Keto peanut butter popsicles are the perfect indulgence for peanut butter lovers. Smooth and creamy, and dipped in dark chocolate for an extra special treat.
Looking for an easy keto dessert that tastes like biting into a peanut butter cup? Well stop right there. These peanut butter popsicles are absolutely dreamy!
Trust me, I take my chocolate and peanut butter very seriously.
There is no shortage of keto peanut butter recipes here on All Day I Dream About Food. I make no secret of my love for the salty sweet peanut spread. And I love using it to create decadent sugar free treats.
It’s so good in keto peanut butter fudge or no bake keto peanut butter bars. And my 5 minute Keto Peanut Butter Mousse is simply out of this world.
If you love peanut butter like I love peanut butter, stick with me, kid! We’re going to have some fun.
How to make peanut butter popsicles
This is such a simple recipe with easily accessible ingredients. It takes only about 20 minutes of prep time!
Ingredients
- Cream cheese
- Creamy peanut butter
- Powdered sweetener
- Vanilla
- Heavy cream
- Sugar free dark chocolate
- Cocoa butter or coconut oil
Method
- Combine the first 5 ingredients
- Fill the popsicle molds
- Add the popsicle sticks
- Freeze until firm
- Dip in chocolate
- Enjoy!
Tips for this recipe
- You can combine the popsicle ingredients together in a bowl, or you can use a good blender to blend them up.
- The filling mixture is quite thick and hard to get into the molds. A few readers gave me a great tip: use a piping back to fill the molds with less mess. Also be sure to tap the molds firmly on the counter to release any air bubbles.
- Always melt the chocolate in a double boiler, with some cocoa butter or coconut oil. This helps avoid seizing and thins out the chocolate coating so it’s easier to dip.
- These peanut butter popsicles are very rich and filling. I recommend using smaller molds (2 oz or so), like these molds here. If you only have larger molds, simply fill them two thirds full.
- To get the popsicles out of the molds, simply run very hot water up and down the outside, then gently tug on the popsicle stick.
Dairy Free Option
Making dairy free peanut butter popsicles is easy. Simply use dairy free cream cheese like Kite Hill or Violife. Then swap out the heavy cream for some coconut cream.
And make sure your sugar free chocolate doesn’t have any added dairy. Dark chocolate is the best option.
More delicious keto popsicles
- Keto Strawberry Lemonade Popsicles
- Sugar Free Root Beer Float Popsicles
- The Best Keto Fudgsicles
- Neapolitan Popsicles
- Blueberry Creme Fraiche Popsicles
Keto Peanut Butter Popsicles
Ingredients
- 6 oz cream cheese softened
- ¾ cup creamy peanut butter
- ½ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 3 ounces sugar-free dark chocolate chopped
- ½ ounce cocoa butter chopped
Instructions
- In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, and heavy cream until well combined and smooth.
- Spoon or pipe into 12 popsicle molds 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 the molds by running hot water over the outside, then gently twisting the sticks until they release. Keep in the freezer until ready to dip in chocolate.
- Line a baking sheet with parchment or waxed paper and place in the freezer. Set a heatproof bowl over a saucepan of barely simmering water. Add the chopped chocolate and cocoa butter and stir until melted. Remove from heat.
- Dip a popsicle into the chocolate coating about half way, then let excess drip off back into bowl.
- When the chocolate is firm, place on the cookie sheet in freezer and repeat with the remaining popsicles.
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.
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!
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!
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.
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?
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.
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.
Meliss says
They are also very good made with almond milk and coconut kefir in place of the half and half!
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.
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. 🙂
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! 🙂
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!
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. 🙂
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! 😉
Katie says
Use a piece of styrofoam and stick the wooden sticks in
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.
Shaina says
Yes. Yes, please.
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!!!
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~
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.