On warm days, we love these keto and dairy-free coconut strawberry popsicles with drizzled chocolate. They're cool, creamy, coconutty, and filled with fresh strawberry slices and drizzled with sugar-free chocolate. Plus, these keto summer treats are super easy to make with just 6 ingredients: full-fat coconut milk, Swerve Sweetener, vanilla extract, strawberries, coconut oil and Lily's sugar-free semi-sweet chocolate chips.
As soon as these popsicles are done setting in the freezer, our sons gobble them up (and they're picky eaters -- even when it comes to desserts)! But, we love them, too -- especially when we're looking for refreshing sweet treats. We're pretty sure you'll love them, too!
These popsicles take about 15 minutes to prepare and then go in the fridge to freeze for about 10 minutes if using a Zoku mold or up to 8 hours for standard popsicle mold. Each popsicle is only 3 net carbs. Cheers to summer and summer keto treats!
A Little About Popsicle Molds
Popsicle molds come in a variety of shapes and sizes. We've quoted this recipe for three 2 ounce-sized popsicles (with a little left over in case your mold is slightly bigger), but you can make this recipe in any standard popsicle mold. We're big fans of the Zoku Quick Pop Maker because it freezes the popsicles in about 10 minutes. Zoku's official directions warn not to use the Quick Pop Maker with artificial sweeteners but at least in this recipe we haven't had issues using Swerve.
How To Make Popsicles
To start, you'll prepare the coconut cream mixture for the popsicles. In a medium saucepan over medium heat, you'll heat the coconut milk until warm. Make sure the coconut milk does not come to a boil. Then, you'll add the Swerve Sweetener and vanilla extract. Stir until the sweetener dissolves. Remove from heat and place the mixture in the fridge to cool while you prepare strawberries.
Next, you'll wash and cut the strawberries into thin slices between ¼- to ⅛-inch thick. You'll add about 5 to 10 strawberry slices to each popsicle mold. Constructing the popsicle so the strawberries are properly placed will depend on the type and orientation of your popsicle mold. If you're using the Zoku or a vertically-oriented mold, briefly chill the mold in the freezer and then use tweezers to carefully press the strawberry slices against both walls of the mold until they stick. You may need to vary the thickness of your slices to make this work. If you're using a horizontal mold, you can simply lay the strawberry slices along the bottom of the mold. While this is easier with a horizontal mold, the trade off is that you'll likely only have strawberries visible on one side of the popsicle.
After you're done adding the strawberry slices to the molds, then insert the popsicle sticks. Pour the coconut mixture into popsicle molds and then place in freezer for popsicles to harden.
For the Zoku Quick Pop Maker, you only need to wait 10 minutes for the popsicles to harden. For other popsicle molds, you'll need to wait approximately 8 hours depending on the mold and your freezer temperature.
After the popsicles have hardened, you'll prepare the chocolate for drizzling. In a double boiler over medium heat, add the chocolate chips and coconut oil and stir until smooth. Then, quickly spoon the melted chocolate across the popsicles. The chocolate should harden as soon as it touches the frozen popsicles. Serve immediately or store in the fridge.
Other Low-Carb and Keto Summer Treats
Here are other low-carb and keto summer treats you may enjoy:
- Keto Strawberry Crisp: Strawberry crisp is one of the best summer desserts to make when strawberries are in season! In this low-carb and keto recipe, the strawberries are lightly sweetened and then topped with a crumble made from butter, cinnamon, pecans and almond flour. This fool-proof recipe is easy to make and tastes divine when topped with keto vanilla ice cream or whipped cream. The prep time is less than 15 minutes and each serving is 5 net carbs.
- Strawberry Cheesecake Bars: These low-carb and keto strawberry cheesecake bars have a baked, crunchy pecan crust and a creamy, no-bake cheesecake top with sliced strawberries. They're such a delicious low-carb and keto dessert! These bars may be a more casual dessert, but they sure taste quite decadent!
- Keto Chocolate Covered Strawberries: These keto chocolate covered strawberries are such a refreshing treat. They’re light, fruity, chocolaty, and so quick and easy to prepare. To make, simply melt sugar-free chocolate chips in the microwave, dip the strawberries in the melted chocolate, and then put them in the fridge to cool. That’s it!
Recipe
Keto Coconut Strawberry Popsicles With Drizzled Chocolate (Dairy-Free)
Ingredients
- 8 ½ ounces Aroy-D Coconut Milk
- 1 tablespoon plus ¾ teaspoon Swerve Granular
- 3 ounces strawberries
- ½ teaspoon vanilla extract
- ⅓ cup Lily's semi sweet chocolate chips
- 2 ½ tablespoons Trader Joe's Triple Filtered Coconut Oil
- Popsicle Mold — we use the
Zoku Quick Pop Maker because it takes only 10 minutes to freeze the popsicles.
Instructions
- Prepare the coconut cream mixture: In a medium saucepan over medium heat, add coconut milk and heat until warm. Do not let it boil. Add Swerve Sweetener and vanilla extract and stir until it dissolves. Set in fridge to cool while preparing strawberries.
- Prepare the strawberry slices: Wash and cut strawberries into thin slices between ¼- to ⅛-inch thick. Add 5 to 10 strawberry slices to each popsicle mold and then insert popsicle sticks.
- Make popsicles and freeze: Pour coconut mixture into popsicle molds and place in freezer for popsicles to harden. For the Zoku Quick Pop Maker, wait 10 minutes for the popsicles to harden. For other popsicle molds, wait approximately 8 hours depending on the mold and your freezer temperature.
- Drizzle with dark chocolate and serve: After popsicles have hardened, melt and stir the chocolate chips and coconut oil in a double boiler until smooth. Spoon the melted chocolate across the popsicles. It should harden immediately when it touches the frozen popsicles. Store in freezer or serve immediately.
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