Paleo Keto Ice Cream Bars
Indulge guilt-free with these luscious Paleo Keto Ice Cream Bars, the ultimate low-carb dessert perfect for hot summer days or anytime you crave a creamy treat. Made with rich full-fat coconut milk, smooth almond butter, and a hint of cocoa powder, these bars are naturally dairy-free and packed with wholesome flavors. Sweetened with erythritol for a keto-friendly touch and dipped in velvety dark chocolate, their crispy coating pairs beautifully with chopped nuts for an added crunch. With simple ingredients and minimal prep, these freezer-ready delights are an easy, satisfying way to stick to your paleo and ketogenic lifestyle. Perfect for meal prepping, they make an irresistible snack or dessert that’s both indulgent and health-conscious.
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 0.5 cup Almond butter
- 2 tablespoons Coconut oil
- 0.25 cup Cocoa powder
- 3 tablespoons Erythritol or preferred keto sweetener
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of sea salt
- 4 ounces Chopped dark chocolate (70% cacao or higher)
- 0.5 cup Chopped nuts (e.g., almonds or pecans, optional)
Instructions
In a medium saucepan, combine the coconut milk, almond butter, coconut oil, cocoa powder, erythritol, vanilla extract, and sea salt.
Place the saucepan over medium heat and whisk the mixture continuously until it becomes smooth and the cocoa powder and erythritol are fully dissolved. This should take about 5 minutes. Do not let the mixture come to a boil.
Remove the saucepan from the heat and let it cool slightly.
Pour the mixture into ice cream bar molds, filling them about three-quarters full to leave room for expansion as they freeze.
Insert sticks into each mold and freeze for at least 4 hours, or until completely solid.
Once the ice cream bars are frozen, prepare the chocolate coating. Melt the chopped dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Remove the ice cream bars from the mold and dip each bar into the melted chocolate, letting the excess drip off.
If desired, sprinkle chopped nuts onto the chocolate coating before it hardens. Place each dipped bar on a parchment-lined tray.
Return the bars to the freezer for an additional 10 minutes to set the chocolate coating completely.
Serve immediately or store the bars in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
3301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.5 g | 376% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 55.2 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3697 mg | 79% | |
*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.
