Keto Peanut Butter Popsicles

These Keto Peanut Butter Popsicles are the perfect indulgence for peanut butter lovers. Smooth and creamy, and dipped in sugar-free dark chocolate for an extra special treat.

Course Dessert

Cuisine American

Keyword low carb popsicles, peanut butter popsicles

Prep Time 20

Chill Time 4

Total Time 4 20

Servings popsicles

Calories 229kcal

Author Carolyn

Ingredients

4 oz cream cheese softened
1/2 cup creamy peanut butter
1/3 cup powdered sweetener allulose or erythritol, or a mix
1/2 cup almond milk or other low carb milk
1/3 cup heavy cream
1/2 tsp vanilla extract
2 ounces sugar-free dark chocolate chopped
1/2 ounce cocoa butter chopped (can sub 1 tbsp coconut oil)
1 tbsp chopped peanuts optional

US Customary - Metric

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

This recipe works best in smaller molds that hold about 2 ounces of mixture. If you have larger ones (like those pictured in this recipe), fill the molds only two-thirds full.

Nutrition