Combine full-fat coconut milk (2 13.5 Ounce Can), almond milk (3 cups), cocoa powder (1/2 cup), erythritol (1 cup), and salt (a pinch) in a saucepan and bring to a simmer.
Simmer for 5 minutes and whisk until cocoa powder completely dissolves.
Whisk in xanthan gum (1/2 teaspoon), making sure it fully dissolves into the liquid. Remove from heat and add vanilla extra (1 teaspoon). 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!
Notes
Chocolate. I love Lily's chocolate chips for this (they makedark,semi-sweet, andmilk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve 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: