3 Ingredient Keto Popsicles

Craving more keto desserts? Try keto chocolate chip cookies, keto muffins, and keto lava cake next. Nothing, and I mean nothing, is more refreshing than a popsicle on a hot day. Nowadays, there are plenty of sugar-free popsicles at the grocery store, but they cost a small fortune and usually have a lengthy ingredient list. Since I developed my own keto popsicle recipe, I can tell you that it’s not only cheaper but also far superior in flavor.

Why I love this recipe

Easy to customize. The base is vanilla-flavored, but you can change it up with endless flavor combinations. Perfect texture. The coconut milk is smooth and creamy, and the chocolate exterior adds the perfect amount of crunch. 3 key ingredients. All you NEED is coconut milk, vanilla, and sweetener. The rest is up to you. No coconut flavor. If you’re not a big coconut fan, then fear not! There is absolutely no residual coconut flavor in these ice cream popsicles.

Ingredients needed

Canned coconut milk. You must use full-fat coconut milk from a can. There is no need to chill it prior, as it will be heated up to mix with the other ingredients. Vanilla extract. It gives a lovely vanilla flavor and masks any potential coconut flavor. Granulated sweetener of choice. I used allulose, but monk fruit sweetener can also be used. Chocolate. Optional, but to coat the popsicles. I use sugar free chocolate chips.

How to make keto popsicles

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine ingredients. In a small saucepan over low heat, add the ingredients. Stir until the sweetener dissolves, then remove the pan from the heat. Step 2- Rest. Cover the pan and let it sit for two hours so it can cool. Step 3- Freeze. Whisk the mixture and pour into 8 popsicle molds, then insert a popsicle stick in each. Place in the freezer for at least 4 hours or overnight to firm up. Step 4- Add toppings. If dipping the popsicles in chocolate, melt the chocolate in a large bowl. Line a large baking sheet with parchment paper. Remove the popsicles from the molds and dip them in the melted chocolate. Place them on the lined sheet and freeze until the chocolate is firm.

Arman’s recipe tips

Adjust sweetness. Taste the ice cream mixture before pouring it into the molds. If you want it sweeter, add a little extra sweetener. Make extra creamy popsicles. Swap the coconut milk for heavy cream and softened cream cheese Whisk the mixture. As the coconut mixture cools, you might notice a thin film on the top. That’s totally fine; just give it a good whisk until it’s smooth again. Run the molds under warm water. I’ve found popsicle molds can sometimes be tricky when it’s time to remove the popsicles. If you’re having trouble, try running the molds under warm water until the popsicles release.

How to store leftovers

To freeze: Popsicles should be stored in the freezer, preferably in their popsicle molds. That said, they won’t fit in the molds after they’ve been dipped in chocolate, so simply store them in a freezer-safe container for up to 6 months. As mentioned earlier, the base recipe for these popsicles is vanilla, but they’re SO easy to customize. Here are some ideas to get you started:

Strawberry lemonade. Combine base ingredients plus ½ cup of strawberries, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest, and blend until smooth. Triple berry. Combine base ingredients with ½ cup of berries (I prefer raspberries, blueberries, and strawberries) in a high-speed blender and blend until smooth. Chocolate. Add 3 tablespoons of cocoa powder. Mint chocolate chip. Swap the vanilla extract for peppermint extract and fold in ½ cup of sugar-free chocolate chips right before pouring into the molds. Mojito. Add 2 tablespoons of lime juice and a few sprigs of mint.