Sugar Free Peanut Butter Popsicles are incredibly simple but taste luxurious. 3g net carbs each and DAIRY-FREE.
There’s a reason for my choosing the American word “popsicles“, rather than the British “ice lollies“, for my newest invention. These delightful keto treats are NOT ICY at all, so a title with ‘ice’ in it just didn’t feel appropriate.
They are fudgy, creamy and truly yummy. Guaranteed not to drip down your hand on a hot day.
You see, I find biting into a solid block of ice to be hard work – if not impossible. Licking and sucking repeatedly, just to taste a tiny bit of ‘juice’, is frustrating. And what if it’s a hot day and you’re in the garden enjoying the sunshine? You cannot take your eyes off the bottom corners. Because if you’re not watchful or fast enough, the ice will melt, trickle down your hand, and mess up your clothes. You get the picture…
… well, forget that. The texture of these Sugar Free Peanut Butter Popsicles means you can easily bite into them. So you can enjoy chunky mouthfuls of ice-cold dessert without ice melting issues.
How to Make Sugar Free Peanut Butter Popsicles
If you don’t like peanut butter (seriously????) or you cannot eat legumes for health reasons (fair enough…), you can use any nut or seed butter of your choice. Same for almond milk – any milk will work just fine. Different end flavour – obviously – but you’ll get the same fabulous texture.
Gelatine isn’t optional. It’s what creates the fudge-like, silky texture, and prevents ice crystallisation. Vegan alternatives will NOT do.
I’m sure these popsicles deserve a place in the ‘Top 10 easiest desserts on the planet’ chart. Warm everything up on the hob. Stir in the bloomed gelatine. Cool and pour into your popsicle moulds. Mission accomplished.
The decorative chocolate drizzle is optional. If you fancy it, set aside an extra 10 minutes or so. Melt chocolate and coconut oil. Remove the popsicles from their moulds. Drizzle the liquid chocolate over each one. Sprinkle a few freeeze-dried raspberry pieces before the chocolate sets. Put back in the freezer.
Ta-da! All beautifully done and ready to grab whenever you feel like a popsicle, ice lolly, ice pole, icicle, fudgesicle, creamsicle or whatever you prefer to call it.
Enjoy!
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- Yield: 8 large
- Serving: 1 popsicle
- Calories: 180
- Fat: 15g
- Net Carbs: 3g
- Protein: 7.5g
- 500g almond milk
- 200g smooth peanut butter (U.S. option HERE)
- 40g powdered erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- ½ tsp fine Himalayan pink salt (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 2 tsp (8g) gelatine powder (U.S. option HERE)
- 20g stevia sweetened chocolate buttons
- 3g coconut oil (U.S. option HERE)
- ½ tsp freeze dried raspberry pieces (U.S. option HERE)
- pour 60g almond milk in a small glass or bowl, add the gelatine and stir quickly with a fork; leave to bloom.
- heat remainder of almond milk together with sweeteners, salt, peanut butter and bloomed gelatine; no need to boil - you just want the peanut butter to melt; remove from heat source, stir in the vanilla, and leave aside to cool.
- once the mixture has cooled sufficiently and thickened, transfer it to a spouted jug (I use THIS, U.S. option HERE) and fill 8 large popsicle moulds (U.S. option HERE); insert a stick and freeze until solid (best overnight to make sure); remove the popsicles from their pockets and transfer them to a suitable container or tray before putting them back in the freezer.
- for the chocolate drizzle, you just need to melt chocolate and coconut oil in a heat-proof bowl over a bain-marie, and quickly drizzle over each popsicle using a small teaspoon; sprinkle a few freeze-dried raspberry pieces before the chocolate sets.
For the chocolate drizzle, double the quantities if you wish to coat both sides; I only did one side, because it’s easier and I’m lazy.
The chocolate drizzle makes very little difference to the overall macronutrients. Each PLAIN popsicle would contain: Kcal 168; Fat 14g; Protein 7g; NET CARBS 2.75g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. U.S. alternative HERE.
I value your feedback! Please leave a comment below. And if you can, please share a photo of your masterpiece on social media with the hashtag #queenketo. Thank you! ♥
I’ve read this recipe 2 times and maybe I am missing where you add the almond milk and gelatine mixture back in? Is it after the melted peanut butter and almond milk has cooled? Thanks- can’t wait to try this!
Hi Annmarie, point 2 of instructions say: “heat remainder of almond milk together with sweeteners, salt, peanut butter and bloomed gelatine“.
Hope this helps.