Low-Carb Mint Chocolate Popsicles

These low-carb mint chocolate popsicles are like peppermint patties on steroids! Creamy, cold and refreshing--they make an ideal treat on a hot day.
Prep Time 15 minutes
Servings 10
Author Annissa Slusher



  1. Pour unflavored gelatin in 1/2 cup water. Allow gelatin to absorb water for about 5 minutes.
  2. In medium saucepan, whisk together heavy cream, stevia/erythritol mix, eggs, and mint leaves.
  3. Place thermometer in cream mixture and begin heating over low heat.
  4. Whisk gelatin/water mixture into the cream mixture.
  5. Continue heating over low heat while stirring constantly.
  6. Bring temperature to 140 degrees fahrenheit and hold at that temperature for 3 minutes.
  7. Turn off the heat and allow mixture to cool to below 110 degrees fahrenheit.
  8. Stir in vanilla and mint extracts.
  9. Pour mixture into a blender and blend until mint leaves are completely pulverized. A hand blender could also be used for this step.
  10. If desired, strain to remove mint leaves. ( I don't do this because I love the little green bits, but some children can be picky)
  11. Pour into popsicle molds and freeze at least 5 hours.
  12. After popsicles are completely frozen, melt chocolate in a double boiler.
  13. To release popsicles from molds, run hot water over the mold.
  14. Place popsicles on a parchment lined cookie sheet.
  15. Drizzle chocolate over the popsicles using a spoon.

Recipe Notes

Serving size: one popsicle (about 3 oz.)

Per serving:

Calories: 208

Fat (g): 20

Carbs (g): 3

Fiber (g): 2

Protein (g): 4

Net carbs (g): 1