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Keto Chocolate Coconut Rum Pops

Chocolate Coconut Rum Pops

Servings 8 small popsicles



  • 1/2 cup heavy cream
  • 1 1/2 cups coconut milk not light
  • 1/3 cup granulated erythritol I used Swerve
  • 1 tsp arrowroot starch
  • pinch salt
  • 2 tbsp dark rum
  • 1/2 tsp vanilla extract
  • 15 drops stevia extract
  • 1/2 tsp xanthan gum

Chocolate coating:

  • 1 tbsp butter
  • 1 3.5- oz high % cacao chocolate bar gluten-free, where possible
  • 1/3 cup finely shredded unsweetened toasted coconut


  1. For the popsicles, combine cream, coconut milk, arrowroot, erythritol and salt together in a medium saucepan and bring to a boil, whisking constantly. Boil 1 minute.
  2. Remove from heat and stir in rum, vanilla and stevia.
  3. Sprinkle with xanthan gum and whisk vigorously to combine.
  4. Let mixture cool 10 minutes, then pour into popsicles molds and freeze one hour. Add sticks and continue to freeze another 4 to 5 hours, until firm.
  5. For the coating, melt butter and chocolate together in a medium skillet, stirring until smooth. Let cool 5 minutes.
  6. Place a glass or ceramic plate in the freezer to chill.
  7. Place toasted coconut in shallow plate (I toast my coconut in a skillet, it's faster and easier than in the oven).
  8. Run hot water over popsicle molds to release popsicles. Quickly roll each popsicle in chocolate and then in toasted coconut. Place on end on chilled plate and return to the freezer.
  9. Allow chocolate to set, 10 minutes.

Recipe Notes

Serves 8. Each serving has a total of 7.1 g of carbs and 2.7 g of fiber. Total NET CARBS = 4.4 g.