Home » ice cream » (3 Ingredient!) Keto Chocolate Popsicles 🍫

(3 Ingredient!) 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!

Keto chocolate popsicles dipped in chocolate and almonds
(3 Ingredient!) Paleo & Keto Chocolate Popsicles

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.

Freshly unfolded chocolate popsicles on a bed of ice
(3 Ingredient!) Paleo & Keto Chocolate Popsicles

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!

Keto chocolate popsicles on a golden baking tray with ice
(3 Ingredient!) Paleo & Keto Chocolate Popsicles
Bitten and melting paleo chocolate popsicle on a golden baking tray
(3 Ingredient!) Paleo & Keto Chocolate Popsicles

Keto chocolate popsicles dipped in chocolate and almonds

(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!
4.95 from 17 votes
Prep Time 15 minutes
Cook Time 5 minutes
Freezing Time 3 hours
Total Time 20 minutes
Course Dessert, Ice Cream
Cuisine American, European
Servings 4 popsicles
Calories 177 kcal


For the keto chocolate popsicles

Special Equipment

The (Optional!) Add-Ins


  • 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!


*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. 


Serving: 1popsicle | Calories: 177kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 16g | Sodium: 145mg | Potassium: 19mg | Fiber: 0.5g | Iron: 0.2mg
Keyword dairy free chocolate popsicles, keto chocolate popsicles, keto fudge pops, paleo chocolate popsicles
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Kelly says:

    I was just wondering what non replacement sweeteners you would suggest using? I use coconut sugar for most of cooking. I can’t use herbal sweeteners like stevia it gives me headaches. Can you make suggestions.

  2. Julia says:

    5 stars
    Absolutely delicious! Thank you for helping us indulge without the guilt!
    I followed your suggestions and I made a few modifications to accommodate my personal preference in taste (don’t like a strong chocolate flavor). This was my first time doing something like this and wow, I impressed myself…so good! just a perfect balance of flavors. These were my modifications:
    • 3 tablespoons of Monk Fruit
    • 2 1/2 tablespoons Organic Cocoa Dutch Process
    Optional add-ins: I used xanthan gum and vanilla extract . I also added shaved coconut (I added it to the bottom of the mold and top, although aesthetically pleasing, it gets messy while eating so I will mix it in next time.

    Thank you so much!!!

  3. Deborah says:

    Paola, mine where fabulous up to the point they froze solid….then they developed ice crystals in them. I had a little extra that would not fit in the popsicle molds, so poured it into a small silicone cup and ate that as soon as it was at the soft frozen custard stage. You had cautioned that you must use erythritol to get them to freeze solid. If you actually WANTED to have them to stay at the frozen custard stage, would using Boca Sweet or Allulose work? Have you tried that? I would rather just have perfect frozen custard it that is what it took to avoid the ice crystals. Could just leave it in the freezer in a piping bag and fill a desert cup with them as desired. Would that work in your opinion? Loved loved loved the flavor of this mix….was so disappointed when they got icy. Would appreciate your recommendation.

  4. Ellie says:

    Thinking of add egg yolks in when heating, to make a custard. I love making custard ice creams, but don’t have an ice cream maker anymore.

    Thoughts, anyone?

  5. Holly says:

    5 stars
    Being allergic to both cocoa and dairy its difficult to find a good homemade keto pop. These are absolutely amazing! I like it chocolatey, so I used 3 TBSP of cacao powder. Next time I’m going to sub coconut cream for coconut milk to see if they turn out any creamier. Also, I go a little heavy on the erythritol as it doesnt irritate my tummy. Thanks for the recipe!

  6. Darlene says:

    Wow – made these last night and had my first popsicle this afternoon – absolutely amazing!! I took your advice and added the espresso powder – and the full amount of coco powder….yum, yum, yum!!!!

  7. Erin says:

    5 stars
    Thank you for the recipe. They were delicious! I substituted with cacao powder, and I used a little more erythritol than suggested, and I’m thrilled at how they turned out! Thank you for posting!

  8. Cindy says:

    5 stars
    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?

    • Rebecca Windinwood says:

      You can buy pure monkfruit extract powder, as well as monk fruit mixed with erithrytol, from Lakanto.com! It’s pricey, but a little goes a long way! 🙂

  9. Agathe BRAUN RONDEAU says:

    Hi there, your recipe look really great, but as a buyer of your 2 e-books, I’d like to be able to read both of them ! (Order ID 0042127626 of both your e-books placed on the 7th of June, I’ve sent one e-mail and one message on msn, but no answer so far). I could not download gnom-gnom’s Keto Summer Favorites eCookbook. It would be nice to have an answer.
    Thanks in advance !

  10. Cheryl says:

    5 stars
    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!!!!!

  11. Omayra says:

    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.

  12. Jeffrey Van Hoy says:

    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?

    • Paola van der Hulst says:

      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!

  13. Jules says:

    5 stars
    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:)))

    • Paola van der Hulst says:

      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!

  14. Dina Templeman says:

    These were good and approved by my kids too. I’m sure this will become a summertime staple in our freezer!

  15. Maureen says:

    5 stars
    These are delicious! I made them with added vanilla. I’m going to try them with espresso powder next. Thank you!

  16. Christina says:

    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).

    • Christina says:

      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.

    • Lisa says:

      5 stars
      Wowzers! Gnom-Gnom keeps me in the grocery store even when I say I’m not going. AND when I say no desserts for the next 5 lbs. But this is doable! I would love to enjoy these fat bombs for breakfast as the weather gets warmer 😋

      XO Paola! 💛

  17. Jamie says:

    4 stars
    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.

  18. Ryan says:

    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!

    • Paola van der Hulst says:

      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!

    • Lisa says:

      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.

      • Lisa says:

        5 stars
        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 🤗😚

        • Paola van der Hulst says:

          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!

          • Lisa says:

            No apologies necessary here my dear. Besides, I’ve been busy trying to catch up with you! Lol 😄

            Thanks for answering what has really been on my mind. That is, how you are doing. Self-care is paramount. Otherwise, we’re no good to ourselves or others for very long. I’m just glad to know you are heading in the direction of optimal health. Sending you good vibes and blessings 🤗😚

  19. Angie says:

    For the melted chocolate, do you just melt Lily’s chocolate over a water bath? Or how do you do it exactly? Maybe it’s a silly question!

  20. Emily F says:

    5 stars
    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😁

  21. Erica says:

    5 stars
    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!

    • Paola van der Hulst says:

      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! 😉

  22. Kelly H. says:

    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!

    • Paola van der Hulst says:

      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!

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