don’t. It’s good that yours does!
DR35150 says
You can find good deals on Amazon
Joann says
I don’t use artificial anything,can I use regular white sugar?
Carolyn says
I don’t use artificial anything either. Swerve is an all-natural sweetener. But you can use powdered sugar.
Melanie says
Hi Shelia, I’ve found Swerve at Walmart and Publix.
Amber Hinson says
They have Swerve confectioner’s (finer, not granular, that you can use for baking) at Publix.
Anna says
What about using powder sugar can I substatution ?
Carolyn says
Yes, it’s a direct substitution for the sweetener in my recipe.
Erin @ The Spiffy Cookie says
Oh these are awesome!
Katrina @ In Katrina's Kitchen says
Looks perfect my friend!
Joshua Hampton (Cooking Classes San Diego) says
These popsicles are just perfect, especially now that the weather is getting warmer.
Stacy | Wicked Good Kitchen 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
Alison @ Ingredients, Inc. says
i just pinned and tweeted and i am featuring on my Facebook page today
shelly (cookies and cups) says
Oh my yes!
Ayala Art says
Looks delicious! I will try them. But I have to say, 55F is a cold wintery day for me lol
Stephanie @ Eat. Drink. Love. says
Chocolate and peanut butter were meant to be! These look so creamy and delicious!
Sylvie @ Gourmande in the Kitchen says
Bring on the warm weather, I want popsicles!
The Mom Chef ~ Taking on Magazines One Recipe at a Time 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.
Jen @ Savory Simple says
Want!
mellissa @ ibreatheimhungry 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.
Sommer @ ASpicyPerspective says
Oh, wow! These look just perfect! Stunning photos, too! 🙂
Russell van kraayenburg says
Yum and yum! I’ll a dozen please.
Carolyn says
Yeah, me too!
Sandy says
Just curious as to why so much sweetener is needed? Would Splenda work? They sound delish!
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!
Diane (createdbydiane) says
these look fabulous and yes, bring on summer!
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.
Tanya Moon says
Thank you, I’ll try it- maybe today!
Barbara says
Tip: I used a ziploc bag, filled it up with the filling then snipped corner and squeezed into popcycle molds … easy peasy 🙂
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.
Kita 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~
Sherrie 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!!!
Shaina says
Yes. Yes, please.
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.
Katie says
Use a piece of styrofoam and stick the wooden sticks in
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! 😉
Alexandra @ Confessions of a Bright-Eyed Baker says
Okay, last comment for now, I promise! These look amazing!! I need to try these; I love peanut butter and chocolate – and ice cream. 🙂
Marion 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!
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.
Carolyn says
I see you already gave it a go with your own version! Glad it worked out! 🙂
Jennie says
Can I skip the third ingredient and just add more stevia?
Carolyn says
You mean the erythritol? Sure, if you like.
Pat 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! 🙂
Jennie says
Alright, I’ll add 1 tsp of pure stevia powder. Hope it tastes good!
Thanks for your reply. 🙂
Nancy says
can I skip the sweetners altogether? or would it not taste good at all?
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.
Meliss says
They are also very good made with almond milk and coconut kefir in place of the half and half!
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.
kristopher says
What % cacao chocolate do you recommend for this recipe and others where you call for high % cacao?
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.
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?
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.
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!
Steph says
What size are your popsicle molds?
Carolyn says
They are the longish thin ones, so like half a popsicle from the ones you’d get as a kid where it had two attached together with two sticks. Does that make sense???
Steph says
Sorry for the double post! Thanks very much. Do these look about right (2 fl oz. each)? http://www.amazon.com/Kidco-Healthy-Snack-Frozen-Treat/dp/B0012S9D4S/ref=cm_cr_pr_product_top
Carolyn says
Yes, those are perfect. But my advice is to not use the little plastic sticks that come with them because they don’t stick well in the popsicles and you end up with the stick just sliding right out. Go to your local craft store and get the traditional wooden ones (or buy them online too!).
Steph says
Thank you!
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!
Carolyn says
The bon bons sound like a great idea!
Barbara says
They are great! Thank you so much for the recipe. These are going to be consistently in my freezer.
Matea says
What a great summer treat!
Cecelia 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?
Carolyn says
Of course! Make these and use vanilla extract instead of mint… https://alldayidreamaboutfood.com/2012/07/chocolate-mint-fudge-pops-low-carb-and-gluten-free.html
destiny says
I made these in my ZUKU maker they worked awesome
Rana says
Can I use peanut flour instead of creamy peanut butter?
Carolyn says
No, i don’t think that would work. Sorry!
Sandy says
The only peanut butter I have is natural unsweetened, will that work?
Carolyn says
It should!
Kim says
I just made these and oh my….delicious….thank you Carolyn
Mary Mentzer says
Perfection!!
Christine Fielding says
What is the carb count each if you make 8 without the chocolate please?
Carolyn says
I don’t know, you will have to use a system like My Fitness Pal to calculate that independently.
leslie says
Those sound awful to me! I would never make a popsicle with cream cheese! Yuck!
Carolyn says
Didn’t your mother ever tell you that if you don’t have anything nice to say, don’t say anything at all? Or another good one is “Don’t yuck someone else’s yum”. And “don’t knock it till you’ve tried it”. 🙂
J says
Is there an easy way to convert the quantities to make 6 to UK measurements please?
Carolyn says
I am sorry, that’s something you will need to do yourself. There are plenty ounces to grams converters.
J says
It was ‘cups’ I was struggling with but finally found a site that would convert the cups into ounces, from there it was all gold. They are in the freezer now, although I must have a huge lolly mould as I only got 5 out of my mixture. 🙂
Carolyn says
yes, sorry about that. It is tricky but I didn’t have a way to both convert it and cut it down for you easily.
Liane Shadden says
Any tips on how to store them?
Carolyn says
Just in the freezer in a container. They do fine for a week or two.
Liane says
Made them today, they are so good! I used cocoa powder, mixed with swerve confectioners and melted coconut oil for the chocolate dip. Turned out just like magic shell! My popsicle mold is a little too big. I’m thinking about next time trying them as a fat bomb covered in chocolate! Thank you!
JV Wayman says
Spooning the mixture into the molds seemed a bit messy, so I put it in an icing bag and piped it in instead. Excellent recipe, Carolyn! It was really good with crushed peanuts on the outside.
Carolyn says
Totally messy and I wish I’d thought of the icing bag thing earlier. Kind of did a little later. The good thing about the messy version, though, is then you have free reign to eat the parts that don’t make it into the molds…
Cindy says
I used a combination of Almond Butter and Cashew Butter instead of peanut butter. I filled paper cupcake holders and put in muffin pans then dribbled the chocolate sauce on top. Also pushed a few dark chocolate morsels into the batter for the chocolate surprise effect. Best ice cream I have ever eaten.
Carolyn says
Glad to hear it!
Rosaura says
Really gonna try these. I can’t believe it gets to 55 and people break out the shorts. Here in Cali if its 55 we break out scarfs and jackets. So funny. Great post I loooove chocolate and pb mixes.
Yumvilla says
Made them today, they are so good!
Amber Hinson says
Can you use PB2 peanut butter powder instead of regular peanut butter? How much for the substitution?
Carolyn says
It’s the same.
Delores says
Has anyone tried these without any sweetener at all? I’m wondering if I could just double the vanilla extract and/or add almond extract and have no added sweetener as they do not agree with me.