In a 1 1/2 quart saucepan, whisk together the heavy cream, unsweetened baking chocolate, granulated sweetener, and eggs.
Place saucepan containing the mixture over medium low heat. Whisking continuously, heat mixture until it just comes to a simmer. Remove from heat immediately.
Whisk in the almond milk and the vanilla extract. Pour into popsicle molds, cover, and insert popsicle sticks. Freeze until completely frozen (about 5 hours).
Serving Size: 1 3-ounce popscicle
Servings per recipe: 10
Total fat (g): 20
Carbs (g): 3
Fiber (g): 1
Protein (g): 3
Net Carbs (g): 2