Easy Keto Chocolate Almond Popsicles for Dessert

Picture this: it’s a hot day, you’re craving something cold, sweet, but you don’t want carbs or sugar messing with your Keto plan. Right here, these Chocolate Almond Popsicles! They’re creamy, nutty, a little chocolatey, and perfect for chilling in the freezer. No fuss, no junk, just simple ingredients you probably already have.

Why You’ll Love These Popsicles

• Super low carb: each pop has about 4g net carbs or less depending on your sweetener.
• High fat, Keto-friendly: full of healthy fats from almonds and cream. Great for that fat‑fuel feel.
• No added sugar: uses Keto sweetener instead.
• Easy to make: just mix, pour, and freeze.
• Family friendly: kids and grown‑ups both can enjoy these, even if they aren’t Keto.

Let’s jump into the how‑to, step by step.

What you will Need For This Recipe

Ingredient	Amount
Heavy cream or coconut milk	1 cup (240 mL)
Almond butter (smooth)	2 tbsp (about 30 g)
Cocoa powder (unsweetened)	2 tbsp
Keto sweetener (like erythritol)*	2–3 tbsp
Almond extract	½ tsp (optional)
Sliced almonds (for topping, optional)	2 tbsp

*You can also use stevia or monk fruit—just adjust to taste.

Ingredient Notes

• Heavy cream makes it thicker and richer. Coconut milk works if you avoid dairy.
• Almond butter gives nuttiness and helps texture. Natural type is best.
• Cocoa powder gives chocolate flavor without sugar.
• Sweetener choose your favorite Keto‑compatible one.
• Almond extract adds that marzipan, toasted‑nut vibe.
• Sliced almonds top it off with a nice crunch in the freezer.

Tools You’ll Need

• Mixing bowl
• Whisk or spatula
• Popsicle molds (plastic or silicone)
• Popsicle sticks
• Measuring cups/spoons

No fancy gear needed—just basic kitchen tools.

How to Make this Keto Chocolate Almond Popsicles

1) Mix the Cream and Almond Butter

Start by grabbing a medium-sized mixing bowl. Pour in 1 cup of heavy cream—or canned full-fat coconut milk if you’re avoiding dairy. Add 2 tablespoons of almond butter. Use a whisk or fork and mix slowly at first to break up the almond butter. Then whisk a bit faster until the mixture becomes smooth and creamy. There should be no oily chunks or streaks left—just a thick, even base.

2) Add Cocoa Powder

Now sprinkle in 2 tablespoons of unsweetened cocoa powder. This part might get a little messy if you dump it all at once, so go slow. Stir well until the cocoa blends in completely. At first, it might clump or make the mix thicker—this is normal. Just keep whisking patiently until the color turns deep chocolate brown and everything looks smooth and glossy.

3) Sweeten the Mix

Add 2 tablespoons of your favorite keto sweetener. Taste the mix with a clean spoon. If it tastes just a little sweeter than you’d like, you’re right on track—freezing dulls flavor a bit, so you want the mixture to be slightly over-sweet before it goes in the freezer. If it’s not sweet enough, stir in another tablespoon. Mix well to avoid any gritty texture.

4) Boost the Flavor (Optional but Recommended)

If you have almond extract on hand, add ½ teaspoon here. It gives a nice toasted, nutty bakery flavor that makes the popsicles taste richer. Stir it in evenly. A little goes a long way, so don’t overdo it.

5) Pour into Popsicle Molds

Place your popsicle molds on a flat surface. Using a spoon or small pitcher, pour the mixture into each mold slowly. Fill each cavity almost to the top but leave about ¼ inch of space to allow for expansion during freezing. If you spill a bit, just wipe the edges clean with a paper towel.

6) Add the Toppings (Optional)

If you’re using sliced almonds, now’s the time to sprinkle a few on top of each filled mold. These will freeze into the surface and give your pops a nice little crunch when you bite into them later. Press them in gently if needed, so they don’t all float.

7) Insert Sticks

Slide the popsicle sticks into each mold. If your molds come with a lid that holds the sticks in place, snap it on. If not, place the filled molds in the freezer first and wait about 25 to 30 minutes. That’ll give the mix time to firm up just enough to hold the sticks upright. Once they’re semi-set, insert your sticks and continue freezing.

8) Freeze Until Solid

Place the molds flat in the freezer and leave them undisturbed for at least 4 to 6 hours. Overnight is even better if you’ve got the patience. You want the pops to be fully solid all the way through, not slushy in the center.

9) Remove and Serve

When you’re ready to eat, take the molds out of the freezer and run warm (not hot) water over the outside for 10 to 20 seconds. This helps loosen the popsicles without breaking them. Gently pull each stick to release the pop. If it resists, give it a few more seconds under the warm water—don’t yank.

Serve immediately, or store in a freezer-safe bag or container if you’re making them ahead of time. They’ll stay fresh and creamy for a few weeks, and taste best when eaten slightly thawed—just give them 2 or 3 minutes at room temp before biting in.

Tips & Tricks

• Texture matters: heavy cream gives thick results. Coconut milk makes it lighter. Experiment.
• Sweetness: adjust based on sweetener type and your taste buds.
• Nut topping: use chopped walnuts or pecans if you prefer.
• Make a swirl: swirl in 1–2 tbsp melted no‑sugar chocolate or mix in ½ tsp vanilla extract for a twist.
• Time saver: freeze overnight so you’re instantly ready when craving hits.
• Storage tip: store pops in a freezer bag or airtight container to avoid freezer smell.

Why this is great on Keto

• High fat (from cream and almond butter) keeps you full and in Keto‑mode.
• Low carb thanks to no sugar and carb‑counted ingredients.
• Dairy or dairy‑free options let you choose based on your body’s preference.
• Whole ingredients mean no artificial stuff, just the good kind of real food.

Nutrition Estimate (per pop, makes ~6)

• Calories: ~180 kcal
• Fat: 17 g
• Protein: 4 g
• Total carbs: 8 g
• Fiber: 4 g
• Net carbs: ~4 g

Adjust a bit depending on your sweetener and brand of almond butter.

Variations to Mix It Up

• Mint Chocolate Almond
  Add ¼ tsp peppermint extract. Top with crushed sugar‑free peppermint candy.
• Berry Almond Swirl
  Blend a handful of raspberries with sweetener. Swirl into base before freezing.
• Mocha Almond
  Dissolve 1 tsp instant coffee into warm cream before mixing. Adds coffee flavor.
• Coconut Almond Crunch
  Stir in 2 tbsp unsweetened shredded coconut. Gives tropical taste and texture.
• Peanut Butter Chocolate
  Swap almond butter for peanut butter. Still tasty, still Keto.

How to Serve

• Perfect on a blazing‑hot afternoon.
• Make a couple before a BBQ to share.
• Serve to kids and they’ll love it—no sugar crash, just cream and nuts.
• Great after dinner instead of ice‑cream. Keeps you on plan and satisfied.

Storage & Shelf Life

• Keep pops in molds until solid.
• Then, move to freezer bag/container.
• Will last up to 3 months. But best in first month.
• If freezer smell sneaks in, wrap individually in parchment before bag.

Okay Hear me out

I was messing about in the kitchen one baking afternoon, craving ice‑cream but needing to stay Keto. I saw almond butter in the pantry, a lone tub of cream, and thought: why not chocolate pops? I whisked, I tasted, I poured, and I popped in almonds. A few hours later, I grabbed one, surprised how creamy it was. It’s become a habit. Not even the guilty kind, just a solid, go-to treat that keeps cravings away without making me feel like I’ve “cheated.”

There’s something satisfying about pulling one out after dinner, sitting on the porch, and just chilling. No spoon needed, no bowl, no clean-up. And if you’ve got kids running around asking for dessert? You hand them one of these. They’ll never know it’s sugar-free. My niece once asked if it was from the store. I took it as a compliment.

Make this Chocolate Almond Popsicles a Party Thing

Don’t keep these pops to yourself. They work great at BBQs, summer birthdays, or lazy Sunday get-togethers. Toss them in a cooler with dry ice and take them to the beach. That one time I did, every friend ended up asking for the recipe. Even the die-hard ice-cream folks.

You could even get a little fancy. Dip the frozen pops halfway in melted Keto-friendly chocolate, roll them in chopped almonds or shredded coconut, and freeze again for 10 minutes. They come out looking like those pricey ice cream bars you see in gourmet shops. But without the sugar, or the price.

One Small Warning

Don’t expect these to taste like a Snickers bar or sugar-loaded fudge pop. They’re rich, smooth, and a little nutty—but not tooth-achingly sweet. If you’re new to Keto, they might take your tastebuds a sec to adjust. But after one or two, you’ll notice your cravings dropping. That’s the magic. You get satisfaction without the high and crash.

Why They’re Worth Keeping Around

If you’re trying to stay Keto, or just cut sugar, these pops are a lifesaver. You avoid impulse eating. They give your mouth something cold, creamy, and sweet without going off the rails. And you won’t need to bake anything, or wait for dough to rise, or clean a bunch of bowls. You can literally mix everything in one bowl, pour, freeze, and forget.

They’re like little frozen guards, standing in the freezer, waiting to rescue you from late-night snack attacks.

Cost Breakdown

One big bonus? These aren’t just healthy—they’re cheap.

Ingredient	Estimated Cost	Notes
Heavy cream	$1.50	One cup from a quart
Almond butter	$0.75	2 tbsp from a jar
Cocoa powder	$0.50	Pantry staple, lasts forever
Sweetener	$0.50	Depends on brand
Almond extract	$0.25	Optional
Sliced almonds	$0.50	Optional

Total for 6 pops? About $4–$5, or less than $1 each.

Try getting Keto ice-cream that cheap. Not happening. Most store brands are $6 to $8 for a tiny pint—and packed with additives.

Make It Yours

Once you try the basic version, it’s easy to riff. Want it chunkier? Stir in crushed Keto cookies. Want it fruity? Add diced strawberries or blueberries (just a few to keep carbs down). Want texture? Chia seeds or cocoa nibs add crunch without sugar.

The base is flexible. Use it like a blank canvas. You’ll be surprised how easy it is to customize once you’ve made it once or twice.

Conclusion

Okay, not trying to make this a big dramatic thing—it’s just popsicles. But they’ve got a little charm. They make you feel like you’re not giving up the good stuff, just swapping it for something smarter.

I keep molds in the cabinet, ingredients in the pantry, and when the heat rolls in or cravings hit, I know I’m covered.

Make a batch. Eat one. Save the rest. Your future self, sweating at 4PM on a Tuesday, will thank you.

Now go make a pop. Or six.

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