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.
Sabrina says
These look like the perfect treat for this weekend by the pool! Who can resist chocolate and peanut butter?!?
Emily Hill says
Chocolate and peanut butter are my favorite combination. I’m totally drooling over these popsicles!
Mallory Lanz says
Chocolate and peanut butter are my favorite
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.
Robert says
I think they’d still be okay if you don’t have much of a sweet tooth, let us know if you tried without any!
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.
Yumvilla says
Made them today, they are so good!
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.
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!
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…
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!
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.
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”. 🙂
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.
Mary Mentzer says
Perfection!!
Kim says
I just made these and oh my….delicious….thank you Carolyn
Sandy says
The only peanut butter I have is natural unsweetened, will that work?
Carolyn says
It should!
Rana says
Can I use peanut flour instead of creamy peanut butter?
Carolyn says
No, i don’t think that would work. Sorry!
destiny says
I made these in my ZUKU maker they worked awesome
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
Matea says
What a great summer treat!