Ultra creamy, easy-peasy and packed with healthy fats, these paleo and keto chocolate popsicles are bound to become your favorite summertime treat!
Paleo & Keto Chocolate Popsicles
Just 3 Ingredients!
Ahem… the ingredients are sooo good in these keto fudge pops, that they might even qualify as breakfast material! Or at the very least as an actually healthy treat packed with good fats and plenty of minerals (think magnesium!).
Coconut milk, cocoa (or cacao!) and your choice of sweetener. That’s it! Throw in a pinch of salt, and we are absolutely golden.
Feeling a little extra?! Dip in chocolate and sprinkle with toasted nuts (almonds and hazelnuts are my top picks here!). Or you can always do a sprinkle of flaky sea salt, or some extracts (think mint or orange for a fabulous combo!). Perhaps even a drizzle of caramel?!
Whatever you decide, I’m nominating these guys as ‘the keto fat bomb’ for the summer! Because even if you don’t have popsicle molds*, you can always freeze them away in ice cube molds with tooth picks. Think bite-sized treats!
*It’s generally advised nowadays to not freeze things in plastics, so I procured these metal popsicle molds that are BPA free etc.
The (Full-Fat!) Coconut Milk
OK, so the base to these keto chocolate popsicles is your standard full-fat (very important!) coconut milk (I use this one). I pinky promise you cannot taste the coconut (seriously weird I know, but you can’t).
And if you are really adverse about coconut, you can always use heavy cream of course.
Alternatively, if you’re looking to cut calories and don’t mind a bit icier fudge pops, you can always use a lighter coconut milk (or dilute either the full fat or heavy cream with a little water).
The Sweetener
Unlike in every single other gnom-gnom keto ice cream recipe (cue in our suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here.
You see, the beautiful quality there is that those two natural sweeteners keep your ice cream ultra scoopable (i.e. not freezing rock solid). But using them here = limp and soft popsicles = not good.
So stick to erythritol (Lakanto‘s monk fruit blend always being my favorite!). And if you’re trying to stay away (or minimize!) sugar alcohols, this is a great chance to whip out your pure monk fruit extract.
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners don’t work so great when chocolate is involved as the bitter aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here!
The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your ice cream will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate popsicles to your taste buds’ desire. So I suggest using 1 tablespoon for a milk chocolate version and 3 tablespoons for dark.
p.s. a lightly sprinkle of flaky sea salt works wonders to cut through the dark chocolate variation!
(3 Ingredient!) Paleo & Keto Chocolate Popsicles
Ultra creamy, easy-peasy and packed with healthy fats, these paleo and keto chocolate popsicles are bound to become your favorite summertime treat!
Ingredients
For the keto chocolate popsicles
- 1 13.5-ounce can full fat coconut milk *
- 2-4 tablespoons erythritol to taste**
- 1-3 tablespoons cocoa powder ***
- 1/4 teaspoon kosher salt
- 1/8 teaspoon xanthan gum optional****
Special Equipment
- popsicle molds or ice cube trays!
The (Optional!) Add-Ins
- 1/4 teaspoon espresso powder or instant coffee
- 1 teaspoon vanilla extract
- other extracts such as orange or mint!
- toasted nuts
- dark chocolate
Instructions
Add coconut milk, sweetener (lower amount), cocoa and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. Taste for sweetness and adjust if need be.
If adding the xanthan gum (see notes), sprinkle it little by little and blend until fully combined. You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Remove from heat and allow the mixture to cool completely.
Transfer to popsicle molds (or an ice cube tray!) and freeze until set. Keep in the freezer for up to three months.
(Optional): feel free to be a little extra with your popsicles! I like adding a touch of espresso powder to enhance the chocolate, but extracts such as orange or mint will work beautifully too. Dipping in melted chocolate and sprinkling with toasted almonds is totally optional... but highly suggested!
Recipe Notes
*You absolutely NEED to use full fat coconut milk here for optimum creaminess (without any coconut after taste!). Alternatively, feel free to use heavy cream and for 'lighter versions' you can use a lower-fat coconut milk (at the expense of a bit of iciness).
**Unlike in every single other gnom-gnom keto ice cream recipe (cue in our suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here (as they keep your ice creams soft!). So stick to erythritol (or pure monkfruit!), unless you want soft popsicles!
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners don’t work so great when chocolate is involved as the bitter aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here!
***Use the smaller amount for a 'milk chocolate' version and the larger for dark. For reference, I used 2 tablespoons of Valrhona cocoa for these!
****Optional: xanthan gum acts as a stabilizer, ensuring a consistent texture while freezing (but it's also totally optional). I particularly suggest it if you're going to leave your popsicles in the freezer for a while, or if you like your texture extra creamy. Be sure to measure a very lightly packed 1/8 teaspoon of xanthan gum, as it's an ingredient that's easy to overpack. And if you overdo it, you'll get gummy popsicles.
Please note that nutrition facts were estimated per chocolate popsicle.
Hi! I love your recipes:) unfortunately I live in a country where Erythritol and monk fruit don’t exist 🙁 . The only way in which I can sweeten my recipes is by using stevia (powder or liquid), xylitol and organic honey. Which of these three do you think would give me the best result?
Thanks!
Hi Cindy, when I used to live abroad I ordered the monk fruit and Erythritol on iherb.com.
Now you can enjoy!
Omg, these are delicious!!! I made them into 8 smaller pops, cause a lil chocolate a couple times a day seemed more fun, lol. I made per recipe, w the espresso powder, and I used some almond extract, I was literally licking the bowl clean, LOL! These are gonna be a permanent keto treat here, and for a not so much chocolate fan, that’s saying a lot. Thank you thank you!!!!!
Girl you have become my best friend!!! I absolutely love your recipes!! I have been a home baker and cake artist for 10 years. I started baking keto for my sister in law and recently started myself, Ive lost 16 pounds in 2 weeks and I feel great!! Plus with your awesome recipes Ive improved my bussines and Its a truly blessing. Thank you from the bottom of my heart.
I have a very sensitive scale (0.01 gram) and was wondering the recommended amount of xytham gum by weight. I have noticed that many times in the metric version of the recipe you still use teaspoons and tablespoons it would be nice to keep it as weight two make it easy to reduce or increase the amount being made. Also for your nutrition table, how many treats does the recipe make?
Hi Jeffrey! The teaspoon amounts I’ll always give like that because most home scales don’t have decimals so there would be too much margin for error xo!
Oh good grief! These are incredible!! I made a double batch assuming they’d be good due to the other smash hits from this site…1 can fill fat coconut cream and 1 can regular coconut milk. I used lakanto Golden, I used about 3 tbsp of lakanto per can but could have done the full 4Tbsps to my taste( I was hoping for classic milk chocolate flavor). I also used raw cacao powder for the health benefits, about 2 tbsps per can. I could have lightened up on that a tad but they were almost perfect. SO good. Thank you for making life happier:)))
Aww thank you for the trust Jules! That truly means a lot- so happy these worked out and thanks for sharing all your deets! Xo!
These were good and approved by my kids too. I’m sure this will become a summertime staple in our freezer!
These are delicious! I made them with added vanilla. I’m going to try them with espresso powder next. Thank you!
OMG!!!! Just made these with heavy cream…. These are to die for! Thanks for the recipe, it is amazing!
My pleasure Annick!!
These look amazing and hopefully will delight my 3 year old grandson. However I noticed that the coconut milk you link to has only 5 grams of fat/1 carb/14 oz, whereas the one I have shows 12 grams of fat/2 carbs/13.66 oz. Should I thin mine in half with water or use as is? Note that I have used this for other things and it is almost all cream (Thai Kitchen Organic Coconut Milk).
Update: I just saw that the Roland shows only 2 tbls for a serving, and Thai Kitchen shows 1/3 cup. Perhaps that’s the difference.
Just devoured one of these! Tastes like a fudgesicle. These are going to be my summer go to. I love your recipes. Thank you for sharing.
Awesome! Didn’t need the full amount of the sweetener. So yummy. Thank you.
Very excited to try this out! Just curious, I shop at Trader Joe’s and they sell a coconut cream as well as a coconut milk! I was curious which would be the appropriate to use, I guess for this recipe and your normal ice cream recipe too? Thanks!
Hi Ryan! I’m honestly not 100% sure as I haven’t tried them, but the full-fat coconut milk I use has a thick layer of ‘coconut cream’ on top when I open it and I have to mix it in with the liquids! So you could get the cream and dilute it with a bit of water for instance xo!
Hi Ryan 👋 I’m in the process of making my first batch of popsicles as I write this. I always keep a full supply of both TJ’s coconut milk and cream. I did a side by side comparison with the Roland’s brand and found that the TJ’s coconut milk has the correct fat proportions for this recipe. The cream has twice as much fat which I imagine would render a much harder, less creamy consistency without adjusting the other ingredients. Maybe not a bad thing, but I generally try to follow the recipe as written on the first go round before making any modifications to ensure a reliable result. Hope this helps.
Absolutely delicious! Cool and refreshing breakfast on a warm spring morning. I see these popsicles becoming a vehicle for my collagen and MCT oil powder in the near future. Thanks Paola 🤗😚
It’s my pleasure Lisa!!! I’m sorry I’ve been a bit MIA this past couple weeks, had to take a little break to focus on health. BIG KISS my lovely!
Just made them and popped in the freezer. Do I dip them in chocolate when I take them out?
yes!!
Yaaaasssssssss thank you for the easiest and quickest popsicle recipe! I love your ice creams so much but sometimes I just need something I can make super quick, you rocked it again as always! Thanks for taking the time to figure these things out so I don’t have to😁
Lol! It’s my absolute pleasure Emily 😉
Do I use unsweetened cocoa powder?
Yes! Not sure about your diet, but regular sweetened isn’t very keto xo!
They look amazing Paola thank you!!!
Thank YOU stacey!
Can u send me the keto chocolate popsicle recipe. I can not print from my phone,thank you
Just made them and waiting them to freeze, but they tasted amazing already! I used 2 tablespoons of cocoa, 3 of lakanto and added the touch of espresso powder too and they’re so good! Very impressed that you couldn’t taste the coconut milk too! 🙂 can’t wait to try them tonight, I bet the kids are going to love them too!
Erica thank you so much for reporting back in such detail! I hope the kiddos love them too, that’s always the ultimate test lol! 😉
hey there! did you actually use these molds? I will be making these A LOT in the Texas summer for my three year old, and I’m wondering if the popsicles are hard to remove. thanks!
Hi Kelly! I did use the metal molds linked in the recipe 😉 To unmold its simple, you simply run them under warm water briefly (or dip them in a large glass). The outsides melt a little bit to they come out super easy! xo!