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Quite possibly the healthiest popsicles for summer!
These low-carb coconut yoghurt chocolate popsicles are made using COYO coconut yoghurt, 90% dark chocolate and coconut. That’s it! They don’t even need a sweetener, but of course you can add one if you like.
COYO/Cocos (no affiliations) are my absolute favourite coconut yoghurt because it’s the purest and the Vanilla and Natural don't have any added sugar or sweeteners. It also tastes the best! If you can’t get COYO though, you can use another brand of coconut yoghurt or try making your own (recipe coming soon!).
I like to leave my keto popsicles out of the freezer for a few minutes to allow the COYO to soften slightly before eating. Keep in mind that just like any yogurt popsicles these will be a bit icy but they are still refreshingly delicious!
Recipe Tips
These keto popsicles are versatile. Here are some recipe swaps and modifications:
- Coconut yogurt: We used Coyo (Cocos) because it's the best tasting coconut yogurt that is low in carbs and has no sweeteners. You can use any unsweetened coconut yogurt with a pinch of vanilla powder or sugar-free vanilla extract. If you can do dairy you can swap the coconut yogurt for 10% full-fat Greek yogurt.
- Sweeteners: We skipped sweeteners because the yogurt tastes naturally sweet from coconut and vanilla. If you prefer your popsicles sweeter, optionally add a few drops of stevia, monk fruit or a few tablespoons of powdered Erythritol or Swerve. You can find the full list of recommended low-carb sweeteners here.
- Dark chocolate coating: We used 90% dark chocolate but you can use any chocolate with at least 85% cacao solids, or sugar-free chocolate such as Lilly's, or even make your own sugar-free dark chocolate. Instead of dark chocolate, you can try our Keto White Chocolate too!
- Sprinkles: We used shredded coconut but you can use other low-carb options such as cacao nibs, flaked almonds or chopped pecans.
- Berries: You can add a few berries directly to the yogurt before freezing! Feel free to use fresh or frozen blueberries, raspberries, blackberries or a few sliced strawberries.
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Hands-on Overall
Serving size small popsicle
Nutritional values (per small popsicle)
Net carbs3.8 grams
Protein2.4 grams
Fat17.8 grams
Calories182 kcal
Calories from carbs 8%, protein 5%, fat 87%
Total carbs4.9 gramsFiber1.1 gramsSugars2.8 gramsSaturated fat12.6 gramsSodium114 mg(5% RDA)Magnesium35 mg(9% RDA)Potassium110 mg(6% EMR)
Ingredients (makes 4 large or 8 small popsicles)
Instructions
- Spoon the coconut yoghurt into your popsicle moulds. I based the recipe on 4 large (85 ml/ 3 fl oz) moulds but you can use up to 8 small moulds.
- Insert the popsicle sticks. Freeze for 2 hours or until set.
- Remove from the moulds and place on a greaseproof lined baking tray and refreeze whilst you melt the chocolate.
- Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Turn the heat on the stove to medium and allow the chocolate to melt, stirring occasionally. When the chocolate is ready, remove from the heat. Let the chocolate cool down to room temperature but don't let it solidify.
- Working quickly remove the frozen popsicles from the freezer, spoon over the melted chocolate. We fully coated the popsicles but you can fo just a drizzle or half-coat them.
- Sprinkle with desiccated coconut (or chopped nuts or cacao nibs if you prefer).
- Place back on the greaseproof lined baking tray and refreeze for 15 minutes or until fully set.
- Store in a freezer for up to 2 months. The popsicles taste best if you let keep them at room temperature for 10 minutes before serving.
Ingredients
Instructions
- Spoon the coconut yoghurt into your popsicle moulds. I based the recipe on 4 large (85 ml/ 3 fl oz) moulds but you can use up to 8 small moulds.
- Insert the popsicle sticks. Freeze for 2 hours or until set.
- Remove from the moulds and place on a greaseproof lined baking tray and refreeze whilst you melt the chocolate.
- Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Turn the heat on the stove to medium and allow the chocolate to melt, stirring occasionally. When the chocolate is ready, remove from the heat. Let the chocolate cool down to room temperature but don't let it solidify.
- Working quickly remove the frozen popsicles from the freezer, spoon over the melted chocolate. We fully coated the popsicles but you can fo just a drizzle or half-coat them.
- Sprinkle with desiccated coconut (or chopped nuts or cacao nibs if you prefer).
- Place back on the greaseproof lined baking tray and refreeze for 15 minutes or until fully set.
- Store in a freezer for up to 2 months. The popsicles taste best if you let keep them at room temperature for 10 minutes before serving.
Nutrition (per serving, small popsicle)
Calories182kcal
Net Carbs3.8g
Carbohydrates4.9g
Protein2.4g
Fat17.8g
Saturated Fat12.6g
Fiber1.1g
Sugar2.8g
Sodium114mg
Magnesium35mg
Potassium110mg
Detailed nutritional breakdown (per small popsicle)
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