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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What is the carb count each if you make 8 without the chocolate please?
I don’t know, you will have to use a system like My Fitness Pal to calculate that independently.
Perfection!!
I just made these and oh my….delicious….thank you Carolyn
The only peanut butter I have is natural unsweetened, will that work?
It should!
Can I use peanut flour instead of creamy peanut butter?
No, i don’t think that would work. Sorry!
I made these in my ZUKU maker they worked awesome
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?
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
What a great summer treat!
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!
The bon bons sound like a great idea!
They are great! Thank you so much for the recipe. These are going to be consistently in my freezer.
What size are your popsicle molds?
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???
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
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!).
Thank you!
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!
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?
There are some vegan cream cheese subs that might work. I don’t know because I haven’t tried them myself in this recipe.
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!
That is strange, they shouldn’t be too thick to pour. I wonder if your cream cheese was somehow thicker than normal?
What % cacao chocolate do you recommend for this recipe and others where you call for high % cacao?
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.
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!
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.
They are also very good made with almond milk and coconut kefir in place of the half and half!