Looking for an easy keto dessert that has all the flavor of a peanut butter cup without all the carbs? Coming right up! These chocolate-dipped Keto Peanut Butter Popsicles are the perfect summer dessert. They are super creamy and have only 5g net carbs per serving!
One of Our Favorites!
Would you believe that I have been making these peanut butter popsicles for over 15 years now? They were one of the first treats I made when I went low carb, and they’ve been a favorite ever since. I have other keto popsicles that we love, but we make a batch of these at least once a summer.
In this family, we take chocolate and peanut butter VERY seriously. That’s why you will find no shortage of delectable low carb desserts like Keto Peanut Butter Bars or Keto Peanut Butter Dirt Cake. And if you love it as much as we do, these creamy ice pops are a must for the hot weather!
★★★★★
Holly says: “Just made these again, dairy free with the suggestions. Also added some finely ground roasted almond slivers to the outside chocolate layer this time. Absolutely stellar recipe which is not surprising at all 🫶🏼💯 Holly“
Ingredients and Substitutions
- Cream cheese: This provides a rich, creamy base. You could also try blending cottage cheese.
- Creamy peanut butter: I recommend using a natural peanut butter to avoid added sugars.
- Sweetener: You can use your preferred sweetener for this recipe, but powdered versions work best to avoid grittiness.
- Heavy cream: For more creamy richness!
- Low carb milk: I recently started replacing some of the heavy cream with almond milk, to lighten them up a bit.
- Sugar free dark chocolate: Your favorite brand will work, as long as it melts well.
- Cocoa butter or coconut oil: This helps thin out the chocolate and makes it melt more smoothly.
How to Make Keto Peanut Butter Popsicles
- Prepare the filling: In a large bowl, beat the peanut butter with the cream cheese until smooth. Then beat in the remaining filling ingredients until smooth.
- Add to molds: Pipe into popsicle molds and add popsicle sticks. Freeze at least 4 hours or until firm.
- Unmold: Run the popsicle mold under hot water and gently tug on the stick to release.
- Make the dip: Melt the chocolate and cocoa butter together in a double boiler, stirring until smooth.
- Dip the popsicles: Dip each popsicle halfway into the melted chocolate. Sprinkle with chopped peanuts, if desired.
- Enjoy!
Carolyn’s Tips for Success
Using a piping bag to fill the popsicle molds helps cut down on mess. You can spoon it in, if you prefer, but the mixture is quite thick so piping it in works best.
I highly recommend wooden popsicle sticks for any kind of homemade popsicles. They grip the mixture better and won’t slide right out like smooth plastic sticks often do.
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.
To release the popsicles easily, heat some water up in a kettle. Then run the hot water up and down the popsicle you wish to release for about 5 seconds. Gently tug on the wooden stick and it should come out nicely.
Frequently Asked Questions
More Delicious Popsicle Recipes
Keto Peanut Butter Popsicles
Ingredients
- 4 oz (113.4 g) cream cheese, softened
- 1/2 cup (129 g) creamy peanut butter
- 1/3 cup (63.33 g) powdered sweetener, allulose or erythritol, or a mix
- 1/2 cup (118.29 ml) almond milk, or other low carb milk
- 1/3 cup (78.86 ml) heavy cream
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 ounces (56.7 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) cocoa butter, chopped (can sub 1 tbsp coconut oil)
- 1 tbsp chopped peanuts, optional
Instructions
- In a large bowl, beat together the cream cheese and peanut butter together until smooth. Then beat in the sweetener, almond milk, cream, and vanilla until well combined.
- Spoon or pipe into 8 popsicle molds and tap firmly on counter to release any air bubbles. Push popsicle sticks about two thirds of the way into each (wooden sticks are preferable as they stay in the popsicles better).
- Freeze 4 hours or until firm. Remove from the molds by running hot water over the outside, then gently twisting the sticks until they release. Keep frozen 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 pan 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. Sprinkle with a few chopped peanuts, if desired.
- When the chocolate is firm, place on the cookie sheet in freezer and repeat with the remaining popsicles.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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can I skip the sweetners altogether? or would it not taste good at all?
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.
Can I skip the third ingredient and just add more stevia?
You mean the erythritol? Sure, if you like.
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!!!
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! 🙂
Alright, I’ll add 1 tsp of pure stevia powder. Hope it tastes good!
Thanks for your reply. 🙂
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.
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…
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.
I see you already gave it a go with your own version! Glad it worked out! 🙂
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!
Okay, last comment for now, I promise! These look amazing!! I need to try these; I love peanut butter and chocolate – and ice cream. 🙂
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! 😉
Use a piece of styrofoam and stick the wooden sticks in
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.
Yes. Yes, please.
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!!!
And there never should be a shortage of chocolate peanut butter recipes – for they are the best! These chocolate peanut butter pops sound awesome~
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.
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!
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.
Thank you, I’ll try it- maybe today!
Tip: I used a ziploc bag, filled it up with the filling then snipped corner and squeezed into popcycle molds … easy peasy 🙂
What a great idea! I’m having trouble getting mine out if the mold at the moment. Any suggestions??
All you need to do is run it under hot water. I heat up my kettle and I run it over the individual sections of the mold. About 10 seconds and I can get them out easily.
these look fabulous and yes, bring on summer!
Just curious as to why so much sweetener is needed? Would Splenda work? They sound delish!
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!
Yum and yum! I’ll a dozen please.
Yeah, me too!