Low Fat Keto Ice Cream Bars

Indulge in a guilt-free frozen treat with these creamy, decadent Low Fat Keto Ice Cream Bars! Designed for those following a ketogenic lifestyle, these bars are crafted using unsweetened almond milk, a hint of heavy cream, and a rich blend of sugar-free dark chocolate and cocoa powder. Sweetened with erythritol and thickened naturally with xanthan gum, this recipe delivers a velvety texture without the excess carbs or calories. Perfectly portioned into ice pop molds, they’re an easy make-ahead dessert that’s ideal for hot summer days or anytime you’re craving a low-carb sweet fix. Whether you’re watching your macros or simply seeking a healthier alternative, these keto dessert bars are a satisfying way to indulge while staying on track.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Unsweetened almond milk
• 0.5 cup Heavy cream
• 0.75 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 2 tablespoons Coconut oil
• 0.5 cup Dark chocolate chips (sugar-free)
• 2 tablespoons Cocoa powder
• 0.5 teaspoon Xanthan gum

Directions

Step 1

In a medium saucepan, combine 2 cups of unsweetened almond milk, 0.5 cup of heavy cream, 0.75 cup of erythritol sweetener, and 0.25 teaspoon of salt.

Step 2

Heat the mixture over medium heat, stirring frequently until it just reaches a simmer. Do not let it boil.

Step 3

In a separate large bowl, whisk together 4 large egg yolks. Slowly pour a bit of the hot milk mixture into the yolks while whisking vigorously to temper the eggs.

Step 4

Gradually add the remaining milk mixture while continuing to whisk until fully combined.

Step 5

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.

Step 6

Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract and 0.5 teaspoon of xanthan gum until smooth.

Step 7

In a small bowl, melt 2 tablespoons of coconut oil and 0.5 cup of sugar-free dark chocolate chips together in the microwave, stirring every 20 seconds until smooth. Stir in 2 tablespoons of cocoa powder.

Step 8

Add the chocolate mixture to the thickened custard and stir until fully combined and smooth.

Step 9

Pour the mixture into a shallow dish to cool it quickly. Place the dish in the refrigerator for about 1 hour.

Step 10

Once cool, pour the mixture into ice pop molds evenly and insert sticks.

Step 11

Freeze the molds for at least 4 hours, or until the mixture is completely frozen and firm.

Step 12

To remove the ice cream bars from the molds, dip them in warm water for a few seconds to loosen them before gently pulling them out.

Step 13

Store the ice cream bars wrapped in parchment paper in an airtight container in the freezer for up to 2 weeks.

Nutrition Facts

Serving size	(1018.5g)

Amount per serving	% Daily Value*
Calories	1558.3

Total Fat 133.3g	0%
Saturated Fat 78.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 858mg	0%
Sodium 971.9mg	0%
Total Carbohydrate 254.0g	0%
Dietary Fiber 37.2g	0%
Total Sugars 1.1g
Protein 23.8g	0%

Vitamin D 248.9IU	0%
Calcium 1029.5mg	0%
Iron 12.9mg	0%
Potassium 1045.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 4.1%

Carbs: 44.0%