OMG, these low carb popsicles. They’re so good, I’m almost speechless.
I have never tasted anything so chocolatey, creamy, refreshing, and incredibly delicious. It’s the ultimate of low carb desserts for summer, and lemme tell you, we’ll be eating these all summer (and winter, and fall, and spring) long.
They’re perfect when you’re craving low carb ice cream, but don’t feel like putting in that much effort.
Plus this low carb recipes perfect for storing in the freezer so it’s available whenever your cravings strike!
I can’t wait to hear what you think, let’s do this!
Two words: CHOCOLATE POPSICLES. Enough said. Welp, and…
- These take 5 minutes to make! Literally, my husband could make these, and that’s saying a lot…
- There are only 6 ingredients, which you probably already have.
- They taste like fudgsicles! If I could mic drop right now, I would.
- They’re the perfect dessert to keep in the freezer to curb all your sweet chocolatey cravings.
Not much to it! Here’s what you need to know:
Low carb milk. We’ll use 2 types of milk to make these low carb popsicles. We prefer this combo of low and high fat milks for both taste, richness, and texture — all high fat was too rich to eat, all low fat was bland and not creamy.
When using the canned coconut milk, be sure to use both the liquid and cream from the can (they separate when stored). You can also use heavy cream instead of this ingredient. For the lower fat milk, we like coconut or almond milk.
Cocoa powder. Dutch-process works best in these low carb popsicles (and most dessert recipes in my option) as it’s significantly less bitter than traditional cocoa powder.
Sweetener. Use whatever sweetener you like best, just keep in mind, in the recipe below I use either Lakanto or Swerve, which are a 1:1 swap with traditional sugar. Check out my guide to keto sweeteners if you plan on using something other than those 2 brands.
Xanthan gum is a stabilizer and helps preserve the structure/creaminess of these popsicles when frozen (especially if you plan on storing these in the freezer for a while).
These low carb popsicles are incredible as is, but you can always add your own toppings for an easy upgrade…
Shredded coconut and fruit powder are also delicious toppings.
Tools To Make
- Saucepan, heating the milk is the easiest way to whisk and dissolve the cocoa powder.
- Popsicle Mold. I use this one. If you don’t want to buy a new mold, use small plastic cups!
- Popsicle Sticks
Low carb popsicles are the best dessert to have stashed in the freezer! Here are a few ways to make this recipe to your taste:
- Mix in fruit. Add your favorite low carb fruits into the mix… strawberries, raspberries, and blackberries are all great options. Check out my avocado ice cream for a surprisingly easy treat made out of fruit!
- I prefer milk chocolate for the chocolate drizzle, which I make by melting Lily’s sugar free chocolate chips with coconut oil. You can use this concept with your chocolate of choice… low carb dark chocolate, sugar free white chocolate, you name it.
- Turn these low carb popsicles into vanilla popsicles by simply skipping the cocoa powder! Bonus points, low carb vanilla ice cream is lower in carbs than low carb chocolate ice cream because there’s no cocoa.
- You can always make Greek yogurt popsicles with low carb greek yogurt, fresh fruit, and erythritol instead of the ingredients below.
- Add cream cheese for cheesecake ice cream! Psst — this works magically with fruits such as strawberries. Simply swap the heavy cream with cream cheese. Similar to these cream cheese fat bombs or cheesecake fat bombs are, this low carb popsicle variation will be soft, rich, and oh-so-delicious!
Can’t get enough chocolates? ME NEITHER! Here are a few more recipes to add to your collection:
- Sugar Free Chocolate Syrup
- Chocolate Chia Pudding
- Low Carb Protein Shake
- Chocolate Fat Bombs
- Low Carb Fudge
Low Carb PopsiclePrint Recipe Pin Recipe
- Combine 2 [13.5 Ounce Can] full-fat coconut milk, 3 cups almond milk,1/2 cup cocoa powder, 1 cup erythritol, and a pinch of salt in a saucepan and bring to a simmer.
- Simmer for 5 minutes and whisk until cocoa powder completely dissolves.
- Whisk in 1/2 teaspoon xanthan gum, making sure it fully dissolves into the liquid. Remove from heat and add1 teaspoon vanilla extra. Allow the liquid to cool completely before moving to the next step.
- Pour into popsicle molds, leaving at least 1/4" at the top for expansion.
- Freeze for 1 hour, then press popsicle sticks into each of the molds and return to the freezer until the popsicles have set (about 4 hours).
- To remove the popsicles, run them under warm water for 20 seconds. I like to drizzle my popsicles with melted chocolate and sprinkle with toppings. Enjoy!
Fans Also Made These Low Carb Recipes:
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional information
- Almond + Chocolate Drizzle (14g of melted Lily's Chocolate, 1 tablespoon of chopped almonds)
256 calories, 15g TOTAL carbs, 4g NET carbs, 4g protein, 24g fat
- Coconut + Chocolate Drizzle (14g of melted Lily's Chocolate, 1 tablespoon of shredded, unsweetened coconut)
244 calories, 15g TOTAL carbs, 4g NET carbs, 6g protein, 23g fat
- Strawberry Powder + Chocolate Drizzle (14g of melted Lily's Chocolate, 1 teaspoon strawberry powder)
222 calories, 16g TOTAL carbs, 5g NET carbs, 4g protein, 20g fat
- PLAIN popsicle (without toppings). Each popsicle contains 1g carbs from sugar alcohol, so 1 popsicle has 3g net carbs: