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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these are the best ever! My kids ask for them every day
These look so delicious! My kids would love them!
My favorite flavor combination! Yum!!
xo Michael
Ice cream is something we need this summer! I love peanut butter and chocolate … so this recipe is already saved and will be tried out soon! 🙂
These look like the perfect treat for this weekend by the pool! Who can resist chocolate and peanut butter?!?
Chocolate and peanut butter are my favorite combination. I’m totally drooling over these popsicles!
Chocolate and peanut butter are my favorite
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.
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!
Can you use PB2 peanut butter powder instead of regular peanut butter? How much for the substitution?
It’s the same.
Made them today, they are so good!
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.
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.
Glad to hear it!
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.
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…
Any tips on how to store them?
Just in the freezer in a container. They do fine for a week or two.
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!
Is there an easy way to convert the quantities to make 6 to UK measurements please?
I am sorry, that’s something you will need to do yourself. There are plenty ounces to grams converters.
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. 🙂
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.
Those sound awful to me! I would never make a popsicle with cream cheese! Yuck!
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”. 🙂
my Dad used to say… put mind in motion before mouth in gear!
Love!