Keto Coconut Popsicles 1g Net Carbs!

These keto coconut popsicles are creamy coconut milk low-carb ice cream made with only five ingredients.

They are creamy, no-churn ice cream with a secret addition of MCT oil that prevents the ice cream from forming crystals!

Keep reading to learn how to make homemade keto ice cream in 15 minutes.

Coconut lovers, this recipe is for you! A creamy coconut frozen delight with only 1g of dairy-free net carb per serving.

Isn’t that a dream to have ice cream popsicles on a keto diet?

So, let me share with you my tips to make creamy no-churn ice cream with few carbs, no sugar, and no crystals!

What Are Keto Popsicles?

Keto popsicles are made with homemade low-carb ice cream frozen into a popsicle shape using a pops mold.

They are sugar-free, naturally sweetened with a sugar-free keto sweetener like erythritol, stevia, or allulose, and contain a high percentage of fat to help you reach your fat macro while enjoying a sweet snack.

How To Make Creamy Coconut Popsicles

Coconut popsicles are an easy 5-ingredient recipe ready in 10 minutes.

Well, minus the freezing part, of course, that will probably take 2-3 hours in a popsicle mold of 80 ml (1/3 cup), as seen in the picture below.

Ingredients

This said, the ingredients and the method to make your own keto coconut ice cream are pretty basic.

You need:

• Canned coconut milk – do not use the coconut beverage kind that contains added thickener or water. I recommend canned coconut milk with no emulsifier, organic, and no GMO.
• Canned coconut cream – it is very similar to the ingredient above, except it contains more fat but also more carbs! That’s why you need a higher ratio of canned coconut milk than coconut cream in this ice cream recipe to lower the carbs and achieve a 1g net carb keto popsicle!
• Erythritol – or use a monk fruit erythritol blend or allulose.
• MCT oil or coconut oil – you may have tried no-churn ice cream recipes before and noticed that they form crystals. MCT oil is the secret ingredient to stabilize homemade keto ice cream and prevent crystallization.
• Unsweetened shredded coconut or coconut flakes – this adds some tiny pieces of coconut into the ice cream. It is simply delicious!

Blending The Mixture

You need to blend your ice cream ingredients. This is an essential process to ensure that all the ingredients come together and don’t separate in layers with oil on top and milk at the bottom.

Also, it will break the shredded coconut into pieces resulting in tiny coconut bites that are delicious in your popsicles.

Freezing Keto Popsicles

It is essential to use a popsicle stand sealed on the top. This prevents the top of the popsicles from forming crystals.

If the popsicle gets in contact with air, it forms tiny ice crystals that are not creamy.

Next, make sure that the popsicle stand you are using has individual molds. It means that you can release each popsicle one by one, and you don’t have to defrost all the popsicles from their stand when you crave ice cream.

Many popsicle stands attach all the popsicle molds, which is very annoying to release only one ice cream!

Decorating the popsicles

To decorate your coconut popsicles, as seen in my picture, dip the top of the popsicle into lukewarm water for 2 seconds, and then quickly dip it into toasted coconut.

Otherwise, if you want to make a chocolate shell around the popsicle, melt four squares of sugar-free chocolate with 1/2 teaspoon of MCT oil and dip the frozen popsicle into the melted chocolate.

Storage of your keto popsicles

Always release one ice cream at a time, just before serving.

It means that you store the ice cream popsicles in their mold, and you don’t release them from the mold all at once and store them in an airtight box.

You shouldn’t transfer them into an airtight box to prevent them from hardening, losing creaminess, and forming crystals on the outer layer.

So, always release one popsicle from its mold at a time.

To do so, place your mold under hot water, hold the mold in one hand and pinch the popsicle stick with your other hand (thumb and index) and pull out the popsicle from the mold to release your ice cream.

Frequently Asked Questions

Can I Prevent Crystals In No-Churn Ice Cream?

First, the trick to avoiding crystals in no-churn ice cream is to add a stabilizer. Usually, most stabilizers are sugar-loaded and not keto-approved like corn syrup, honey, or sugar.

So the trick to making keto ice cream with no crystal is to add MCT oil as a stabilizer.

Another option is coconut oil or even gelatin powder. Next, homemade ice cream remains softer when you store it in a small container that doesn’t require scooping.

That is why making popsicles is the best way to keep ice crystals from forming.

Can I Churn This Keto Popsicle Recipe?

Yes, you can use this keto coconut ice cream recipe to put it into an ice cream maker. It will form a creamy coconut ice cream in about 30 minutes, depending on your ice cream maker.

Add the batter into your ice cream maker bowl and follow the manufacturer’s instructions to churn the keto ice cream. Store in a shallow, sealed ice cream container to avoid crystal

More Coconut Dessert Recipes

Coconut lovers, I have plenty of delicious coconut desserts for you to try!

Keto Coconut Cake

Coconut Flour Mug Cake

Keto Coconut Clusters

Coconut Flour Chocolate Cake

Keto Bounty Bars

Keto Pina Colada

Have you made these keto popsicles? What about trying my keto strawberry popsicles next!

And if you want to share your feedback, question, or a picture of your creation with me? Join me on my Instagram! I see you there.

Keto Coconut Popsicles

1.4gNet Carbs

Keto Coconut Popsicles are creamy frozen fat bombs to snack on with only 1g net carbs per serving.

Author: Carine Claudepierre

Prep: 10 mins

freezing 2 hrs

Total: 2 hrs 10 mins

Yield: 8 popsicles (1/3 cup each)

Serving Size: 1 popsicle

Nutrition Snapshot

Net Carbs 1.4g

Fat 10.4g

Protein 0.8g

Calories 258.8kcal

4.99 from 396 votes

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Want My Kitchen Equipment?

Popsicle Mold

Measuring Cups Set

Vitamix Ascent A2500 Blender

Ingredients

US Customary – Metric

• ▢ ⅔ cup Coconut Cream canned, shake can before measuring
• ▢ 13.5 fl.oz Unsweetened Coconut Milk canned, full-fat, not coconut beverage
• ▢ 1 tablespoon MCT Oil or melted coconut oil
• ▢ ⅓ cup Crystal Sweetener
• ▢ ½ cup Unsweetened Shredded Coconut

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Instructions

• Prepare an 8-cavity Ice pop mold mine are 1/3 cup (80ml) capacity each, and each popsicle mold can be removed individually for an easier single-serve snack. If your pop mold has 10 cavities, see the recipe notes to adjust the recipe volume.
• Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds.
• Fill the ice cream mold, place a popsicle stick in the center of each mold.
• Freeze for at least 2 hours to set the popsicles or overnight.
• The next day, release one popsicle mold, place the mold under warm water, hold the mold with one hand, and pinch the stick with your thumb and index on the other hand and pull to release.
• To decorate with coconut, dip the top of the frozen popsicle into lukewarm water for 2 seconds, then quickly dip into unsweetened toasted coconut.
• Enjoy immediately.

Storage

• Store in the popsicle mold. Don't release all popsicles and store them in an airtight box, or they would make crystal and lose creaminess. Keep for up to 8 weeks in the freezer.

Churn in ice cream maker

• You can pour the prepared ice cream batter into an ice cream maker bowl and churn following the manufacturer's instructions.
• Store the ice cream in a shallow, sealed container to avoid crystallization.

Notes

The popsicle mold that you can use for this recipe (affiliate links) is this 6-cavity one or 10-cavity version.

Coconut cream and coconut milk used in this recipe are made of 2 ingredients, coconut extract, and water. You must use the same for the best result. Check that the can information, it must be:

• Full-fat
• No added sugar
• GMO-free
• Emulsifier and additive-free

My mold has 8 cavities of 1/3 cup volume for a 10-cavity pop mold add these extra ingredients to the recipe:

• 1/2 cup (110ml) full-fat canned coconut milk
• 2 tablespoons (30ml) full-fat canned coconut cream
• 2 tablespoons erythritol
• 1 tablespoon unsweetened shredded coconut

My Recipe Notes

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Tools

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Nutrition

Serving Size: 1 popsicle

Yield: 8 popsicles (1/3 cup each)

Serving: 1popsicleCalories: 258.8kcal (13%)Carbohydrates: 2.3g (1%)Fiber: 0.9g (4%)Net Carbs: 1.4gProtein: 0.8g (2%)Fat: 10.4g (16%)Saturated Fat: 9.3g (58%)Sodium: 5.9mgPotassium: 31.6mg (1%)Sugar: 1.2g (1%)Calcium: 1.5mgIron: 0.2mg (1%)