Keto Mexican Chocolate Fudgesicles

These rich, chocolaty, dairy-free popsicles are sure to slay even the most stubborn chocolate craving. They take just twenty minutes to whip up, but they’re insanely delicious and so healthy: one popsicle covers almost a quarter of your daily magnesium and potassium needs!

They are sugar-free, dairy-free and made with whole foods, no nasties! Plus you won't need an ice cream maker to make these deliciously smooth and creamy popsicles.

I remember taking the photo of these popsicles for my new cookbook. It was so much fun to style! Originally, they were supposed to be plain without any chocolate crust but I knew they needed something extra, and the chocolate drizzle did just that!

Love frozen treats? Make sure to check out my BIG Guide to Low-Carb Ice Cream!

Recipe Tips & Swaps

Want to make these popsicles extra nutritious? Simply substitute 1 large (200 g/7.1 oz) avocado for ¹/₂ can (200 ml) coconut milk and blend it with the cooled fudgesicle mixture before pouring it into the popsicle molds.

Avocado, which is high in heart-healthy monounsaturated fats and potassium, pairs perfectly with chocolate. And it has a neutral taste, so it blends into the fudgesicle mixture seamlessly. You won’t even know it’s there — even if you’re a picky eater!

Note: Recipe originally shared as part of a review on my cookbook at Sugar-Free Londoner. Katrin even made a quick video recipe to show you how easy it is to make this guilt-free treat!

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Step-by-step

1. Add the coconut milk to a saucepan. Bring to a simmer over medium heat. Remove from the heat, add the unsweetened chocolate, and let it melt. Add the cocoa powder, erythritol, vanilla, cinnamon, nutmeg, salt, and cayenne pepper.

2. Mix until well combined. Set aside to cool to room temperature. When cool, taste and stir in liquid stevia if you prefer more sweetness. Pour into popsicle molds (about ¹/₃ cup/80 ml each). Add popsicle sticks and freeze for 3 to 4 hours.

3. When the popsicles are set, melt the dark chocolate and coconut oil in a saucepan or a microwave. Let it cool slightly (the drizzle shouldn’t be too hot). To easily remove the popsicles from the molds, fill a saucepan as tall as the popsicles with warm (but not hot) water and dip the popsicle molds in for 15 to 20 seconds.

4. Return the popsicles to the freezer for 5 to 10 minutes before drizzling. Optionally, sprinkle each with your preferred topping before the drizzle hardens. Serve immediately, or freeze for up to 6 months. Enjoy!

   

Recipe

Keto Mexican Chocolate Fudgesicles

★★★★★4.6 (65 ratings)

These rich, chocolaty, dairy-free popsicles are sure to slay even the most stubborn chocolate craving. The ...

Hands on

20m

Overall

5h

Servings

10

5.1 g

Net carbs

3.8 g

Protein

27.3 g

Fat

274

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 fudgesicle

• Fudgesicles:
• 2 cans coconut milk (800 ml/ 27 fl oz)
• 3 oz unsweetened chocolate, or dark chocolate with at least 85% cocoa solids (85 g)
• ¹/₄ cup cacao powder (22 g/ 0.8 oz)
• ³/₄ cup powdered low-carb sweetener such as Allulose, Erythritol or Swerve (120 g/ 4.2 oz)
• 1 tsp vanilla powder, or 2 to 3 tsp sugar-free vanilla extract
• 2 tsp ground cinnamon
• ¹/₂ tsp ground nutmeg
• ¹/₄ tsp salt
• ¹/₈ tsp cayenne pepper
• Optional: liquid stevia for more sweetness, to taste
• Chocolate Drizzle:
• 2 oz 90% dark chocolate, or at least 85% dark chocolate (57 g)
• 2 tbsp melted virgin coconut oil (30 ml)
• Optional: unsweetened shredded coconut, or roughly chopped nuts such almonds, hazelnuts, or pecans

Instructions

1. Add the coconut milk to a saucepan. Bring to a simmer over medium heat. Remove from the heat, add the unsweetened chocolate, and let it melt. Add the cocoa powder, erythritol, vanilla, cinnamon, nutmeg, salt, and cayenne pepper.

2. Mix until well combined. Set aside to cool to room temperature. When cool, taste and stir in liquid stevia if you prefer more sweetness. Pour into popsicle molds (about ¹/₃ cup/80 ml each). Add popsicle sticks and freeze for 3 to 4 hours.

3. When the popsicles are set, melt the dark chocolate and coconut oil in a saucepan or a microwave. Let it cool slightly (the drizzle shouldn’t be too hot). To easily remove the popsicles from the molds, fill a saucepan as tall as the popsicles with warm (but not hot) water and dip the popsicle molds in for 15 to 20 seconds.

4. Return the popsicles to the freezer for 5 to 10 minutes before drizzling. Optionally, sprinkle each with your preferred topping before the drizzle hardens. Serve immediately, or freeze for up to 6 months. Enjoy!

Nutrition per fudgesicle

Carbs 7%Protein 5%Fat 88% of calories

Net carbs

5.1 g

Total carbs

19.2 g

Fiber

2.7 g

Sugars

1.1 g

Protein

3.8 g

Fat

27.3 g

Saturated fat

21.5 g

Calories

274 kcal

Sodium

70 mg · 3.06% RDA

Magnesium

71 mg · 17.8% RDA

Potassium

414 mg · 20.7% EMR

Nutrition by ingredient

Per fudgesicle	Net carbs	Protein	Fat	kcal
Coconut milk (full-fat, unsweetened)	2.1 g	1.5 g	16.3 g	151
Coconut milk (full-fat, unsweetened)	0 g	0 g	0.2 g	2
Unsweetened chocolate (cacao paste / liquor)	0.9 g	1.2 g	4.6 g	55
Cocoa powder, raw (cacao)	0.4 g	0.4 g	0.3 g	5
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	1
Cinnamon, spices	0.1 g	0 g	0 g	1
Nutmeg, spices	0 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, cayenne, spices	0 g	0 g	0 g	0
Extra dark chocolate, 90% cocoa (cacao)	0.8 g	0.6 g	3.2 g	32
Coconut oil, extra virgin	0 g	0 g	2.7 g	24
Total	5.1 g	3.8 g	27.3 g	274

Serving size fudgesicle

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan