As low carb bakers and creators, sometimes we have to sacrifice a little something to make a dessert sugar and gluten-free. Sometimes that thing is texture, sometimes that thing is taste. This recipe there is no sacrifice at all. These low carb fudgesicles are the real deal, creamy sweet, and oh so chocolatey.
Keto Friendly Low Carb Chocolate Popsicles
~This post may contain affiliate links. If you click one and make a purchase, I may receive a commission at no additional cost to you. I only ever recommend what ingredients or tools I use for my recipes. You can read more about our disclosure policy here ~
At only 5 net carbs per serving (and that is with the chocolate and peanut topping), these sugar-free pops are sure to satisfy.
The chocolate is rich, but not bitter and slightly sweet. The addition of sugar-free chocolate chips add additional flavour and creates a low carb popsicle that doesn’t melt instantly. The fat content in the chips helps to harden the popsicles. Bonus!
Sugar-Free Low Carb Frozen Treats!
If you want more low carb freezer treats I have a few popular desserts you may want to check out. Like these coconut frozen popsicles, raspberry ripple frozen pops, and the super popular blueberry cheesecake ice cream!
Can I make this Dairy Free?
You can, just know that it will change the flavor of the pops significantly and turn your low carb chocolate fudgesicles into low carb coconut chocolate fudgesicles. You only need to replace the heavy whipping cream with canned coconut milk and your pops will be as creamy as can be.
If I were making this recipe dairy-free I would add white chocolate chips to the recipe instead of chocolate chips, and remove the cocoa powder altogether, but that’s just me. I think white chocolate and coconut were made to be together.
Lily’s chocolate chips are dairy-free, vegan, and gluten-free.
What Sweeteners work best in this recipe?
I used allulose in this recipe, and it worked perfectly. I like allulose in frozen desserts for two reasons.
#1 Allulose does not crystalize when cold, so you can be sure if you use allulose you’re going to get a super creamy texture.
#2 Allulose actually helps to prevent frozen treats from freezing rock hard! If you ever made homemade ice cream before, you know what I mean. Without additives like alcohol or glycerine frozen treats tend to be super hard out of the freezer. This is not the case if you use allulose.
Ok, but I don’t have allulose, what else can I use?
You can use powdered sweeteners of any kind. Monk fruit, erythritol, xylitol. If you don’t have the powdered form, my suggestion to grind up your granular versions either in a high-speed blender, or food processor until fine. These sweeteners will still grain up, but I do find that the powdered versions do it less.
If you want to use stevia, you can. With the exception of lilly’s chocolate chips which are sweetened with stevia I find chocolate desserts sweeetned with stevia turn out bitter. If this doesn’t bother you, you can go ahead and use stevia to your hearts content.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
Can I use dark chocolate or white chocolate?
Oh yes! I used milk chocolate, but there are options here for sure. Lilly’s has a wonderful dark chocolate chip and recently released white chocolate and salted caramel chocolate chips.
And yes, the salted caramel chocolate chips are as good as they sound. You can simply replace any of those sugar-free chocolate chips in the recipe 1:1.
Simple instructions Plus Tips & tricks
Super easy to make, these low carb popsicles should be a staple in any low carb freezer this summer.
- Toss all the ingredients into a pan
- Whisk well to blend well
- Continue to whisk until everything is melted and all ingreidents are well incorporated
- Let the mixture cool for about 10 minutes and then pour it into your popsicle mold. No molds? Use dixie cups, or small plastic cups, they work just as well.
- Add your sticks and use the wooden ones. I tried to use reusable plastic sticks, but they just slide out of the frozen popsicle, wooden ones work far better. If you don’t have a mold with a stick holder, add a tiny piece of plastic wrap over your mold and insert the sticks.
- Freeze for 6 hours or overnight. To remove from the mold, run a bit of warm water over the outside of the mold until the fudgesicle pulls out easily.
Optional steps, but oh so good.
I got a little crazy. In all honestly, these low carb fudgsicles are perfectly fine without any additions. They are actually quite good without any additions, but I had extra chocolate, and I do tend to get a little carried away.
- Make sure the popsicles are fully frozen before removing them from the molds.
- The recipe for the chocolate hard shell is in the recipe, but here is a tip – don’t microwave it, cook it over a double boiler to melt the chocolate and coconut oil without burning.
- Crush a half cup of peanuts and add to a bowl.
- Dip the top of the fudgesicle into the bowl of chocolate coating and then very quickly into the bowl of peanuts. The hard shell firms up almost immediately. If it firms up before you have a chance to get it into the crushed peanuts the peanuts won’t stick.
Storage & Serving Suggestions
Make a batch or two of different flavors and save them the freezer wrapped in parchment in their own plastic bags. This keeps them fresh for up to four weeks.
Enjoy these low carb fudgesicles on the deck while everyone else is eating ice cream and quietly revel in the fact that they won’t blow your diet.
- 2 cups heavy whipping cream
- 1 1/2 cup unsweetened almond milk
- 6 Tbsp allulose
- 2 Tbsp cocoa powder
- 1 cup sugar-free chocolate chips ( I used milk)
- 2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup sugar-free chocolate chips ( I used milk)
- 1 Tbsp coconut oil
- 1/2 cup chopped peanuts
- Add whipping cream, unsweetened almond milk, allulose, cocoa powder, 1 cup unsweetened milk chocolate chips, vanilla, and salt into a heavy-bottomed pan or double boiler.
- Heat mixture, over low heat, whisking continuously until chocolate chips are melted and everything is well blended. Allow mixture to cool.
- Pour into a popsicle mold, cover, and insert sticks. Freeze for 6 hours, or overnight.
- 1. In a double boiler add chocolate chips and coconut oil and stir continuously until chocolate is completely melted.
- 2. Dip frozen fudgesicle into the chocolate mixture. Quickly remove the pop from the chocolate and dip immediately into the crushed peanuts. Chocolate will harden almost immediately.
- Make sure to cook the mixture over low heat and whisk continuously to avoid burning the chocolate.
- If you choose to add the chocolate and peanut topping, be sure to leave the popsicles out for a few minutes before biting into them. The chocolate hardens rock hard and is difficult to bite until it warms up a bit.
- Mix and match flavors with different chocolate chips, or even bakery emulsions. A chocolate fudgesicle with a bit of cherry baking emulsion for example would be amazing!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
10-Cavity Frozen Ice Cream Pop Mold
Powdered Monk Fruit Sweetener with Erythritol Confectioners (1 lb / 16 oz)
Lily's Less Sugar Baking Chips 7oz Resealable Bags (3 Pack) - Milk, Semi Sweet & Dark Chocolate (Low Carb, Keto Friendly, Gluten Free & Non GMO)
Lily's Chocolate, Baking Chips Chocolate Salted Caramel Flavor, 9 Ounce
Lily's Chocolate, Baking Chips White Chocolate Style, 9 Ounce
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 67mgSodium: 89mgCarbohydrates: 13.5gNet Carbohydrates: 5.5gFiber: 7gSugar: 2gProtein: 4g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.